Rice
by CookWhatHK0 saved
Creamy white sauce curry chicken rice bowl simmers diced chicken, potato and carrot in curry and cream blocks, spooned over warm rice.
Dice the chicken breast and onion. Peel and dice the potato and carrot. Marinate the chicken with a little rice wine and sweet potato starch.
將雞肉和洋蔥切成小丁狀。薯仔和紅蘿蔔削皮後，也切成小丁。雞肉可以先用少量的米酒和地瓜粉抓醃一下。
Heat oil in a wok, stir-fry the chicken until it changes colour, then add the onion and stir-fry until fragrant.
燒熱油鍋，放入雞肉炒至變色，接著加入洋蔥炒香。
Add the curry blocks and white sauce blocks one by one and stir until melted, adding a little water if needed to prevent sticking. Add the potato and carrot, stir to combine, then add enough water to cover the ingredients. Bring to a boil, reduce to medium-low heat and cook for about 7 minutes, stirring occasionally to prevent burning.
依序加入咖哩塊和白醬塊，邊炒邊讓它們融化。如果擔心黏鍋，可以視情況加少量水。再將薯仔和紅蘿蔔放入鍋中炒勻，再加入足夠的水淹過所有食材。煮滾後轉中小火，繼續煮約7分鐘，烹煮期間要不時攪拌，以防鍋底燒焦。
Add the peas and salt to taste. Thicken the sauce slightly and remove from heat. Pour over the cooked white rice to serve.
最後加入熟豌豆和適量的鹽調味。稍微勾芡後即可關火盛出。將煮好的醬汁淋在白飯上，蓋飯完成。 小撇步： 稍微改變一下，將奶油白醬和辣咖哩醬混合使用，能讓家常咖哩飯的口感更豐富，層次感十足。選擇雞胸肉並將所有食材切成丁狀，這樣不僅容易煮熟入味，也能大大節省烹飪時間。
