Chicken Curry Rice First Release

Prepare the ingredients: Remove the fascia from the chicken breast, clean it, and cut into cubes. Wash the cucumber and cut into cubes. Wash the red chili and cut into cubes. Peel and wash the onion and potato, then cut into cubes. Today we are using Guanli curry paste; if you don't have it, you can use curry blocks. Peel the green onion, wash it, and chop into small pieces.

Add an appropriate amount of oil to the wok, sauté the five-spice powder and chopped green onions until fragrant, then add the diced chicken breast and stir-fry until it changes color.

Add all the other prepared diced vegetables and stir-fry evenly, adding an appropriate amount of light salt soy sauce to give them color.

Add an appropriate amount of water, cover the pot, bring to a boil over high heat, then simmer over low heat for 2-3 minutes until the diced potatoes are cooked.

Add the curry sauce, then simmer for about 1 more minute. Once it is flavorful, it can be taken off the heat. For those who prefer a stronger taste, a little salt can be added. The curry sauce itself already has some saltiness, and I didn't add any; it tastes just right. I advocate for a low-salt diet.

Add some pepper for seasoning, and if you like, you can also thicken the sauce slightly.

Place the pre-steamed rice into a small bowl, then invert it onto a plate. Sprinkle some toasted black sesame seeds on top for a nice look and taste, but it's okay to skip if you don't have any.

Pour the freshly made curry chicken cubes on top. Looks appetizing, right? Faced with the rich aroma of curry, children never have any resistance.