Gali Ji Huifan (Chinese Chicken Curry on Rice)

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READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put on rice to cook.
  • Prepare garlic, ginger, onion, chicken, potatoes, and carrots and have ready for cooking.
  • Heat empty wok over high heat until you can see the heat rising off the surface. Add oil and swirl to coat wok and heat oil thoroughly.
  • Add garlic and ginger to the wok, and toss briefly until fragrant.
  • Add onion and curry powder, and toss to thoroughly coat onion.
  • Add diced chicken, and stir-fry briefly until all the surfaces of the meat are coated and cooked (it need not be cooked through).
  • Add potatoes, carrot, and salt, and stir to thoroughly coat vegetables.
  • Add chicken stock or water to almost cover, bring to a boil, reduce heat, and simmer until meat, potatoes, and carrots are cooked through, 10-15 minutes.
  • Some people like to throw in some frozen peas at this point and heat them for about 3 minutes.
  • Thicken sauce with cornstarch/water mixture.
  • Serve over rice.
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