Curry Chicken Cubes

Name: Curry Chicken Cubes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 350 g Tender chicken (cut into 3cm cubes); 150 g Potato (cut into 2cm chunks); 25 g Curry powder; 5 g Minced garlic; 50 g Shallot (cut into 1.3cm chunks); 15 g Shaoxing wine; 2.5 g Refined salt; 2.5 g MSG; 300 g Clear stock; 250 g Lard (60g used); 10 g All-purpose flour

A Zhejiang specialty featuring chicken braised with potatoes in a rich curry sauce with a bright golden hue.

35 min

Easy

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Ingredients

Tender chicken (cut into 3cm cubes) 350 g

Potato (cut into 2cm chunks) 150 g

Curry powder 25 g

Minced garlic 5 g

Shallot (cut into 1.3cm chunks) 50 g

Shaoxing wine 15 g

Refined salt 2.5 g

MSG 2.5 g

Clear stock 300 g

Lard (60g used) 250 g

All-purpose flour 10 g

Instructions

Pre-prep ingredients

Cut tender chicken into 3cm square cubes, blanch briefly in boiling water; cut potatoes into 2cm chunks, cut shallots into 1.3cm chunks.

Fry potatoes

Heat a wok over medium heat, add lard and heat to 50% hot (approx. 110°C), add potatoes and fry until golden, then remove.

Prepare curry sauce

Leave 35g of lard in the wok, add curry powder, all-purpose flour, and minced garlic, stir-fry over low heat until fragrant. Add shallots and stir-fry until aromatic, then pour in 100g of clear stock to dissolve the flour mixture, add the remaining 200g of clear stock and stir well.

Simmer

Add chicken cubes and Shaoxing wine, simmer over medium heat for 5 minutes. Add potatoes and refined salt, simmer until chicken is tender and sauce thickens, drizzle with 10g of cooked lard and serve.