It’s been a long time since I’ve been inspired to cook something new and post a new recipe. Now that we’re under lockdown and quarantine, I’ve been seeing everyone experimenting in the kitchen more. It’s funny for my boyfriend and I to see because we’ve always loved cooking since college. We wonder if everyone will keep it up after this is all over. But hope everyone stays safe.
This is a recipe I’ve made once a long time ago while in college. It is pretty much a curry base!
Marinade for chicken: corn starch, minced ginger, light soy sauce, shaoxing wine, sugar, salt, white pepper
Stir fry: chicken, potatoes, carrots, onion, garlic, turmeric, cumin, (curry powder, optional). Pour in chicken stock and let it simmer until everything is cooked. Add coconut milk.
Bake in a casserole dish with cheese for 10~15mins.