Hokkaido soup curry is a taste that you have to eat every winter. Golden soup, rich vegetables and smooth and tender chicken make you feel better when you look at it. It’s even more difficult to give up with rice! It’s very simple. Let’s try it


2 chicken legs
50g curry sauce
1 tablespoon curry powder
1 / 3 tbsp white pepper
Three carrots
3 corn shoots
1 potato
1 / 3 lotus root
1 / 3 Pleurotus eryngii
1 Mini pumpkin
1.5 tablespoons salt
2 tablespoons vegetable oil
2 slices of ginger
2 cloves garlic
1 tablespoon ketchup
1 tablespoon seafood sauce
1 tablespoon basil
3 broccoli


Step 1
Boneless chicken leg, add white pepper and 0.5 tbsp salt, grasp well and marinate for 20 minutes

Step 2
Add 1 tablespoon vegetable oil into the pot and fry the chicken legs until both sides are golden

Step 3
Put the remaining oil in the pot into the minced ginger and garlic

Step 4
Add curry sauce, curry powder, ketchup, seafood sauce and basil

Step 5
Stir well, pour in an appropriate amount of water, add chicken legs and boil over low heat for 40 minutes

Step 6
Wash all kinds of vegetables and cut them into pieces. Add 1 tablespoon vegetable oil and mix well

Step 7
Put it into the air fryer at 200 degrees. Open the fryer every 10 minutes and take out the fried vegetables. You can also bake it in several times. Roast potatoes and pumpkins, which are not easy to cook, and then broccoli and corn shoots, which are easy to cook. Add 1 tablespoon of salt to the chicken five minutes before it comes out of the pot, cook it and pour it on the fried vegetables