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1
The soup base can be fresh chicken stock or chicken stock; the teriyaki sauce can be replaced with simmered sauce. -
2
Cut all the main ingredients into the shape you like. -
3
Put a small amount of oil in the pot and sauté the onions and red peppers until the onions are transparent. -
4
Add the mushrooms and stir-fry until the mushrooms are slightly brown (it is best to use medium heat here, do not add any seasoning to prevent water from coming out) -
5
Put the assorted vegetables out of the pot and set aside. -
6
In China, put a small amount of butter, add chicken breast and stir-fry until cooked. -
7
Vegetables and chicken are not seasoned and set aside. -
8
Pour chicken broth or water plus chicken broth powder into the pot, add green onions, add a small amount of salt to taste, and bring to a boil over high heat. -
9
Turn off the heat, add the cream and hamburger cheese, and stir until the cheese is completely melted. -
10
Turn on low heat, add curry powder and flour, and cook until slightly sticky. (When adding flour, be careful to stir it with cold water first, then pour it into the pot, and stir quickly immediately to prevent the flour from clumping in the pot. The amount of flour depends on the amount of your soup base) -
11
Add vegetables and cook briefly. (Be careful not to pour in the juice from the vegetables when pouring in the vegetables, as this will make the soup drain away) -
12
Before serving, add a little red curry paste, black pepper, and chopped dried parsley, and stir evenly. Finish!