1. Chop the chicken leg into small pieces, cut the zucchini in half, then cut into long strips, and then cut into random pieces
2. Chop the chicken and put it into a large bowl. Add two spoonfuls of raw soy sauce
3. After hand washing, grasp the chicken pieces, let the chicken pieces taste, and make them fresh
4. Leave it for about a quarter of an hour. The chicken is almost tasted
5. Heat the oil pan, stir fry 2-3 garlic cloves for a while, and add the chicken pieces mixed with raw soy sauce to stir fry
6. Add a spoonful of yellow rice wine (deodorizing and deodorizing), turn the meat white, stir fry the chicken skin and leave the pot for use
7. Stir fry the remaining oil in the hot pot
8. Put a bowl of hot water in a small bowl for eating, pour it into the pot, tear the mouth of the curry powder bag, and pour it directly into the hot water
9. Here you are. The key part of the key part: Take 1 / 2 of the coconut juice and pour it directly into the soup. You can drink the rest by yourself
10. Pour and stir while pouring. The soup becomes thick from light. Coconut juice has fragrance. Curry juice combines with each other. The strong fragrance will rise!