Salted and sweetened ragout of arum root and chicken

*Ingredients
Paste made from the arum root(Konnyaku):1/2 pieces

Chicken minced meat:100g

Green peas:25g

Salad oil:1 teaspoon

Curry powder:A little

Sugar:1 big spoon

Soy sauce:1 big spoon

Water:25cc

*Instructions
1:The paste made from the arum root is put on the cutting board. And, it tears to the block with all sides of 3 centimeters up the arum root with the spoon.

2:'1' is put in the pan, water is added, and it heats it by the medium flame. It keeps overheating for one minute and the fire is put out when boiling. And, it moves to the bamboo basket and the water is cut.

3:The salad oil is added to the pan and heat it by the medium flame. And, the chicken minced meat is stir-fried. It stir-fries for 1 minute adding '2' when discoloring.

4:Green peas and the curry powder are added to '3', and, in addition, sugar, soy sauce, and water 25cc are added. And, it stir-fries until it makes to the high heat and moisture disappears.

5:Completion.

*Tips
1:The purpose of tearing up the paste made from the arum root with the spoon is to enlarge the surface area, to often do the taste, and to make it see.