1. Wash the chicken and chop into small pieces. Drain the blood and drain the water to be used.
2. Cut the potatoes into pieces.
3. Shiitake mushrooms can be added or not according to personal taste.
4. Bring the oil to 20% heat, add in grass fruit, star anise, sharen fruit and dried chili. When the oil temperature rises, fry until golden and fragrant. Put the chicken nuggets.
5. When the chicken pieces are fried and matured to golden brown, they can be separated from the bone and add potatoes.
6. Add half a bottle of cooking wine. Two spoons of oyster sauce. Add shiitake mushrooms and green onions. The garlic is stuffy until the chicken pieces are completely softened.
Tips:In the process of stuffing, don't stir fry. To prevent the pot from sticking, use a spatula to gently scrape the bottom of the pot from one side.
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