1. Cut the chicken thighs into pieces and marinate for 10 minutes with light soy sauce, pepper, and a little dark soy sauce;
2. Cut potatoes and carrots into larger cubes and set aside.
3. Put the star anise, green onion, and ginger slices in the pot when the oil is hot. Pour the marinated chicken and fry until the color changes, and pour some water.
4. About 5 minutes after boiling, pour in the diced potatoes and carrots, add a small amount of salt (because the curry cubes contain salt) and simmer until ripe.
5. Add two pieces of Baimenduo curry (varies according to the amount of vegetables) to collect the juice.
Tips:1. Potatoes and carrots cut into slightly larger cubes
2. Curry has salt, so don't put less salt
3. For curry, wait until the potatoes and carrots are cooked enough. The curry cubes have the effect of collecting juice, and the soup will become thick after putting it in. If it is not cooked well, add curry cubes, which will make it easy to stick to the pot.
