1. Wash the chicken and set aside.
2. Cut the washed chicken into small pieces for later use.
3. Blanch the cut chicken with hot water, and then place it in cold water for later use.
4. Peel the green bamboo shoots and potatoes, and wash the eggplants with water for later use.
5. After the oil is hot, stir-fry the chicken nuggets in a pot with dry water.
6. When the chicken turns golden brown, add soy sauce, sliced green onion and ginger slices, dried chilies, and salt to stir fry for a few times, and then add more water than the chicken.
7. Cut the bamboo shoots, eggplant and potatoes into small pieces for later use.
8. Bring to a boil, add bamboo shoots, eggplant, and potato.
9. When the soup becomes less and the potato 6 is mature, add the vermicelli, and finally boil the soup. When the soup is almost boiled, turn off the heat and add MSG.
