1. Thaw the fresh chicken nuggets, fill the pot with water and heat (80%), pour the chicken nuggets and blanch. After the water has boiled for 1 minute, turn off the heat, remove the chicken nuggets, rinse off the surface foam (blood water) of the chicken nuggets with clean water, control dry, and set aside.
2. Cut the potatoes into pieces and put them in water for later use. Because the main ingredient of potatoes is starch, it is easy to change color when exposed to air, so it is better to put in water.
3. Dice 1/3 purple onion and set aside.
4. Put vegetable oil in the wok, add a little minced pepper, pour in the diced purple onion, and stir fry for a fragrance.
5. Pour the chicken nuggets and stir fry together.
6. Squeeze the juice of 1/3 lemon. The purpose is to remove fishy and improve freshness. Stir fry
7. Add 3 curry cubes and fry until melted.
8. This series of processes is coherent and fast.
9. Pour an appropriate amount of water into the pot, the amount of water is better than the chicken nuggets, because the potato nuggets have not been added.
10. Cut a few pieces of lemon into the pot to increase the flavor. Simmer for about 10 minutes.
11. Pour the potatoes into the pot and simmer together, add chicken essence and salt at the same time. Simmer over medium and small heat.
12. Simmer for about 15-20 minutes. The chicken is simmered and the potatoes are soft and waxy. Everything is ready and the soup is thick.
13. The taste is pure and authentic, and the most important thing is to "get off the rice."
