1. Cut the chicken into pieces, wash it, peel the potatoes, and wash all the ingredients. Ginger slices. Slice garlic granules.
2. Heat in a clean pot on medium heat, pour in an appropriate amount of corn oil, wait until the oil is hot, add ginger, star anise, and garlic slices. Stir fry slightly, sauté until fragrant.
3. Pour the chicken nuggets. stir fry.
4. Continue to stir fry until slightly discolored. About one to two minutes.
5. Cut potatoes into pieces.
6. Add 5 grams of white wine to the chicken nuggets to get rid of fishy.
7. Then join the soy sauce. Stir fry evenly.
8. Let the chicken nuggets color, add an appropriate amount of water.
9. Finish the chicken nuggets with water, reduce the heat, cover and simmer for 10-15 minutes, remember to flip two or three times in the middle.
10. During this period, the green and red peppers are cut into moderately sized pieces.
11. When the time is boring, add the potato cubes. Stir fry evenly. Cover and cook for 2 minutes.
12. Add 1-2 tablespoons of salt to taste.
13. Add 2-3 spoons of soft sugar. Stir-fry evenly, continue to medium-low heat, cover and simmer until the chicken and potatoes are soft and the soup becomes less.
14. Two minutes before serving, add green and red peppers and stir fry for 1-2 minutes before serving.
Tips:1. Be sure to have three yellow chickens, the chicken is more tender. Easy to cook. \n2, the chicken does not need to be blanched. \n3. My Wuxi tastes a bit sweet, so I added sugar to improve the freshness. The taste can be adjusted according to your own taste.
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
