1. Prepare the ingredients. For the leftover roast chicken, choose the part with the chicken skin to tear into small pieces.
2. Wash the cabbage and cut it into small pieces, peel the potatoes and slice them, cut the shallots into sections, and slice the carrots.
3. Put the oil in the pot, warm the oil and add the roasted chicken to stir fragrantly, then add the green onions, and stir-fry a little pepper.
4. Add a spoonful of spicy tempeh and stir for a fragrant flavor.
5. Add potato slices and stir to taste. When the potatoes are slightly transparent, add 1 tablespoon of balsamic vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, half a teaspoon of sugar, and a little salt.
6. Add the carrots and sauté.
7. Add the cabbage bun part, then add the leaf part and stir well.
8. Platter.
Tips:After the potatoes are cut, they can't be fried directly. Add a little soup when the potato slices are half-cooked. The fried dish comes with gorgon sauce. The skin part of the roasted chicken is the most fragrant. It is used for flavor, and then the rich black soy fragrant is added. It is quite flavorful.
