1. Wash the chicken legs, remove the bones and cut into diced
2. Add salt, white pepper and cooking wine and marinate for 20 minutes
3. Celery shredded and diced
4. Peel and diced potatoes and carrots
5. Add water to the pot to bring to a boil, turn off the heat, add the chicken cubes and soak for 2 minutes, then remove the water control
6. Add oil to the pot, add diced potatoes and carrots and stir fry (the amount of oil is a little more than usual)
7. Stir until the surface is slightly yellow, then remove it for use
8. Stir-fry chopped chives in the original pan
9. Pour in the diced chicken and stir well, then add June braised soy sauce
10. Stir-fry evenly to color
11. Pour in diced potatoes and carrots, add salt, sugar, cooking wine, boiling water and boil for 2-3 minutes
12. When the soup becomes slightly thick, pour in the diced celery and boil it out.
Tips:Soak the diced chicken in boiling water to remove the fishy and make the diced chicken more tender.
