1. Wash two chickens, dry the water, put ginger in a pot under cold water, cook for five minutes to remove, skim the bleeding foam, remove the chicken, and set aside the soup.
2. Heat the pan with cold oil, add a little more oil, and add the chicken nuggets.
3. Cut the scallion, ginger, garlic, chili and potatoes into pieces.
4. Wait until the chicken nuggets are fried in oil until golden.
5. Add green onion, ginger, garlic, spicy skin, pepper and soy sauce, stir fry evenly, add the broth for cooking chicken.
6. When the chicken nuggets are cooked, add potatoes, simmer for five minutes, add the green onion, ginger, garlic and appropriate amount of chicken essence, and the fragrant Xinjiang large-plate chicken is ready.
