1. Cut the chicken legs into small pieces, not too big
2. Chicken thighs blanched, shiitake mushrooms, carrots and potatoes cut into pieces, green onions cut into small pieces
3. Put rapeseed oil in the pot to make it more fragrant, add the star anise and green onions and fry until fragrant
4. Add the blanched chicken thighs and stir fry for 3 minutes
5. Add seasoning without adding salt
6. Stir-fry for 10 minutes, easy to taste
7. Add boiling water, submerge the chicken thighs, and cook until the soup turns white, about 15 minutes. It is forbidden to add cold water, cold water is easy to be fishy,
8. Add vegetable ingredients
9. Boil until the potatoes are soft and rotten and sand out
10. Stir in the curry cubes, invert a little bit more frequently to avoid muddy pan
11. Medium fire
Tips:1. The curry cube has a salty taste, so it can be adjusted according to your own taste.
2. Add boiling water, cold water will be fishy
3. When chicken is blanched, add cooking wine to remove fishy
4. Add vegetable pieces after the chicken is cooked, the vegetables will cook quickly
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