chicken thighs

500 grams

tomato

100g

potato

200 grams

onion

100g

carrot

100g

condiments

oil

Proper amount

salt

Proper amount

verdant

Proper amount

energy

Proper amount

chicken essence

2 grams

Cooking wine

10ml

sugar

5 grams

dark soy sauce

5 ml

Eight angles

1

step

1. Wash chicken legs and cut into pieces.

2. Blanch the chicken legs for later use.

3. Peel the tomatoes and cut them into pieces.

4. Wash the onion and cut it into pieces.

5. Peel potatoes and carrots and cut them into hob blocks.

6. Put a little oil in the pot and saute the star anise. Add chicken pieces and stir fry.

7. Add onion and ginger and continue to stir fry until the chicken pieces are slightly yellow.

8. Pour out the excess oil and stir-fry the tomato pieces.

9. Stir-fry the tomatoes until they are muddy, then pour in the onions and stir well.

10. Add fried chicken pieces and stir well.

1 1. Add the old sugar cooking wine and continue to stir fry.

12. Add boiling water to avoid chicken.

13. Add potatoes and carrots, bring to a boil with high fire and simmer for 30 minutes.

14. Season with salt and chicken essence and collect thick soup.