When I was a child, the first dish I could cook was shredded potatoes. At that time, my parents were very busy and came back late. I went home from school to take care of my brothers and sisters. That’s when I learned shredded potatoes, specifically potato chips. The most vegetables I eat in rural summer are potatoes and lentils. Every family’s vegetable garden will grow them in a trance, Many years have passed… That kind of old time reminds me of a calming beauty. I think of going up the mountain with my friends to dig wild vegetables in spring, cicadas on the trees in summer, bundles of wheat waiting for threshing, piles of corn in the yard in autumn, and grandpa basking in the sun on the street in winter… That was our simple and beautiful childhood.

Ingredients

800g cock
2 potatoes
3 teaspoons oil
2 teaspoons soy sauce
8 g salt
4 crystal sugar
1 teaspoon cooking wine
3-segment scallion
3 ginger slices

Directions

Step 1
Half fresh chicks are chopped into pieces, about 800g, less than 2 kg

Step 2
Blanch water over high heat in the pot (this step is omitted for fresh chicks) and remove it for standby

Step 3
Heat the oil in the pot until 7 minutes hot, add onion and ginger to explode

Step 4
Add chicken nuggets and stir fry over high heat. Add wine and stir fry until discolored

Step 5
Add water and bring to a boil over high heat

Step 6
Chop potatoes

Step 7
After the water boils, add potatoes and soy sauce until the pot boils

Step 8
Add rock sugar and salt, stir fry, remove from the pot after collecting the juice over high heat