1Cut the chicken legs into small pieces, peel the potatoes and carrots, and use a rolling knife.

2Heat the oil in a wok, add chicken chunks, potatoes, and carrots and stir fry until fully cooked.

3Add an appropriate amount of water, add Anji fragrant curry cubes, stir fry and stir well.

4Bring to a boil over high heat, then simmer over low heat for about 20 minutes until the soup thickens. Remove from the pot.