1

Wash and cut onions and tomatoes, and cut chicken legs into bite-sized pieces. Powdered spices need to be measured in advance and put in a plate for later use.

2

Pour the oil in a warm pan, add the spices and stir-fry over medium heat until the onions turn brown. Then add diced tomatoes and crush them while frying. Stir-fry until the water is dry and turn to low heat. Add powdered spices and a spoonful of salt and stir-fry for 3 seconds, taking care to avoid burning.

3

Add chicken, stir-fry over medium heat until the chicken surface turns golden brown, then add seasoning and water and bring to a boil over high heat. After boiling, turn to a small fire and cover the pot and simmer for 5-7 minutes. In the process, it is necessary to stir the pot from time to time.

4

Next, add the nontoxic white shrimp and cook for about 2-3 minutes (shrimps are easy to lose their taste if cooked for too long, so pay attention to the time). Finally, if the salinity is not enough, add some salt to taste, add 1 tablespoon of chopped coriander leaves and stir well before serving.

can be used as a reference.