Allow the chicken fillet to thaw and marinate with the marinade for about 1 hour;

Peel the potato and cut into pieces; Slice the yellow cucumber and mini pumpkin after wash; Dice the onion;

Heat and melt the Japanese curry cube for later use;

Boil a pot of water, add oil, sugar and salt, then add the JiangXi Rice Vermicelli and cook with high flame for 10 minutes. Cook until becomes soft, then rinse with cold water and set aside;

Heat the frying pan, and fry the potato, yellow cucumber, mini pumpkin and set aside;

Fry with the chicken fillet skin facing down, then turn over to another side to continue, add onion, potato, mini pumpkin and chicken stock, cover and cook with medium flame for about 8 minutes until the chicken fillet become fully cooked.