Stewed chicken rice with mushrooms: 2 fresh mushrooms, chicken breast, auricularia auricula 150g, onion 40g, potato 2, salt 10g, rice 10ml, water 1 bowl, boiled cabbage 1 bowl: Guangdong cabbage, salt 7.

working methods

1

Wash mushrooms and cut into pieces.

2

Cut the onion into pieces

three

Peel potatoes and cut into pieces, and add water to remove starch.

four

Dice chicken, add cooking wine and marinate with soy sauce.

five

Heat an oil pan, add mushrooms, fungus and potatoes and stir-fry until the potatoes are slightly sticky.

six

Cover the vegetables with rice and pour a bowl of water along the edge of the pot.

seven

Reduce the heat, cover and simmer 15 minutes.

eight

When stewing rice, take another pot, heat the oil, add the chicken, add salt and stir-fry until cooked.

nine

Add a little salt and fried chicken to the rice.

10

Stir-fry evenly, then put it into the lunch box. Sprinkle with shallots.

1 1

Shred green onions and red peppers for later use. Heat the water in the pot and add salt and oil. Boil the water and add the cabbage.

12

Heat the oil pan, add oyster sauce, light soy sauce, water, starch and salt to thicken, and make sauce.

13

Box the cabbage, pour the sauce on the cabbage, and decorate with shredded red pepper and onion.