2. Wash and cut the chicken breast, add 1g salt, a little thirteen spices and 1 tbsp cooking wine, then add 4g raw flour, and finally pour a little peanut oil for a while. Tip: If you want the chicken breast to be tender and fragrant, this step is the key and can't be ignored!
3. Add salt, sugar, cold vinegar, soy sauce, oyster sauce, cooking wine and raw powder into a bowl and stir well to make juice.
4. Wash the corn, first aim the kitchen knife at the gap of the corn kernels, cut off two rows of corn kernels, and then peel them by hand.
5. Boil the pot with boiling water, add washed soybean rice and cook for three minutes, then add corn kernels and cook for one minute, remove cold water and control the moisture.
6. Peel ginger, wash and dice; Soak the dried chillies for a few minutes, cut them into sections, and remove the chilli seeds.
7. Take the oil pan, add the chicken breast and stir-fry until it is 80% cooked, then add the ginger slices and dried peppers and stir-fry until fragrant. Tip: Chicken breast is almost cooked when it is completely discolored.
8. Add edamame rice and corn kernels and stir well. Pour in the juice, bring to a boil, and serve.