working methods

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1: Pour a little olive oil into a cold pot and fry the onion until it is translucent.

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2: Add apples, potatoes, carrots and chicken nuggets, stir fry a little, then pour in Italian rice, and bake the rice until it is transparent and white.

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3: Add fast curry blocks (Japanese brands are my personal preference and taste sweeter), and pour in chicken soup until it covers the material by 0.5 cm (please dilute the soup twice to avoid being too salty).

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4: Cover and cook for about 15 minutes, then open it to confirm the concentration, sweetness and salinity of the soup and make the final adjustment.

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5: Add 50cc broth and cook for five minutes on low heat to make the ingredients completely tasty.

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