Material preparation: carrots, potatoes, chicken breast, shredded ginger, cooking wine, rice, water, rice cooker, cooking oil, peas, curry, etc.

1. Dice carrots, potatoes and chicken breast. Marinate diced chicken breast with ginger and cooking wine for 30 minutes in advance. Wash rice and control dry water.

2. Blanch the marinated chicken breast in water for about 3 minutes. Boil the water in the pot, add the diced chicken breast into the water, skim off the floating foam on the surface, and take out the diced chicken breast for later use.

3. Then, wash the pot, put the rice in the bottom of the pot, add 3 grams of cooking oil and stir well. Then put diced chicken breast, diced carrots, diced potatoes and peas on the rice.

4. Pour the prepared curry juice into the pot.

5. After cooking, open the lid, stir the rice and vegetables evenly with a rice spoon, and you can start.