Ingredients: 160 grams of rice, 100 grams of cooked corn kernels, 120 grams of small green cabbage stalks, 2 slices of ginger, 900 ml of egg white, 1 auxiliary ingredient, a little salt, a little vegetable oil, a little pepper, a little starch, step 1. Prepare the ingredients. Picture 2. Chicken breast.

Wash the meat and mince it into a paste. 3. Add the egg white to the meat paste. 4. Add salt or starch, stir evenly, and marinate for about 10 minutes. 5. Rinse the rice and add it to the rice cooker together with the corn kernels. 6

.Add water, choose to cook porridge, the time display is 1 hour and 30 minutes. 7. Heat the pot, add oil to low heat, stir-fry the marinated chicken puree until it changes color, and set aside. 8. Remove the leaves from the green vegetables, keep the stems, and cut the stems into small pieces.

, blanch the water, remove and drain and set aside. 9. When there is 1 hour left in the rice cooker, open the lid and pour the fried chicken in. 10. Add 2 pieces of ginger (to remove the fishy smell) and continue cooking. 11. Finally, blanch the rice for about 5 minutes.

Put the good green cabbage stalks into the rice cooker, add a little salt and pepper (optional) 12. When you hear the "drip" and "dip" sound, the porridge is ready!

When you open it, the fragrance comes out.