3 strips of chicken fillet, shredded ginger 1 teaspoon, 4 pieces of scallop, 4 pieces of cabbage, 4 strips of carrot 1/4, chopped green onion 1 spoon,

A little white pepper and half a cup of rice.

method of work

1

Prepare materials

2

Wash and dry the chicken fillet first, then mix well with 1 tablespoon salt, put it in a fresh-keeping box and marinate it in the refrigerator for one night; Wash scallops with water, soak them in 2 tablespoons rice wine and half a bowl of water, and put them in the refrigerator for one night.

three

Wash the rice, then tear the soaked scallops into shreds and add ginger.

four

Add five bowls of water, put them in an electric cooker, and add two and a half cups of water to the outer cooker.

five

While cooking porridge, take out the chicken fillet and put it on the plate.

six

Steam the chicken fillet in a steamer.

seven

Steamed chicken fillet, fold the chicken with a fork for later use.

eight

When the porridge jumps, add the chicken, put it in the electric pot, add two cups of water to the outer pot and cook it again.

nine

Twenty minutes before cooking, add the washed and shredded cabbage and shredded carrots.

10

After jumping, you can add chopped green onion and enjoy it hot ~