Main Ingredients

Purple Eggplant

500g

Apricot Mushroom

4 stalks

Supplementary Ingredients

Chicken Oil

Pinch

Spiced Marinated Chicken Broth Juice

3 Spoons

Steps

1.Prepare ingredients.

2. Cut the eggplant as shown.

3. Put it on top of the rice that will be cooked and steam it together with the rice.

4. Slice the mushrooms.

5. Turn on the heat and add the chicken fat and a little chicken broth.

6. When the chicken oil melts, add the almond mushrooms, stir fry for a while, then add the appropriate amount of water and slightly simmer.

7. Use chopsticks to clip the eggplant into the pot.

8. Add three spoons of marinated chicken broth.

9. Turn on high heat to medium heat and cover to simmer.

10. Turn off the fire when the soup is almost dry.