Ingredients ?

2 rice cakes

1 handful of bok choy

1 egg

Salt in moderation

Sesame oil in moderation

Chicken broth in moderation

Method to cook rice cakes with bok choy and egg ?

Slice the rice cake. Crack eggs into a bowl and beat.

Bring water to a boil in a wok, add bok choy and cook until broken. (Choose smaller bok choy, so you don't have to cut it. Save yourself the trouble.)

Put in the rice cake slices, add moderate salt.

Cook until boiling, drizzle in the egg mixture, and when the egg is slightly solidified, use chopsticks to stir in a circle in one direction for a few seconds to form an egg flower. Finally, add some chicken essence and drizzle with sesame oil.

Tips

1. If you like your rice cakes a little softer, you can cook them for a little longer. 2. If you have chicken broth or bone broth at home, add some of it to make them even more flavorful. 3. If you want to go a little heavy on the flavor, mix in your favorite sauces, such as spicy beef sauce, garlic chili sauce, etc. 4. This is the serving size for one person.