chicken breast

100g

rice

150g

Cauliflower

100g

carrot

80 grams

water

900 ml

condiments

energy

5 grams

Refined salt

1 g

white pepper

1 g

corn starch

3 grams

peanut oil

5 ml

step

1. Material drawing.

2. Shred the ginger, wash the chicken breast, tear off the surface fascia, dice, add salt, white pepper, corn starch and shredded ginger, and marinate for 30 minutes.

3. Peel and dice carrots, soak broccoli in salt water and break into small flowers.

4. After washing the rice, add a spoonful of peanut oil and mix well. Put it into the rice cooker together with the marinated chicken breast (including shredded ginger), add 900ml of water, select the "porridge" function, turn on the power and press the start button.

When the remaining time is 30 minutes, carrots and broccoli will be eaten.

6. Cover the lid, and after the rice cooker makes a "drip", the delicious chicken and vegetable porridge is ready.