A variety of seasonal vegetables, served with marinated chicken, served with Korean-style spicy sauce, healthy and delicious.
Chicken breast removes fascia and fat oil, cut into pieces
Put 1 tablespoon of oyster sauce, onion ginger, garlic, a little salt, sugar, chicken, cooking wine and sesame oil marinated chicken (more than 15 minutes)
Cut onions, carrots, cucumbers, shredded mushrooms into small pieces, sliced mushrooms, shredded oyster mushrooms, and enoki mushroom removed roots
Boil the mushrooms and carrots and control the water.
Put a little oil in the pot, stir the carrots, onions, and stir-fry.
Hot pot of cold oil into 2 tablespoons of oyster sauce, a little garlic, a small fire to simmer the scent of oil, add mushrooms, salt, a little sugar, seasoning
Put the marinated chicken slices, put a little starch and mix well, put a little oil in the pot, stir-fry the chicken until it is ripe and golden.
Pour a few drops of sesame oil in the stone pot and brush evenly (heat)
Rice is evenly spread in stone pot
The processed vegetables are fanned onto the rice in turn.
Put fried chicken in the middle
Put the poached egg on the chicken
When you eat, put a proper amount of Korean chili sauce and mix well.
Perfect with a poached egg
Time-saving healthy low-oil microwave version of poached egg practice
Put a few drops of oil in the microwave utensil bowl, evenly brush
Pour the egg into the bowl and sprinkle with a pinch of salt.
Use a fork to poke a few holes in the surface of the egg yolk (to prevent the egg from bursting during heating)
Put it in the microwave, 40 seconds of high fire
A layer of sesame oil is applied to the stone pot to prevent the rice from sticking.