Corn Chicken Rice
Ingredients
- 1 cup corn grains
- 1 small chicken breast (about the size of a small fist), cooked and shredded
- 1 egg
- 100 ml of milk or water
- Salt and pepper to taste
Method
- Slice the chicken and marinate for 5 minutes with a pinch of salt, a touch of sugar, and a dash of pepper.
- Prepare soup noodles using a mixture of milk and water.
- First, fry the chicken, then cook the corn, and finally prepare the soup.
- Lastly, add egg blossoms and cherry blossoms and stir. Turn off the heat and let the residual heat cook the egg blossoms to perfection.
