STEP 1/10
Prepare canned chicken breast cans, soak rice for more than 30 minutes, and chop vegetables well.
STEP 2/10
Prepare about 7 ladles (300ml to 350ml) of water, and when the water boils, add about half a chicken stock and add 1 spoon of soy sauce.
STEP 3/10
Put olive oil on a heated frying pan
STEP 4/10
Stir-fry minced onion and chicken breast first
STEP 5/10
Add the soaked rice and stir-fry over low heat until the moisture is gone.
STEP 6/10
When the moisture is gone, add 2 ladles of chicken broth and stir-fry it well
STEP 7/10
When the moisture disappears again, add 2 ladles of chicken broth and stir-fry it well.
STEP 8/10
When the water dries up, add all the broth, minced mushrooms, and green onions
STEP 9/10
Add parmesan cheese powder and mix well. Season with salt and pepper and stir-fry well
STEP 10/10
When all the moisture is gone, turn off the heat, cover the lid, and let it steam for about 5 minutes. (Let's not skip the process because it's important.) - Without this process, you feel like you're eating burnt rice + half-cooked rice at a camping site. Put it in a bowl and garnish with red pepper to make chicken risotto
Let's not skip the process because it's important.) - Without this process, you feel like you're eating burnt rice + half-cooked rice at a camping site.