STEP 1/5
Cut all the ingredients into cubes. Cut the chicken breast into small pieces, add cooking wine, salt, pepper, and ginger powder, and season it to remove the smell of chicken.
STEP 3/5
When vegetables and chicken breasts are cooked, put the rice collected in the refrigerator into the boiling soup and dissolve it well. The rice is cold, so stir it and heat it to a soft temperature. Porridge is the best way to kill cold rice.
STEP 4/5
Add curry powder when the rice spreads. I was busy, so I just put it in, and the curry was all lumped together. Even if you're busy, I'll fold the curry in the water next time.
STEP 5/5
Bring to a boil, stirring evenly. If you think there's too little water, add more water. If it's too watery, turn the heat up a little and volatilize the water. If it's bland, season it with salt.