1. Prepare the materials
2. Remove the bones from the chicken thighs and cut them into small pieces
3. Dice carrot, break sweet corn, shell chestnut
4. Wash the rice
5. Heat oil in a pan and add carrot diced to fry until fragrant
6. Then add two pieces of curry, add water and cook until the curry melts
7. Add the chicken and marinate for half an hour
8. Then pour the marinated chicken curry into the rice bowl
9. Add appropriate amount of water and stir evenly, then add the chestnuts and sprinkle with sweet corn kernels
10. Close the lid
11. Put it in the steamer and steam for 40 minutes
12. carry out
13. Close look
14. Spoonful
15. Not bad right
