1. Wash chicken breasts and cut into small cubes
2. Marinate the diced chicken breasts in salt and cooking wine for five minutes
3. Stir-fry the chopped toast in an oil-free and water-free pan for 2 minutes until golden
4. Stir-fry the diced chicken in a wok until it becomes white (already cooked)
5. Pour water into the pot, blanch the corn kernels, and remove them
6. Put the toast and diced chicken on the plate, add the salad dressing
7. Add corn kernels, mix the salad dressing well
8. Put the washed bitter chrysanthemum in the dish and place it evenly
9. Pour in the well-mixed diced chicken, toast, add small eggplant and hard-boiled eggs, mix well
