1. Cut chicken breast into pieces, add cooking wine, light soy sauce and starch to mix well
2. Cut onion into strips, dice carrots and green peppers
3. Heat oil in a pot, add onion and stir fragrant
4. Add carrots and stir fry for 1 minute
5. Add chicken breast and stir fry for 2 minutes
6. Add the green pepper and stir fry until the chicken is completely discolored
7. Add water, sugar and curry cubes
8. When the curry cubes melt, turn off the heat and pour it into the rice cooker
9. Add the washed rice, mix well, cover the pot, choose five-grain rice, and wait until the prompt sounds
Tips:I don’t like to eat curry too dry, so the stewed rice is big in soup. If you like the dry feeling, just add water and rice according to the usual ratio of cooked rice.
