1. Prepare all materials
2. Dice potatoes and carrots, break corn into pieces, cut chicken into pieces + salt, pepper, light soy sauce, starch and marinate for 5 minutes
3. Put the tomatoes in water to boil and peel them, then add sugar and boil them to make tomato sauce. The tomatoes here are not so delicate. Thick
4. Heat the pan, heat the pan with butter
5. When the butter is completely melted, add the diced potatoes, corn kernels, and diced carrots and stir-fry evenly. Add appropriate amount of water, cover the pot and cook
6. Add chicken and stir fry
7. Pour the tomato sauce and simmer for a while to turn off the heat
8. Ready to put the rice into the mold
9. Spread the freshly fried stuffing on the rice
10. Finally add a layer of cheese and preheat the oven to 210 degrees Celsius
11. Put it in the oven and turn the temperature to 180° for 15 minutes. The cheese on the surface is colored and ready to be baked
12. The delicious potato and chicken baked rice is out~ the fragrance is tangy~
