This recipe for student bento is simple, delicious and looks great!

Ingredients

• Cowpeas A small handful
• Bacon 30g
• Garlic 5g
• Dried chili 15g
• Steamed Fish Soy Sauce 15g
• Sugar 3g
• Salt 0.5g
• Corn 3/1
• Chicken breast 100g
• Onion 20g
• Ginger 8 passes 8g
• Light soy sauce 10g
• Vinegar 10g
• Sugar 3g
• Chili oil 5g
• White sesame 3g

Steps

1. A small handful of cowpeas, 30g bacon, 5g garlic, 15g dried chili, 15g steamed fish soy sauce, 3g sugar, 0.5g salt Corn 3/1 100g chicken breast, 20g green onion,

2. Wash the cowpeas, remove the two ends, break them into sections and set aside

3. Add 1g of salt and cowpeas to the water

4. Boiled, too cool

5. Small pieces of bacon for later use

6. Heat oil in a pan, sauté garlic and dried chili until fragrant, then add bacon and stir-fry evenly

7. Fry bacon until softThen pour in the cowpeas, add 10g light soy sauce, 10g vinegar, 3g sugar, and 0.5g salt

8. Stir fry evenly and serve out

9. Cut corn into sections and set aside

10. Boil in boiling water until cooked

11. Put chicken breast in boiling water

12. Add onion and ginger to remove the smell

13. Boil the chicken, tear it into strips and set aside

14. Take an empty bowl, pour 10g light soy sauce, 10g vinegar, 5g chili oil, 5g sugar, 3g white sesame seeds, mix well

15. Pour the sauce into the shredded chicken, mix well, and sprinkle with a little coriander to garnish

16. The delicious quick lunch box is ready!

Tips

1. 1. Cool the cowpeas after they are cooked to prevent discoloration
2. 2. When cooking chicken breast, add onion and ginger to remove the fishy smell