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1
Combine the seasonings and chicken.
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2
Fry the mixed mince in a frying pan over high heat, stirring constantly until finely crumbled.
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3
When the juice from the chicken appears in the frying pan, take out the cooked chicken while keeping the sauce in the pan.
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4
Reduce the sauce and heat until small bubbles appear on the surface.
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5
Turn the heat off and return the chicken to the pan.
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6
Take the thin roots off the bean sprouts.
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7
Blanch the spinach quickly and refresh in cold water.
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8
Julienne the carrot.
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9
Squeeze out the excess water from the spinach and cut into 3 cm lengths.
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10
Cook the carrot and shitake mushrooms in boiling water for about 2 minutes.
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11
Add the bean sprouts and cook for another minute.
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12
Drain in a colander.
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13
Put the drained vegetables in a bowl and add the A seasonings.
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14
Mix well.
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15
Put hot cooked rice in a bowl and transfer the vegetables and chicken soboro onto the rice.
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16
Sprinkle with toasted sesame seeds.
