(ENG SUB)臘腸滑雞煲仔飯/ 簡單做法/煮到飯剛剛好,不會太濕或太硬/ 雞肉很滑/ 又有飯焦Claypot Rice with Chicken and Chinese Sausage🍚🐓😍

今天與大家分享如何做臘腸滑雞煲仔飯, 到底怎樣可以煮到飯剛剛好，不會太濕或太硬, 而雞肉又很滑，好味道, 而且，煮出飯焦來！我會與大家分享。

I will introduce how to cook Claypot Rice with Chicken and Chinese Sausage. How do we make the the rice is cooked just right, not too soggy or hard? The chicken steak is smooth & delicious! Moreover, there is the crispy scorched rice! I will share the cooking tips with you

材料（3人份量 ):
Ingredients (3 people portion):

雞扒 Chicken Steak X 2
冬菇 Shiitake Mushroom X 3
臘腸 Chinese SausageX 1
蔥花 Chopped Spring Onion
蔥絲 Shredded Ginger
煲仔飯豉油 Sweet Soy Sauce
白米 White Rice

準備雞扒、冬菇的醃料 Prepare marinade：
豉油 Soy Sauce X 1 .5 TBSP
蠔油Oyster Sauce X 1.5 TBSP
糖Sugar X ½ tsp
生粉 Potato Starch X 1 TBSP
酒 Cooking Wine X 1 TBSP
麻油 Sesame Oil
胡椒粉White Pepper Powder
油Oil

步驟:
1. 米需要浸泡約1小時
2. 首先, 煮飯, 中大火煮8分鐘
3. 中火煮3至4分鐘 (*打開蓋) 目的：要蒸發表面的水份
4. 4分鐘後, 表面的水已經蒸發得差不多了，但是鍋底還有水份的, 此時加入已預備好的雞扒和臘腸, 細火煮6分鐘 (*蓋上蓋)
5. 如何把飯焦燒出來？
--將煲底每個角小火煲約45秒 （*共4個角）
--需要轉換煲的位置
6. 最後, 熄火, 焗10分鐘, 完成

Cooking Steps:
1. Need to soak the rice for 1 hour
2. Firstly, cook the rice for 8 MINS under MED HIGH heat.
3. Then, cook for 3--4 MINS under MED heat. (*Open the lid) ( *Aim at : To evaporate the water on the surface)
4. 4 MINS Later, the water on the surface has almost evaporated, but there is still water in the bottom of the pot. Add in the prepared chicken & Chinese Sausage. Cook for 6 MINS under LOW heat.(*With the lid closed)
5. How we get the crispy scorched rice?
--Boil each corner of the pot on LOW heat for about 45 seconds (*4 corners )
--Turn the pot around & repeat the process
6. Turn off the heat, simmer for 10 MINS. FIN-ISH.

#臘腸 #煲仔飯 #飯焦 #chinesecooking #臘味煲仔飯

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