滑鸡腊味煲仔饭菜谱Chicken Chinese Sausage Claypot Rice Recipe

鸡腿肉，腊肠和香菇做出来的煲仔饭是最经典的。加上控制好的火候做出的锅巴，让口感更没话说
Chicken thigh, Chinese sausage and mushrooms are the classics for Claypot rice. With a good control of flame to get the burnt rice, you will get a Claypot rice with excellent texture

（照片里砂锅的淘宝链接-我买的时候，打完折40元一个）
淘宝商品:健康传统土砂锅原味煲仔饭瓦煲土锅土窑土沙锅 砂锅粉 多型号 (

用料  

滑鸡腊味煲仔饭菜谱Chicken Chinese Sausage Claypot Rice Recipe的做法  

1. 把泡好的一杯的米饭（泡过夜），加入砂锅，并加入一杯清水。把鸡腿肉切成小条，放入小碗，加少许老抽，生抽，麻油和五香粉腌制。把香菇提前用热水泡软，然后切丝。腊肠斜切成薄片
   Put a bowl of pre-soaked rice ( overnight soaking ) into the Claypot and add one cup of water. Cut the deboned chicken thigh into strips and marinate with dark soy sauce, light soy sauce, sesame seed oil and five spice powder. Pre-soak the mushrooms in hot water and cut into small strips. Cut the Chinese sausages into thin slices

2. 当米饭开始煮到快干时，把火关到小火，先把咸蛋黄切半放在米饭四周。然后，把香菇丝和鸡腿肉铺在饭上面。最后把腊肠片铺在滑鸡上。
   When the cooked rice is almost dry, turn the flame to low and add in halves of salted egg yolks evenly on the rice. Then add mushroom and marinated chicken thighs over the rice. Finally layer the top with Chinese sausages slices

3. 把盖盖上，先用中火平面烧5分钟。然后把锅立起来（如图），每边烧3 分钟（每烧一边，把锅转90度）
   Cover the lid and cook at medium flame for 5 mins. Tilt the Claypot (as in the photo) on its side and cook for 3 mins on each side ( every time each side is cooked, rotate the Claypot for 90 degrees)

4. 打开盖，洒点青葱便可上桌
   Open up the lid and sprinkle some spring onions and serve

小贴士

烧出锅巴根据不同的砂锅大小，时间可能会有差距。建议开始以中火3分钟为基础开始，可以根据个别情况增加时间
The making of the burnt rice varies according to the size of the Claypot. Start with 3 mins on each side and adjust the timing accordingly