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

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

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

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)

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