放工好攰唔想爐頭煮飯😶🌫️用電飯煲做呢個懶人炊飯就最啱！今次用左李錦記「快趣煮」干燒明蝦醬❤️🔥其實醬料包靈活性好高，干燒明蝦醬唔一定只係用黎炒蝦, 用嚟做炊飯一樣咁惹味🙂↔️一包醬搞掂完美調味，唔單止可以用作醃料，更加可以直接加入米飯烹調~ 酸甜微辣嘅醬汁融入番茄同拉絲芝士，雞肉滑嫩多汁，簡單三步上菜零失敗😍
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❤️🔥電飯煲芝士番茄雞肉炊飯📝食譜
烹調時間⏱40分鐘
🔸材料🔸
米 200g
水 180ml
無骨雞髀扒 150g（切粒）
番茄 1個
粟米粒 80g
芝士 3湯匙
🔸調味料🔸
李錦記「快趣煮」干燒明蝦醬 1包
🔹做法🔹
- 雞粒用 2 茶匙李錦記「快趣煮」干燒明蝦醬醃 30 分鐘
- 電飯煲放入白米，倒入清水；鋪上醃好的雞粒和粟米粒，加入 2 茶匙干燒明蝦醬拌勻，放上番茄，按下煮飯模式
- 煮好後加入芝士，蓋蓋切換至保溫模式焗 5 分鐘即成
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Ingredients
200g rice
180ml water
150g boneless chicken thigh (diced)
1 tomato
80g corn kernels
3 tbsp cheese
Seasonings
1 pack Lee Kum Kee Sauce for Tomato Garlic Prawns
Instructions
- Marinate the diced chicken with 2 tsp Lee Kum Kee Sauce for Tomato Garlic Prawns for 30 minutes.
- Add the washed rice and water (90% of the normal water level) into the rice cooker; layer the marinated chicken and corn kernels, mix in 2 tsp Sauce for Tomato Garlic Prawns, top with the tomato, and start the cooking cycle.
- Once cooked, add the cheese, cover with the lid, and switch to keep-warm mode for 5 minutes before serving.
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