煲仔飯一定要有飯焦🙌🏻❤️🔥自己整好簡單，用 Le Creuset 24cm 鑄鐵鍋仲快過用電飯煲煮飯😎佢夠密閉鎖水，煮嘅時候可以鎖住滑雞嘅肉汁同臘腸嘅甘香油脂，令每一粒米飯都吸飽精華🥰
整到金黃脆口飯焦嘅關鍵，就係要喺鍋邊倒油🧚♀️做法睇 video 會清楚啲！因為鑄鐵鍋受熱夠平均，成塊金黃飯焦起到出嚟完全唔會痴底，真係好有成功感🤣 琺瑯塗層抗酸鹼又安全，食完之後熱水一沖就洗乾淨，超級方便！
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❤️🔥臘腸滑雞煲仔飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸
泰國香米 300g
水 300ml
雞髀 2隻
臘腸 1條
油、甜豉油
🔸醃料🔸
麻油 1茶匙
鹽、胡椒粉
蔥 1棵切段
🔸做法🔸
- 雞髀醃30分鐘；白米洗淨，浸水30分鐘瀝乾水份；臘腸汆水30秒切片
- 大鍋抹油，倒入與米同等份量的水，中火煮至水收乾，冒煙微滾 (呈魚眼泡，期間用筷子攪拌防黏)
- 鋪上臘腸和雞髀，合蓋用最小火煮20分鐘；熄火焗10分鐘
- 鍋邊倒入油合蓋；將鑄鐵鍋向四邊傾斜，每邊中火煮約90秒即成飯焦；伴甜豉油食用
🌟每個爐頭火力、大鍋保溫能力都不同，多煮幾次調節火力和時間，一定能煮到理想的煲仔飯🌟
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁
300g Thai jasmine rice
300ml water
2 chicken thigh
1 Chinese sausage
Oil, sweet soy sauce
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
1 tsp sesame oil
Salt and white pepper
1 stalk of scallion (cut into sections)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate chicken 30 mins. Wash and soak rice 30 mins, drain. Blanch Chinese sausage 30 secs, slice.
- Oil pot, add rice and equal water. Simmer medium till water evaporates and small bubbles form; stir often to avoid sticking.
- Lay sausage and chicken over rice. Cover, low heat simmer 20 mins. Rest covered 10 mins off heat.
- Drizzle oil around pot edge, cover. Tilt pot, heat each side medium 90 secs for crispy rice crust. Serve with sweet soy sauce.
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