Very easy recipe but yet super yummy! Using rice cooker as to simplify the whole recipe😜超級好食簡單的一個飯！今次我都偷懶，直接用電飯煲煮飯，加埋臘腸入去煮非常之香！😍蔥油雞我用蒸的方法，蒸完就可以手撕，煲飯的時候可以開始蒸雞，蒸雞的時候可以做蔥油，一點也不浪費時間！
▶️臘腸建議買比較瘦一點的，否則飯煲起上來會很油！今次都是在街市購入美美的本地臘腸💞
▶️小棠菜要分開煮，之後再加入才可以保持翠綠色！如果不介意外觀可以同時加入電飯煲一起煮熟
▶️雞髀肉建議購買冰鮮的會比急凍好食😋
🍚菜飯: (3-4人用)
米 2米杯
小棠菜 6棵
臘腸 2條
鹽 1/4茶匙
做法:
1) 米洗一洗，臘腸切碎，再加2米杯水一起放入電飯煲煲熟 (像平常煲飯的水份便可以)
2) 小棠菜切碎後，用滾水煮熟，之後加入飯和鹽攪拌均勻便成！
🐓蔥油雞:
雞脾 4隻
蔥花 3湯匙
薑蓉 2湯匙
油 5湯匙
乾蔥蓉 2湯匙
芝麻 2湯匙
糖 1/2茶匙
鹽 2/3茶匙 (如不夠咸可以自己調節)
胡椒粉 1/4茶匙
做法:
1) 急凍雞脾解凍，輕輕清洗，之後加入一茶匙鹽按摩均勻，醃5分鐘，有助去雪味
2) 大火蒸雞脾10-15分鐘！
3) 拿起浸在凍水5分鐘備用 (嫌麻煩可以省卻這個步驟，主要是令雞皮更加爽脆)，然後把雞肉撕下來
4) 用油爆香蔥花、薑蓉、蔥蓉和芝麻，之後加入鹽、糖和胡椒粉調味！把蔥油和雞肉混合在一起，然後倒在飯上即成
🍚Vegetable rice: (Serve 3-4)
Rice 2 rice cup
Baby bok choy 6 heads
Chinese Sausage 2
Salt 1/4tsp
How to:
1) Rinse the rice 2 or 3 times and drain. Chop the Chinese Sausage. Add the rice and Chinese sausage and cook in rice cooker. (using the normal amount of water when you use to cook rice for your rice cooker)
2) Cut the baby book choy into small pieces and cook in boiling water and drain. Mix with the rice after cook.
🐔Tender Shredded Chicken with Scallion Oil:
Chicken thigh 4
Minced green onion 3tbsp
Minced ginger 2tbsp
Oil 5tbsp
Minced Shallot 2tbsp
White sesame 2tbsp
Sugar 1/2tsp
Salt 2/3tsp (adjust according to your taste)
White Pepper 1/4tsp
How to:
1) Unfrozen the chicken thigh, rinse with water and add 1tsp of salt to marinate for 5mins
2) Steam for 10-15mins under high heat
3) Soak the chicken into cold water, once cool enough to handle, shred chicken meat with hand.
4) Heat oil in a pan and add in the green onion, garlic, shallot and sesame, cook for 3mins. Then season with sugar, white pepper and salt. Mix into the chicken and add onto the rice.
