💓 𝙍𝙞𝙘𝙚 𝙘𝙤𝙤𝙠𝙚𝙧 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 𝙧𝙞𝙘𝙚 𝙬𝙞𝙩𝙝 𝙜𝙧𝙚𝙚𝙣 𝙤𝙣𝙞𝙤𝙣𝙨

呢個簡直係我屋企成日都會煮嘅一個菜式！因為非常簡單，姐姐都可以輕易煮得好好食！只需要10分鐘預備時間，之後所有嘢掉晒入去電飯煲就得～用新鮮雞髀味道好食好多😍💓小朋友大愛😋不過我個仔唔鍾意食蔥油，所以我加入嗰陣特登冇整到所有飯都有🤣🤣😓

材料:
雞髀扒無骨 2件
米 2杯
正常煲米水份量少10% (因為加埋雞會出水)

醃料:
生抽2湯匙，糖1/2茶匙，生粉1茶匙，麻油1茶匙，紹興酒1茶匙，鹽1/4茶匙

蔥油:
薑 20g，蔥 2棵，滾油 50ml，糖 適量，鹽 適量 (自己試再調味！)

做法:

1. 無骨雞扒切小塊！加入醃料醃10分鐘！
2. 米洗淨之後加入水，再放入電飯煲，表面再放入雞，正常煲飯模式！
3. 薑磨溶～蔥切碎，然後倒入滾油，再加入糖和鹽～
4. 把蔥油倒在煮好的飯上即成！

Ingredients:

• Boneless chicken thigh steaks: 2 pieces
• Rice: 2 cups
• Use 90% of the normal rice-to-water amount (because the chicken will release water)

Marinade:

• Light soy sauce: 2 tbsp
• Sugar: 1/2 tsp
• Cornstarch: 1 tsp
• Sesame oil: 1 tsp
• Shaoxing wine: 1 tsp
• Salt: 1/4 tsp

Scallion (and ginger) oil:

• Ginger: 20 g
• Scallions (green onions): 2 stalks
• Boiling oil: 50 ml
• Sugar: to taste
• Salt: to taste (adjust seasoning to your preference)

Method:

1. Cut the boneless chicken thighs into small pieces. Marinate with the marinade for 10 minutes.
2. Rinse the rice, add water (use 90% of the normal amount), put it in the rice cooker, then place the chicken pieces on top. Cook on the normal rice setting.
3. Grate or finely mince the ginger and finely chop the scallions. Pour the hot/boiling oil over the ginger and scallions, then add sugar and salt to taste.
4. Pour the scallion-ginger oil over the cooked rice and serve.