CLAY POT RICE WITH CHICKEN AND CHINESE SAUSAGE | 臘腸滑雞煲仔飯

I believe most of us would eat at least once Clay pot rice in winter,especially when the weather is getting cold.Some restaurants cook their clay pot rice with cooked rice but I like cooking it with raw rice so all the flavours are able to be absorbed into the rice. And this time I am using my homemade Chinese sausage in the recipe.WIll show you guys how to make your own Chinese sausage in coming up videos so please don't forget to subscribe,like and turn on the notification so you will not miss the new videos!
相信每個人每逄冬天一定會吃一次煲仔飯,現在有些餐廳都會用熟飯來做煲仔飯,但我自己比較喜歡用生米來煮煲仔飯,因為所有材料的精華都會被米飯吸收,比較好吃
今次我是用自家製臘腸做煲仔飯,之後會上載做自家臘腸的影片!如果大家都喜歡我我影片記得訂閱和分享頻道,不要錯過最新的資訊!
北菇臘腸滑雞煲仔飯
雞脾2隻
臘腸2條
乾冬菇2隻
米250克
水200克
雞醃料:
鹽1茶匙
醬油1湯匙
老抽1/2 湯匙
糖1/2茶匙
米酒1/2 茶匙
生粉1茶匙
煲仔飯豉油:
豉油 3湯匙
糖 2湯匙
Ingedients(for 2):
2 pieces chicken legs
2 pieces Chinese sausage
2 pieces dried Chinese mushrooms
250g rice
210g water
Chicken marinade:
1 teaspoon salt
1 tablespoon soy sauce
1/2 tablespoon dark soy sayce
1/2 teaspoon sugar
1/2 teaspoon Chinese wine
1teaspoon corn starch
Sauce:
2 tablespoons sugar
3 tablespoons soy sauce
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/ @letseatyyc
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#Letseat!
#Claypotrice
#煲仔飯
#煲仔飯食譜
#臘腸滑雞煲仔飯

[@Letseatyyc]

What's your favorite toppings for the Clay pot rice? Beef? Chicken or something else?
你最喜歡的煲仔飯配料是甚麼呢?牛肉?雞?還是其他呢?

[@janicetan4080]

Do you need to prep the claypot before cooking on the glass cooktop?