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近排天氣凍, 整個豪華又簡單嘅煲仔飯. 一煲暖笠笠過,唔使煩!
煲仔飯有好多種, 其實加咩料都可以,最緊要自己鍾意.
話明敗家自然用啲敗家嘅配料,覺得唔夠唔緊要, 要幾敗家,有幾敗家!
×臘腸若想再衛生點，可以先出水然後切片再兜香
材料：
新鮮雞 半隻
鮑魚 3隻
花菇 3隻
臘腸 2條 （臘腸若想再衛生點，可以先出水然後切片再兜香）
珍珠米 2杯
瑤柱 4粒
薑絲 適量
醃料：
麻油 1茶匙
頭抽 2湯匙
老抽 1湯匙
糖 1茶匙
生粉 2茶匙
花雕 1湯匙
煲仔飯豉油：
麻油 1茶匙
頭抽 2 湯匙
糖 2茶匙
水 半碗
蔥白 1條
芫茜 適量
葱花 適量
It's cold in HK recently, I've made this simple recipe to warm everyone up. It's with a selection of luxury ingredents, however if you think it's not luxury enough, add more to make it a real badass!
Ingredents:
Fresh chicken 1/2 pc
abalones 3 pcs
chinese mushrooms 3 pcs (soaked)
chinese dried sausages (2 pcs)
Japanese pearl rice 2 cups
dried scallops 4 pcs (soaked)
ginger slices
marinates for chicken:
sesame oil 1 tsp
light soy sauce 2 tbsp
dark soy sauce 1 tbsp
sugar 1 tsp
corn starch 2 tsp
xiao xing wine 1 tbsp
pot rice sauce:
sesame oil 1 tsp
light soy sauce 2 tbsp
sugar 2 tsp
water about 200ml
scallion (white part)
scallion and corriander
