Clay Pot Chicken Rice

屠妖节放了整个星期假，圣诞节也开始放假直到新年，因为老板要我们这些打工一族年终一定要把假清掉，唯有拼命拿假在家休息，顺便和Baby O斗斗嘴打下太极过日子。有时为了午餐廷懊恼，要煮什么呢Baby O才肯吃？很久没弄瓦煲鸡饭，饭粒甜中带咸，且黑成一片应该可以瞒天过海(他喜欢黑黑的汁捞饭)。


首先用葱，蒜，姜，苏打粉，黑酱油，酱油，耗油，糖，酒腌鸡肉至少一小时。而米我也预先浸在水里约一小时以免待会焦得太快。把米，适量的水，黑酱油，酱油，耗油，糖倒入瓦煲一起煮滚，再放入先前腌好的鸡肉及其腌汁再煮至整煲熟即可。期间我不时用汤匙搅拌米饭以防黏煲底和周边，不过如果省却这一步骤米饭就会变成焦香的锅巴，不妨一试。最后如果加入已爆香的腊肠片和青葱碎会更加惹味呢！刚好我家就缺这些，唯有迁就些。。斋吃鸡肉和饭就好了。

Clay Pot Chicken Rice

1. Marinate the chicken with onion, ginger, garlic, baking soda, dark soy sauce, light soy sauce, oyster sauce, sugar, cooking wine for at least 1 hour
2. Soak the rice into water for about an hour
3. Put the rice, water, dark soy sauce, light soy sauce, oyster sauce and sugar into clay pot and boil it
4. Add in the 1 into 3 and cooked. Use a spoon to stir the rice if you want to avoid it stick on the edges of the pot
5. Scattered the sliced chinese sausage La Chang, diced green onion and ready to serve

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 Steps to cook the Clay Pot Chicken Rice