Recipe: Clay Pot Rice 煲仔飯+++
臘肉煲仔飯 材料（1-2人份)： Rice 米 1杯 （正常米杯） Water 水 2.5杯 (Note: Rice: Water is 1:1) 潤腸 1條 臘腸 1條 雞肉 400g 雞肉調味料： 生抽、 老抽、蠔油、花雕酒 各1/2湯匙 麻油 1茶匙 黃糖 1茶匙 胡椒 少許 生粉 1/2 湯匙 煲仔飯豉油調味 (optional)： 豉油 3 湯匙 砂糖 2 茶匙 味淋 2 湯匙 （也可用2 茶匙砂糖來代替） Note: The 臘腸臘肉 already has enough flavor. The juice gets into the rice. So, I decided to skip the seasoning. LC Cooking Rice LC煮米飯 Rice and Water Ratio 1:1 At home, I used Japanese short grain rice. Thre is no need to soak rice for 30 minutes. Optional: Season chicken for 10 minutes. If time allows, soak rice in water for 30mins before cooking to rehydrate the rice. If not, it is okay to skip this step. Methods: Put rice and water in LC on MEDIUM heat with lid on to get started Water started to bubble in about 5 minutes Slowly stir the bottom of the LC to avoid sticky bottom Cook for 5mins, open the lid Uncover the lid and rice should be almost cooked but still moist Add meat on top of