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 ...