森綠在大學住宿舍時，大多要有效地煮食，所以自學了怎樣用電飯鍋煮這道蠔油冬菇雞飯。用電飯煲，很簡單易做!以下是我的食譜，做法簡單，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/6JJ_kMptuHE
這食譜可製作出大約4-5人份量的蠔油冬菇雞飯
材料：
雞中翼 (500克)
冬菇 (4-5顆，切絲或切片)*
臘腸 (1條，切片，可選)
乾元貝.瑤柱 (1-2顆，撕成絲)*
米 (2.5杯)
蔥 (2棵，切段）
蔥花 (適量）
薑 (4片)
* 保留浸冬菇和乾元貝的水
調味料：
蠔油 (2 湯匙）
豉油 (3 湯匙）
糖 (2-3 茶匙）
芝麻油 (2-3 茶匙）
白胡椒粉 (適量）
做法：
1.首先處理好材料:
1.1 將乾香菇浸泡至變軟。然後把香菇中的水擠出來，保留浸香菇的水備用。把香菇切片或切絲
1.2 干貝泡軟，然後撕成絲。保留浸干貝的水備用
1.3 用豉油、蠔油、糖、白胡椒粉和芝麻油將雞中翼醃好，加入蔥段、薑片和浸好的冬菇，拌勻。放進冰箱醃至少2小時，過夜更入味
2. 在煮雞飯前，將臘腸焯5分鐘，然後切片 (切去頭和尾不要)
3. 將和雞翼一起醃的蔥和薑片去掉
4. 在飯煲裡，加入洗好的米，浸好的元貝和泡香菇和乾元貝的水。加入額外的水，直至平時所需的水量的1.1倍
5. 加入醃好的雞翼、冬菇、醃汁和臘腸
6. 然後開電飯煲煮至飯熟
7. 然後就完成了！吃時加入蔥末啊！
個人心得：
1. 在步驟4，如泡香菇和乾貝的水已足夠用來煮飯，那麼便不用加水
2. 吃時加入蔥末和芫茜末會更美味
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~Recipe of Chicken rice with Shitake Mushrooms~.~.~
SumLook invented this recipe when I was living at college dorm where students usually would have a easy simple meal. This recipe is very easy and yummy. I hope you like it.
Please click on this link to see my video: https://youtu.be/6JJ_kMptuHE
This recipe can make 4-5 servings
Ingredients:
Chicken mid-joints (500g)
Dry shiitake mushroom (4-5, julienned or sliced)*
Chinese Preserved sausage (2sticks, sliced)
Dry Scallop (1-2, shredded)*
Rice (2 cups of 180ml, uncooked)
Spring onion (2 stalks, cut into short pieces）
Diced spring onion (some）
Ginger (4 sliced)
* Save the water for soaking shiitake mushrooms and dry scallops
Seasonings：
Oyster Sauce (2 Tbsp)
Soya Sauce (3 Tbsp)
Sugar (2-3 tsp)
Sesame oil (2-3 tsp)
White pepper (some)
How to cook:
1. First prepare the ingredients:
1.1 Soak dry Shiitake mushrooms until they are soft. Squeeze out the water from mushrooms. Keep the water for later use. Slice or julienne shiitake mushrooms
1.2 Marinate mid-joints with oyster sauce, soya sauce, sugar, white pepper and sesame oil. Add in spring onion, sliced ginger and soaked shiitake mushrooms. Mix well.Store mid-joints in the fridge for at least 2 hours, preferably over-night
1.3 Soak dry scallop until soft, then shred it. Keep water for later use
2. When we are about to cook the chicken rice, blanch Chinese preserved sausage for 5 minutes, then slice it (remove the tips of sausage)
3. Remove the spring onion and sliced ginger from the marinate chicken
4. In the rice cooker, add in rice, soaked scallop with the water and the water used for soaking shiitake mushrooms. Add in extra water until it is 1.1 times of the usual amount of water needed
5. Add in the marinated chicken, mushroom, the marinate and chinese sausage
6. Turn on the rice cooker to cook the rice, wait until it is done
7. Then it is done! Add in some diced spring onion when served!
Personal tips and thoughts：
1. For step 4, if the water used for soaking shiitake mushroom and dry scalllop is already enough to cook the rice, then no need to add water
2. When served, sprinkle diced spring onion and parsley
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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