近排天氣轉涼，好適合食一個暖胃嘅煲仔飯。今集就整一個北菇滑雞煲仔飯，同埋最近有套戲睇到馮小姐好唔開心，今集亦都會講下。
There's a cold front hitting Hong Kong right now, temperature has been seen to as low as 15c (what's essentially a Canadian summer), it is a good time to bring out the clay pot. Today's dish is a local favourite: Chicken and Mushroom Claypot Rice, and Arsenal will be the topic of the day.
二人份量 For two people:
無骨雞腿兩塊 - 2 pieces of boneless chicken thigh
冬菇四件 - 4 pieces of Chinese mushrooms
白米一杯半 - 1 and a half cup of white rice
豆粉兩茶匙 - 2 tsp of soymeal powder (or cornstarch)
蛋白一隻 - 1 egg white
薑五片 - 5 slices of ginger
蔥三條 - 3 stalks of spring onion
紅蔥頭一個 - 1 shallot
蟲草花20條 - 20 Cordyceps flowers
玫瑰露酒一茶匙 - 1tsp of Chinese Rose Wine (or any other cooking wine)
生抽兩湯匙 - 2tbsp of light soy sauce
麻油半茶匙 - half a tsp of sesame oil
白胡椒粉半茶匙 - half a tsp of white pepper
老抽一茶匙 - 1tsp of dark soy sauce
砂糖一茶匙 - 1tsp of sugar
煲仔飯豉油 For the clay pot soy sauce:
生抽半杯 - half a cup of light soy sauce
老抽¼杯 - 1/4 cup of dark soy sauce
生油少量 - a dash of cooking oil
砂糖三茶匙 - 3tsp of sugar