⬇⬇English recipe follows⬇⬇
電飯煲菜飯：
材料：
雞扒2塊
小棠菜2棵
處理：
1. 雞扒清水解凍5分鐘。
2. 用鹽乸雞扒30分鐘，去除雪味、雞腥味及加入少許鹹味。
3. 洗淨雞扒，擎乾水。
4. 雞扒起皮，切去脂肪。
5. 雞扒切大粒。
6. 雞扒調味：
a. 生粉1茶匙
b. 鮑魚汁1茶匙
c. 油1茶匙
攪勻，醃20分鐘。
7. 小棠菜，切去頂部，切粒，洗乾淨，擎乾水。
烹調：
1. 放1膠嘜米及1膠嘜水入電飯煲。
2. 第1轉未煮好飯時，放雞肉及菜在飯上面。
3. 重新開始煮第2轉飯。
4. 到最後6分鐘，打開電飯煲蓋，攪勻煲內所有材料。
5. 關掉電飯煲，再重新煮一次。
6. 程序完成，上碟。
Vegetarian rice by rice cooker:
Ingredients:
Frozen chicken 2 pcs
steak
Shanghai bok 2 Nos.
choy
Preparation:
1. Defrost chicken steak with water for 5 minutes.
2. Season chicken steak with cooking salt for 30 minutes.
3. Rinse thoroughly and hang dry.
4. Remove skin and fat.
5. Dice chicken in big cubes.
6. Season the chicken:
a. Tapioca 1 tsp
starch
b. Abalone 1 tsp
sauce
c. Oil 1 tsp
Mix well. Season for 20 minutes.
7. Rinse and dice Shanghai bok choy thoroughly and hang dry.
Steps:
1. Put 1 measure cup of rice with 1 measure cup of water into rice cooker.
2. Put chicken and bok choy on top of rice when the first round not yet finished.
3. Restart the second round of standard cooking.
4. At last 6 minutes before finish cooking, lift up lid of rice cooker, mix everything well.
5. Turn off rice cooker, restart standard cooking once more.
6. Complete. Serve.
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