零油烟之完全电饭锅“砂煲”鸡饭加青菜（附步骤图）Rice Cooker “Claypot” Chicken Rice and Vegetables (Step-by-Step Photos)

这就是结婚三周年纪念日的“零油烟”晚餐 – 完全电饭锅“砂煲”鸡饭加青菜。

煮这道一锅熟饭，通常Angel妈会先炒香材料，等饭煮熟后再把材料加入一起搅拌。为了节省工序和清洗工作，Angel的版本是一个电饭锅煮到底的，而且还顺带一起煮青菜，那么就是有菜有肉，营养均衡的一餐了。

以下和大家分享我的做法和简单的步骤图。

两人份
去骨鸡全腿切块（+/-150克），6朵香菇泡软一切成二，用一汤匙蚝油，半汤匙甜酱油，半汤匙酱油，一汤匙花雕酒，半茶匙麻油，少许胡椒粉和姜末腌至少一个小时。
一条腊肠用滚水川烫两次，去除外膜，切片备用。

For serving of two
Boneless chicken leg/drumstick (+/-150g) cut into pieces, 6 dried shiitake mushroom (soak till soft) cut into half, marinate with 1 tbsp oyster sauce, ½ tbsp sweet soy sauce, ½ tbsp light soy sauce, 1 tbsp Chinese cooking wine, ½ tsp sesame oil, pinch of white pepper and little grated ginger for at least an hour.
One Chinese sausage, blanches with boiling water for 2 times, remove skin, slice and set aside.

米两小杯，和平时煮饭一样，但水份减少百分之十到二十（D喜欢较软绵的口感，所以我的水份只减了10%，意即煮饭的量杯只注入九分满），加入半茶匙无添加味精鸡精粉（也可以用鸡高汤或清水加1/4茶匙盐）一起煮。饭煮到水份快干时（应该比照片还要干一些），加入腌制好的鸡肉和香菇。

2 small cups of rice, cook rice as usual but reduce 10-20% of water amount (D prefers slightly soggy rice, so I only reduce 10% of water, i.e. fill up 90% of the measuring cup) and add ½ tsp no added MSG chicken stock granules (may replace with chicken stock or water plus ¼ tsp salt). When the water is almost dried up (should be drier than the picture shown), add marinated chicken and mushroom.

铺上腊肠。

Arrange sliced Chinese sausage on top.

饭锅跳到“Keep Warm”后，加入青菜（要用盘垫底，不然水份会流到饭里头）。继续“Keep Warm”，约10-15分钟或是青菜熟后，把菜拿出来。

Once rice cooker turns to “Keep Warm”, add vegetables with a plate, continue to “Keep Warm” for about 10-15 minutes or until the vegetables is cooked, remove vegetables from rice cooker.

这是煮好的饭。这时鸡肉应该是熟透的。

This is cooked rice. Chicken should be cooked now.

关电, 加入几滴黑酱油拌均。盖上锅盖，继续焖十五分钟或更久以减少湿气。

Switch off power, add a few drops of dark soy sauce and mix well. Cover with lid for about 15 minutes or longer time to reduce the moisture.

上桌享用。我喜欢配着妈妈做的sambal belacan吃，如果家里没有，我就切点小辣椒加点酱油和酸柑汁来配着吃，很开胃。

Dish up and enjoy. I like to eat with mum’s home-made sambal belacan. If it is not available, I will serve with chili padi mixed with light soy sauce and lime juice, very appetizing.