Claypot Rice 腊味煲仔饭

每年到了冬至前后就可以看见商家们售卖腊味， 而腊鸭腿就是依玛密的最爱。 那天看见了就忍不住买了个腊鸭腿和一些东莞腊肠回家， 趁着微微的雨天煲了锅热腾腾的腊味煲仔饭， 开饭咯！

 

材料 Ingredients：

腊肠 1条
1 Chinese sausage
腊鸭腿 1支
1 Salt-cured duck drumstick
青菜 数棵
Some vegetables
白米 1杯
1 cup uncooked rice
水 2杯
2 cups water
油 1茶匙
1tsp oil

调味料 Seasonings：
酱油 1汤匙
1tbsp dark soy sauce
黑酱油 1/2茶匙
1/2tsp thick dark soy sauce
油 1/2茶匙
1/2tsp oil

做法 Method:
1。腊肠和腊鸭腿去皮放入滚水中汆烫； 青菜洗净， 也放入滚水中烫熟。
1。Scald chinese sausage and salt-cured duck drumstick in boiling water。 Rinse vegetables and blanch in boiling water。

2。 白米洗净， 泡水15分钟， 加入1/2茶匙油搅拌， 盖上砂锅盖， 以大火煮滚， 再转小火煮至还有小泡泡。
2。Wash rice and soak in water for 15 minutes。 Stir in 1/2tsp of oil and cover with a lid。 Bring to a boil over high heat。 Turn down the heat and continue to cook until the rice is bubbling gently on the surface and 70-80% dry。

3。 将腊肠和腊鸭腿放在7-8分收干米饭上， 沿着锅边淋下1/2茶匙油， 再盖上砂锅盖， 以小火煮至熟。
3。 Place sausages and salt-cured duck drumstick on top of the rice， drizzle over 1/2tsp oil by the sides of the claypot， cover again and continue to cook over low heat until cooked through。
4。 取出腊肠和腊鸭腿， 切片， 淋入调味料搅拌。
4。 Remove sausage and salt-cured duck drumtick， cut into slices。 Drizzle over the seasoning and stir well。

5。 将切好的腊肠和腊鸭腿放回米饭上， 盖上砂锅盖再焗煮5分钟， 加入烫熟青菜即可。
5。 Return the sliced sausage and salt-cured duck drumtick onto the rice and cover with a lid to let it simmer for 5 minutes。 Serve with vegetables。

Recipe adapted from All about claypot dishes Pg。49