STEAMED CHICKEN:

1. Clean the chicken and remove inners.
2. Pat dry and rub some salt all over the chicken inside and out. Let air dry for 5 to 10 minutes.
3. Marinate the chicken for at least 20 mins with grounded white pepper, ginger powder, light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and a dash of sugar.
4. While the chicken is marinating, wash and slice the Chinese sausages diagonally, and set them aside. [Skip to Step 8 if you are not using the claypot method.]
5. Wash and rinse 250g of white jasmine rice. Add the rice and an equal amount of water (250ml) into the claypot.
6. Add sliced dried Chinese mushrooms that have been rehydrated overnight. Read our post on how to prepare dried Chinese Mushrooms.
7. Cook for about 3 minutes on medium-high heat, so the water starts to reduce slightly.
8. Add the Chinese mushrooms and sausages, marinated chicken and a few slices of ginger to the claypot—steam on 300F for 30 to 35 minutes.

Claypot Rice Soy Sauce:

1. Mix together light soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar.
2. Add vegetable oil to a wok on medium-heat heat. Let simmer.
3. Add in garlic cloves, and green onion and simmer for a few minutes. Stirring frequently to avoid burning.
4. Add in soy sauce mixture and water.
5. Boil in low-medium heat for 5 minutes. Remove and let cool.

臘腸冬菇滑雞煲仔飯的做法步骤:

1. 全隻雞把内脏淘出，冲洗干净，滴干水。
2. 抹點香油在雞皮上，放涼後斬成小塊。加入醃料, 匀腌制备用。醃至少20分鐘。
3. 20分鐘後，將全隻雞蒸30分鐘。將臘腸冲洗干净, 浸五分鐘後去衣，斬成小塊。
4. 清洗白米，加水, 放進煲仔裡用中火煮。
5. 先將冬菇斬片, 放進米內，煮三分鐘便滾了。
6. 這時候便要加入雞件和臘腸。

如果你不做滑雞煲仔飯而是只蒸雞:

1. 將雞一起和臘腸, 冬菇, 潤腸, 蒸30分鐘。
2. 30分鐘後, 加上芫茜。
3. 喜歡芫茜(香菜)的人， 比如是我呢， 會加很多很多的!清洗白米，注入熱水拌勻，蓋上鍋蓋開大火煮5分鐘。

如果你是做滑雞煲仔飯:

1. 先將冬菇斬片, 放進米內, 煮3分鐘便滾了。
2. 這時候便要加入雞件，臘腸和薑片放在飯上。
3. 用中小火煮10分鐘，熄火，焗多15分鐘。
4. 如果想吃飯焦，便煮10分鐘後轉微火。
5. 將煲仔每邊燒多5分鐘 – 整個過程大約10分鐘。
6. 之後加上點綴 – 薑絲, 芫茜(香菜), 蔥。
7. 可以淋上少許甜豉油入煲仔飯拌食。

臘腸冬菇滑雞煲仔飯完成了。飯焦脆卜卜，很美味。

煲仔飯豉油材料:

1. 油热锅，中火爆香蒜末
2. 用鍋以大火炒熟蔥和蒜頭.
3. 加入豉油材料, 用小火煮滾後待涼備用.