做法

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  把泡好的一杯的米飯（泡過夜），加入砂鍋，並加入一杯清水。把雞腿肉切成小條，放入小碗，加少許老抽，生抽，麻油和五香粉醃製。把香菇提前用熱水泡軟，然後切絲。臘腸斜切成薄片 Put a bowl of pre-soaked rice ( overnight soaking ) into the Claypot and add one cup of water. Cut the deboned chicken thigh into strips and marinate with dark soy sauce, light soy sauce, sesame seed oil and five spice powder. Pre-soak the mushrooms in hot water and cut into small strips. Cut the Chinese sausages into thin slices

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  當米飯開始煮到快乾時，把火關到小火，先把鹹蛋黃切半放在米飯四周。然後，把香菇絲和雞腿肉鋪在飯上面。最後把臘腸片鋪在滑雞上。 When the cooked rice is almost dry, turn the flame to low and add in halves of salted egg yolks evenly on the rice. Then add mushroom and marinated chicken thighs over the rice. Finally layer the top with Chinese sausages slices

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  把蓋蓋上，先用中火平面燒5分鐘。然後把鍋立起來（如圖），每邊燒3 分鐘（每燒一邊，把鍋轉90度） Cover the lid and cook at medium flame for 5 mins. Tilt the Claypot (as in the photo) on its side and cook for 3 mins on each side ( every time each side is cooked, rotate the Claypot for 90 degrees)

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  開啟蓋，灑點青蔥便可上桌 Open up the lid and sprinkle some spring onions and serve