The following is a recipe for Chua Ming Hao's Chicken with preserved sausage and slipped chicken in rice for your reference
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2. pot rice, also known as pot rice in modern standard Chinese, also known as casserole rice, wok rice, and other names, known as kettle rice in Japanese. rice (kana: かまめし). It is a food that is slowly steamed over a charcoal fire in a casserole dish (or in some cases a metal pot) with rice and ingredients that used to be eaten in the winter, but now can be enjoyed all year round.
Cantonese Style Casserole Rice
Eel casserole rice is usually cooked by the chef using a charcoal stove to cook the rice in the casserole, and then put on the rice and ingredients to be steamed slowly with charcoal fire, which takes about half an hour. But now most restaurants have switched to using gas stoves to steam boiled rice, or first cook the rice with gas stoves, and then put the ingredients on the charcoal stoves to steam the rice when the guests call for food, in order to save time.
In the past, boiled rice was only served in big name stalls, such as Temple Street in Hong Kong, China. But now it can be found in cafes, restaurants and Hong Kong-style fast food stores. Sweet soy sauce is often used for flavoring, and a little more lard can also be added. When the boiled rice is cooked, open the lid and pour the sweet soy sauce on top of the rice.
Pineapple and Spare Ribs with Rice in Casserole: You can replace it with pure pineapple or pure spare ribs.
White Eel with Rice in Casserole
Chicken with Rice in Casserole
Northern Mushroom with Chicken in Casserole: You can also add preserved flavors to make preserved flavors with chicken in casserole.
滒蛋牛肉煲仔饭 (滒蛋)
Salted Fish Meat Cake / Sliced Meat Casserole Rice
Lap Kok Casserole Rice: you can add ]Lap Kok, preserved duck, preserved pork, preserved liver, preserved chicken or bamboo shoots.
Macao Ma Yau Salted Fish with Rice in Casserole: Raw sun-dried mildly flavored plum-scented salted fish and pork ribs.
Garlic Shrimp with Rice in Casserole: Minced garlic is fried in a frying pan until golden brown, then add grass shrimp and rice and put it into a tiled pot to smother.
Four Treasures Dried Fish with Rice in Casserole: Use four different kinds of dried fish: eel, flounder, mussels, and mazizi (dried fish and fish eggs), and add a little bacon.
Flesh and Soul, Vegetable and Fruit Boiled Rice: shrimp, mother-of-pearl and vegetables are fried and put on rice.
Taishan eel rice in pot: eel boiled in water, eel fish to remove the bones and remove the meat and cut into shreds, rice and then boil eel water boiled.
Venison venison with rice in casserole: Venison venison is like beef brisket but tougher.
Snake Belly with Fish Maw (花膠蛇腩煲仔饭): usually served at King Snake Shop.
Twin sausage and field chicken with rice in casserole
Curry beef brisket with rice in casserole
Pasteurized crab with rice in casserole
[Edit] Shanghai pot rice
The rice is first stir-fried with the ingredients, and then simmered in a casserole dish to bring out the flavors.
Lion's head casserole rice
Braised beef casserole rice
[edit] Yangshuo pot rice
Yangshuo food from Guilin, Guangxi, in which raw rice is topped with other ingredients, and then covered and cooked over charcoal. When served in restaurants, it is usually cooked on demand, with a variety of raw ingredients available for guests to choose from, and then cooked by the chef according to the guest's request.
[Edit] Guiyang pot rice
After the rice, add salt, monosodium glutamate (MSG) and mix well, and then put into a small casserole stew (generally two to three taels per pot), the water is almost dry when the sausage, bean skins, bacon diced, peas, lard, etc., and then simmer for five minutes on a gentle fire is completed. Can be accompanied by cold folded ear root, beef jerky and other small dishes with food [1].
[edit] Yunnan Lijiang casserole rice
Yunnan Lijiang Naxi traditional food, green beans, ham, bacon and other ingredients. Potato cubes are first laid on the bottom of the pot, then rice and water are added, other ingredients are added on top, and ginger, green onion and garlic are added to steam.
[edit] Japanese kettle rice
Japanese Shiitake kettle riceJapanese kettle rice is served in some cases in metal kettles (pots), and in others in earthenware such as Ikuko-Yaki and Takadayaki pottery.
After washing the rice, add water, soy sauce, oil, cooking wine, mirin, kombu, etc., add the juice (broth) and cook on an open flame until it is five minutes old, then turn down the flame to a low level, and when there is no steam, cover the rice, and steam it for ten to fifteen minutes. Commonly used seasonings include soy sauce and mirin.
Chicken kettle rice
Vertebrate kettle rice
Eel kettle rice
[Edit] Saigon Boiled Rice
Saigon, Vietnam's specialty, is a rice dish that is boiled in a sealed pot, which is opened by breaking the pot, removing the rice from the pot, and then breaking it up again before eating. It has a hard texture and is served with fish sauce.
Double Chicken Pot Rice: chicken and tandoori. ,Reference: Free online language translator + *** , the free encyclopedia,bao
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