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芝士焗白汁雞絲飯 Baked Cheesy and Creamy Chicken Rice

材料 Ingredients
白米 1杯 / 1 cup White rice
水 1 杯 / 1 cup Water
雞扒 1件 / 1 Chicken thigh fillet
磨菇 4-5粒 / 4-5 Mushrooms
洋蔥 半個 / half Onion
甘筍 半條 / half Carrot
蒜末 1茶匙 / 1 teaspoon Minced garlic
鮮奶 180毫升/ 180ml Fresh milk
淡忌廉 80毫升/ 80ml Whipping cream
芝士碎 隨喜好加減 / Grated cheese, as preferred
鹽 適量 / Salt, to taste
黑胡椒 適量 / Black pepper, to taste
香芹碎 2湯匙 / 2 tablespoons Chopped parsley

雞肉醃料 Marinade for chicken
生抽 1湯匙 / 1 tablespoon Light soy sauce
糖 1茶匙 / 1 teaspoon Sugar
料理酒 1湯匙 / 1 tablespoon Japanese cooking wine
生粉 1茶匙 / 1 teaspoon Cornstarch

做法Method
1. 洗淨白米，以1:1比例加入水，浸半小時。
Rinse the rice and add water as 1:1 ratio. Soak for half an hour.

2. 於煲內加入米，煮10分鐘，先開中火煮至氣閥門跳動，再轉至細火，保持氣閥門跳動。
Put the rice into a pot, cooking for 10 minutes. Start with cooking over medium heat, until the Vapo-valve starts to click, turn to low heat and keep the valve clicking while cooking.

3. 雞扒洗淨並印乾水份，去皮切成雞絲，加入醃料醃15分鐘，備用。
Rinse and pat dry the chicken fillet. Remove the skin and shred it. Add the marinade and sit for 15 minutes.

4. 磨菇切片，甘筍切粒，洋蔥切碎。
Cut the mushrooms into slices and the carrots into cubes. Mince the onion for later use.

5. 鍋中落油，開中火加熱，下洋蔥粒及蒜末炒香，再加入甘筍及磨菇略炒至變軟。
Add oil to a pot and heat it over medium heat. Sauté the minced onion and garlic until aromatic. Add the carrots and the mushrooms, and stir-fry until slightly soft.

6. 加入雞絲炒勻，加鮮奶、淡忌廉拌勻。
Add the shredded chicken and stir-fry. Stir in the milk and the whipping cream.

7. 加入飯拌勻至吸收大部分醬汁，下黑胡椒、鹽及一半香芹碎拌勻調味。
Add the rice to the pot and stir until most of the sauce is absorbed. Season with black pepper, salt and chopped parsley, then mix well.

8. 熄火後，撒上芝士碎，放入已預熱的焗爐，並用220℃焗約8-10分鐘至芝士融化及金黃，再撒上餘下香芹碎，即成。
Turn off the heat. Sprinkle with the grated cheese. Bake in a preheated oven at 220℃ for 8-10 minutes till the cheese melts and turns golden. Garnish with the remaining parsley and serve.

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