芫荽雞煲仔飯

材料：
去骨雞扒2塊
芫荽適量
白米1 1/2杯

醃料：
蒜茸1湯匙
生抽1/2湯匙
白胡椒粉少許
麻油1茶匙
紹興酒1/2湯匙

做法：
1)
雞扒洗淨抹乾水，切小件，放入醃料醃大約30分鐘。
2)
芫荽洗淨抹乾水後，切除莖部，留下芫荽葉待用。
3)
洗米後，用水浸過米面浸約30分鐘。以中火加蓋煮2-3分鐘，煮至水滾，輕微用筷子拌一拌勻，再加蓋以中火煮約3分鐘，當看見有蒸氣沿煲邊滲出，轉慢火煮約6分鐘。 米飯半熟時放上雞件。
4)
加蓋以中火煮約2分鐘，再轉小火煮約12-15分鐘，至雞件完全熟透，最後放上芫荽在雞件上，完成。

Hot Pot Rice with Chicken & Coriander
Ingredients:
2 boneless chicken thighs
Coriander
1.5 cup of rice

Marinade:
1 tbsp minced garlic
1/2 tbsp soy sauce
Little Ground white pepper
1 tsp sesame oil
1/2 tbsp Shaoxing wine

Steps:
1)
Clean the chicken thighs and drain, cut into small pieces. Marinate with the ingredients for 30 minutes.
2)
Wash the coriander and cut off the stem. Leaves for use.
3)
Rinse rice and fully soak in water for about 30 minutes in a pot. Cook over medium heat with lid on for about 3 minutes until boiled. Stir lightly. Cook for 3 minutes with lid on until steam comes out form the rim. Turn into low heat and cook for about 6 minutes. Place the chicken thighs on the top of the semi cooked rice.
4)
Cover with lid and cook for 2 minutes. Turn into low heat and cook for 12 - 15 minutes until the chicken is well cooked. Garnish with coriander. Ready to serve.

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