The Easiest One-Pot Chicken Rice | Everything Cooks Together! 簡易砂鍋臘腸雞飯

Tender marinated chicken, savoury Chinese sausage, and fragrant rice—all cooked together in one pot. The marinade and natural chicken juices soak into every grain, creating a simple, flavourful, and satisfying meal. For the rice, use about 15% less water than usual because the marinade and chicken juices will provide the remaining moisture. 嫩滑醃雞配上惹味臘腸，與米飯一鍋煮熟。醃料和雞肉釋出的汁液滲入每一粒米飯，香氣十足。做法簡單，材料不多，卻非常美味又滿足。 煮飯時，水量比平常減少約 15%，因為醃料和雞肉釋出的汁液會補足所需水分。 Simple ingredients. Yummy results. 簡單食材，美味成果。 Welcome to YummyMealGuide — formerly Wise Guide Cooking. Here, simple, budget‑friendly ingredients become comforting, restaurant‑quality meals. Through zero‑waste cooking, practical techniques, and a blend of Eastern and Western inspirations, every ingredient is treated with care to create delicious, everyday home cooking. Ingredients｜材料 3 medium-to-large chicken thighs｜3 隻中大型雞上髀 50 g ginger｜50 克薑 1 Chinese sausage｜1 條臘腸 Marinade｜醃料 1 tbsp oyster sauce｜1 湯匙蠔油 1 tbsp soy sauce｜1 湯匙生抽 ½ tsp dark soy sauce｜½ 茶匙老抽 1 tsp sugar｜1 茶匙糖 ¾ tsp salt｜¾ 茶匙鹽 1 tsp Chinese rice wine｜1 茶匙中式米酒 ½ tbsp cornstarch｜½ 湯匙粟粉 3 tbsp water｜3 湯匙水 Instructions｜做法 Remove excess fat from the chicken thighs and cut into bite-sized pieces. Keep the skin and a little fat. 去除雞上髀多餘的脂肪，切成小塊，保留雞皮和少量脂肪。 Slice and lightly smash the ginger. 薑切片後輕輕拍鬆。 Slice the Chinese sausage. 臘腸切片。 Add the marinade to the chicken and mix well. Add the sausage and marinate for at least 30 minutes. 將醃料加入雞肉拌勻，再加入臘腸，醃製至少 30 分鐘。 Rinse and drain 2 cups of rice. 洗淨 2 杯米並瀝乾。 Use 15% less water than usual—about 153 ml per 180 ml rice-cooker cup, or 306 ml for 2 cups. The marinade and chicken juices will provide the remaining moisture. 水量比平常減少 15%——每個 180 毫升量米杯使用約 153 毫升水；2 杯米共使用約 306 毫升水。醃料和雞肉釋出的汁液會補足水分。 Bring the rice and water to a boil. Continue cooking until the water lowers to the level of the rice. 將米和水煮滾，繼續煮至水位降至米面。 Add the chicken mixture, reduce to low heat, and cover. Cook for 5 minutes, until the water is absorbed. 鋪上雞肉和臘腸，轉小火並蓋上鍋蓋，煮約 5 分鐘，直至水分被吸收。 Open the lid and quickly mix everything with the rice. Cover immediately and cook for another 15–20 minutes, until the chicken is fully cooked. 打開鍋蓋，迅速將所有材料與米飯拌勻。立即蓋上鍋蓋，再煮 15–20 分鐘，直至雞肉完全熟透。 Ready to serve and enjoy! 完成，即可享用！ For convenience, this can also be made in a rice cooker, but a clay pot gives the rice a distinctive earthy aroma and deeper, more savory flavor. 為了更加方便，也可以使用電飯煲製作；但使用砂鍋，米飯會帶有獨特的香氣和更濃厚的味道. 🌱 Maximum Flavor. Minimum Waste. 🍽️ Restaurant techniques from my family’s restaurant background. 💰 Learn how to turn affordable ingredients into multiple dishes. 🔪 Silent, cinematic, technique-driven cooking. ——————————————— 📌 WHAT YOU’LL LEARN IN EVERY VIDEO • How to unlock the full potential of each ingredient • Zero-waste cooking techniques • Restaurant-quality flavor and presentation • Budget-friendly meal creation • Ingredient breakdowns, knife skills, and efficient prep ——————————————— Subscribe to Yummy Meal Guide for practical recipes, restaurant-inspired techniques, and great food made at home. Thank you for watching.