飯
由 CookWhatHK0 次收藏
小卷XO醬糯米煲仔飯以豬肉、冬菇同小卷XO醬爆香拌糯米，落土鍋煲煮，撒上芹菜末。
將所有需要的食材準備好。糯米方面，無論是圓糯米還是長糯米都可以使用；芹菜也是一樣，細梗的本地芹菜或是西洋芹都非常適合。
Gather all ingredients. Either round or long-grain glutinous rice works. Either regular thin-stemmed celery or Western celery also works.
先將乾冬菇沖洗乾淨，再泡水備用。把糯米徹底洗淨，浸泡至少兩小時後瀝乾水分，同樣放在一旁待用。由於這道煲仔飯會使用土鍋烹煮，糯米必須事先浸泡，這樣可以避免烹煮時間不足導致米粒夾生。
Rinse the dried mushrooms and soak in water. Rinse the glutinous rice and soak in water for at least 2 hours, then drain. Pre-soaking is necessary when using a clay pot so the rice cooks through in time.
將芹菜切成細小的丁狀，薑、蒜和辣椒則切成末。泡軟的冬菇要擠乾多餘的水分，再切成絲狀。泡過冬菇的水請保留下來，備用。
Dice the celery finely. Mince the ginger, garlic, and chilli. Squeeze the soaked mushrooms dry and shred them. Reserve the mushroom soaking water.
在鍋中倒入約一大匙食用油，全程保持小火。首先將豬絞肉（或肉絲）炒熟，接著加入冬菇絲一同爆香。稍微翻炒一會兒後，再放入薑末、蒜末和辣椒末，繼續炒出迷人的香氣。最後，加入醬油、鹽和白胡椒粉進行調味，並倒入約3大匙的小卷XO醬，充分拌炒均勻。
Heat about 1 tbsp oil in a pan over low heat throughout. Stir-fry the minced pork until cooked, then add the mushroom shreds and fry until fragrant. Add the minced ginger, garlic, and chilli and continue frying. Add the soy sauce, salt, white pepper, and about 3 tbsp of the baby squid XO sauce and stir-fry.
隨後，將瀝乾水分的糯米倒入鍋中，與鍋內的食材拌炒均勻。加入之前保留的泡冬菇水，水量以剛好能蓋過糯米為準。用小火將其煮沸後，轉為最小的微火，蓋上鍋蓋，繼續煮約12分鐘。時間到後熄火，讓它在鍋中繼續燜約10分鐘。
Add the drained glutinous rice and stir-fry until evenly mixed. Add the mushroom soaking water — just enough to cover the rice. Bring to a simmer over low heat, then reduce to the lowest flame, cover, and cook for about 12 minutes. Turn off the heat and let stand for another 10 minutes.
打開鍋蓋，將切好的芹菜末均勻鋪在飯上。再次蓋上鍋蓋，讓其燜約兩到三分鐘。之後，用飯匙將所有食材徹底拌勻，即可盛出享用。此時，您也可以根據個人口味，再額外添加一些小卷XO醬在糯米飯上。 贴士 這道料理以小卷XO醬作為核心風味，它濃縮了海洋的鮮美與醇厚的辣香。搭配少量肉末和乾香菇爆香，能進一步提升整體鮮味，再與糯米一同拌炒，使得整道煲仔飯的基底風味更加豐富有層次。
Open the lid and scatter the minced celery on top. Replace the lid and let stand for 2–3 minutes, then use a rice spatula to mix everything together. Add extra baby squid XO sauce on top if desired.
