![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4M5hA6kkDIrdeoYZuq_D3AdQROhHtBSgk_zfNfxybwDuxxzGtR1WoVabdYpJS39P1H3gA5smH5o2_x7OQGeTMpriGgHPTYJ4_ArtUsYMy349no7op1NOR1UZgFe-MOOv95I5vzd0NP2YS/s280/1.jpg)
材料:
1.雞腿*2(川燙後去骨切丁)-->其實不去骨應該也OK~小心吃就好啦
2.白米兩碗(因為去巷口雜貨店居然買不到糯米~失敗)
3.麻油適量(個人因為"身分特殊",這次麻油放得有點少)
4.薑片適量(依個人口味而定)
5.米酒少許(依個人口味而定)
以下圖片示範
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2yTCC0kI-3CDcYwX7c0gpRcCcq69S9MEX5ml2HTR_YP9Vib-ZNvjKbvijEaCmVYh0gMgmoky4xjTONhxaP8OJIHy2JfTrlKdeMcv6y594M2DqCK-4yzsrCrm0nktWiike6TXh8dNDLuw/s280/2.jpg)
↑G腿川燙、去骨、切丁(我發現燙過後的G腿超好去骨的)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjuT9UIjA7h9qy3xKMD1s7e_IMxaj7wHpS1bejkuYOamWcocv_OLBxEgXh2C3J2otByOBSl4APLvd8YXLGFtPAZoakYNkVg2svSh_6qtH_mCMuZ-YdZS7bcBSe3IndG2vyOyeHUoY5Dj1/s280/3.jpg)
↑薑片用麻油爆香(個人偶習慣爆到有點乾)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7_pOHFyga5sdW5QOVSjW9ZV3tsvj6ZDZh_MyqLMpssrMNxSpmKz3O7I5J5_KLNSPgtXZc_yDFxh9zLUeb_7B3aQp-XPkyCdB0nJQcsZhoHOSp-j2IEMNb68F0oC2r3qRSvmarTyArH2G/s280/4.jpg)
↑泡水30分鐘的白米(我覺得用糯米應該更好吃)兩碗瀝乾備用
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpcZ5X42V9_y9LZX2njbduSeU59qJj1vfiZ3LL48ErkYzZiYhtLgrF06XIaUx9U_jUO08yNDWmvFf3ibp5DAqtIz2felinLb_hUbBqs_iYQMKCUlVPVlft92hCZfxihrQ0nRSn_jHjAvA/s280/5.jpg)
↑薑片爆得差不多,把燙過的腿肉丟進去拌炒
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtldT-sKrZzecK12daxnfhdiddN6wEKXnlVW2nmLU2l8WaHiE5Ol966USs_P6eXeGZSOWnCjDyXH-zydc8HyFXnN49pVRxT2e6zUmrj9WC46V4ONc3z9C7Gh5EpQU69CPVnQ5_WDKR0vmZ/s280/6.jpg)
↑倒入瀝乾的米拌炒至每顆米都沾滿香噴噴的麻油(然後我滴了幾滴米酒)^^
(這時記得要調味喔~~因為食材都不是很熟,無法試味道,也可在飯放入電子鍋煮熟後再做調整~~~~所以一開始下手別太重阿)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwrsY6PGlBUFvwvq4qN0qDTk_6jFehbc1F_TiLObkreiq42quKq0nVaxMRYhz84cVqifKwmJDeO3tbtogmkRsxyXubL06mLss0SVR0jolQ27s4dqMnRpC3mPwnXf98NtlSfnxN6HuSSac/s280/7.jpg)
↑熄火倒入電子鍋內鍋
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuRXxyhUlgumq7N_bEb3j4E-J-B164rEOU9Sg6Z_Hh4EYwSHADLY1clb_1YQLyAnSV3lkxXvpw9o-bWExteQVzztsm4ZRQoMvFclcyCUsJfhETMoWQzh_neI-x7dGVFLMTqiAKyZdW-Em/s280/8.jpg)
↑兩碗米約加1.5碗的水(應該比較Q)....
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LsJcxitu9KTJXks4klzaEBz2iAlXsrAjWIUdfmCLdO1D_hCRi3r9y7Bdjjpyw_fMbIUDb1ol20S8OxgL0e61hZj0byYhCIOfhtWQTwAQgnf3upHviuCiEMB7lIu5moTY1sQU1M2YqNSb/s280/9.jpg)
↑其餘照煮飯程序
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJxEi7CaKBnmV4kSOQw8o3NP5R4mieidJ9Mf9iek9OJ74yqp17HcALUaBwMEzIDOWexzSBzXgEFzR1fL5407WHxfd0eS_QCsHnikESS7BvgaTgI2TFKvN27RP9q4FOmOp48rH_vt48gcq/s280/10.jpg)
煮了幾次麻油雞飯後,我發現,糯米先用熱開水泡30-40分鐘後,放下去跟雞肉炒香,直接放到電子鍋按『炊飯』鍵後,就可以有香噴噴又Qㄉㄟ ㄉㄟ˙的麻油雞飯囉^^
本文轉載自奇摩知識+保健專輯
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