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原料
虎蝦: 5隻等大, 青口: 5隻等大, 豌豆: 1小把, 胡蘿蔔: 1根, 紅洋蔥: 1個, 姜: 適量, 番茄: 1個, 日本米: 2杯, 濃湯寶: 1塊, 雞腿肉: 適量, 黃檸檬: 1個, 鹽: 適量, 糖: 適量, 雞味高湯: 適量, 藏紅花: 6絲
步驟
1米用熱水浸泡20min,番茄燙後去皮切片備用
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2胡蘿蔔切丁,紅洋蔥切絲,雞腿肉切丁
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3平底鍋熱油,翻炒蔬菜丁,再翻炒雞肉丁至變色
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4將泡好的米倒入鍋中,加入藏紅花6絲
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5半塊濃湯寶化於一碗熱水,澆進飯里,加水
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6小火,另外半塊濃湯寶化於2碗水
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7.每燜15分鐘均勻澆一圈,直到米熟
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8開另一個鍋,加入虎蝦,青口,魷魚圈
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9加鹽和白葡萄酒翻炒至變色
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10擺入燜的差不多的飯,再燜5min,加入檸檬
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