⬇️⬇️English recipe follows ⬇️⬇️
芋頭潮州煲仔飯：

材料：
急凍雞扒2塊
芋頭半個
梅菜1棵
蝦米3湯匙
冬菇5隻
臘鴨脾1隻
臘腸1條
支竹適量
珍珠米3膠嘜

處理：
1. 雞扒，清水解凍。
2. 梅菜，清水浸1小時。
3. 蝦米，清浸5分鐘。
4. 支竹，清水浸軟。
5. 冬菇，加入滾水，放入微波爐焗3分鐘，再浸半小時。
6. 煲1鑊水，滾後放臘鴨脾及臘腸出水1分鐘。
7. 雞扒已解凍，去皮，切去肥膏，切細粒。
8. 粗鹽乸雞粒15分鐘。
9. 蝦米，已浸好，倒去水分。
10. 冬菇、梅菜切粒。
11. 芋頭切粒。
12. 臘鴨脾及臘腸已出水2分鐘，清洗乾淨。
13. 切出臘鴨脾油，切絲。
14. 臘腸，切細粒。
15. 米洗好，用中火開始煮飯。
16. 雞粒調味：
a. 生粉1湯匙，撈勻
b. 油1茶匙，撈勻
c. 鮑魚汁1湯匙，撈勻
17. 飯已滾至起泡，轉慢火，加入臘鴨脾，臘鴨油放飯邊。
18. 芋頭，炸至金黃色。
19. 煲仔飯，分4邊，烘熟，每邊烘2分鐘。
20. 芋頭已炸好，倒去油分，開中火，放雞肉、蝦米、臘腸、梅菜及冬菇炒勻，炒2分鐘。
21. 隔去鑊中的油。
22. 另一邊煲仔飯內，夾起臘鴨脾，已在鑊中隔去油分的材料，放在煲仔飯中，用慢火再煲數分鐘。
23. 放已浸好的支竹在油中火煎一煎。
24. 另一邊鑊，放3湯匙豉油，放1湯匙糖煮溶，倒入碟仔，完成。

Claypot rice with taro in Chiu Chow style:

Ingredients:
Frozen chicken steak 2 Nos.
Taro 1/2 Nos.
Preserved vegetables 1 No.
Dried sea shrimps 3 tbsp
Mushrooms 5 Nos.
Cured duck's leg 1 No.
Chinese sausage 1 No.
Bean curd appropriate amount
Plain rice 3 measure cups

Preparation:
1. Chicken steak, defrost with tap water.
2. Preserved vegetables, soak in tap water for 1 hour.
3. Dried sea shrimps, soak in tap water for 5 minutes..
4. Soak the bean curd until it turns soft.
5. Mushroons, put in a bowl with water, microwave for 3 minutes, then soak for 30 minutes more.
6. Boil up a wok of water, soak the cured duck's leg and Chinese sausage in the water for 1 minute.
7. Chicken steak has been defrosted. Remove the skin and fat. Dice in small cubes.
8. Season the chicken cubes with cooking salt for 15 minutes.
9. Dried sea shrimps, has already been soaked well. Pour away water.
10. Mushrooms, preserved vegetables, dice in cubes.
11. Taro, get it diced.
12. Cured duck's leg and Chinese sausages have been soaked in boiled~up water for 2 minutes. Rinse thoroughly.
13. Cut out the fat of cured duck, then slice.
14. Chinese sausage, dice in small cubes.

Steps:
1. Rice has been rinsed well. Heat up at medium flame.
2. Season the chicken cubes:
a. Tapioca starch 1 tbsp, mix well.
b. Oil 1 tsp, mix well
c. Abalone sauce 1 tbsp, mix well.
3. Rice is started to boil up, turn to low flame, put cured duck's leg, cured duck's fat to be put alongside the rice.
4. Taro, to be deepfried to the colour golden yellow .
5. Claypot rice, turn around the pot 4 times with 2 minutes for each time.
6. Taro has been deep-fried well. Pour away excess oil. Heat up tbe wok at medium flame, fry well the chicken, dried sea shrimps, Chinese sausages, preserved vegetables and mushrooms for 2 minutes.
7. Pour away the oil on wok.
8. Pick up the cured duck's leg from claypot, then put everything in wok on top of rice. Heat up at medium~low for several minutes.
9. Fry the soft bean curd in wok for 1 minute. Put into the pot.
19. Melt 3 tbsp light soya sauce with 1 tbsp sugar at low flame in wok. Pour into a small plate. Serve.

煲仔飯 芋頭香 潮州 雞粒臘腸