Hong Kong-style glutinous rice chicken comes entirely from Guangzhou glutinous rice chicken, but nowadays many tea restaurants are no longer authentic at all. Most of them steam the ingredients first before wrapping them in lotus leaves for sale, because this makes the lotus leaves look the freshest and seem to have just been baked. In order to save costs, the selection of chicken, glutinous rice and ingredients is also mainly to save money. <br />In fact, glutinous rice chicken must be wrapped in lotus leaves before steaming, so that the aroma of lotus and glutinous rice will blend together. During the steaming process, lard will continue to wander in the glutinous rice, bringing the aroma of chicken and the aroma of lotus leaves to the glutinous rice. In the glutinous rice, and finally, the glutinous rice is evenly brought into the chicken. The successful glutinous rice chicken, the aroma of chicken, the aroma of ingredients and the sweetness of glutinous rice completely blend together. The aroma and taste are all uniform, and no ingredient will snatch the aroma of the protagonist "glutinous rice chicken". At this time, the glutinous rice chicken has been completely combined into a whole. This combination is a wonderful combination of fragrance. <br />The ingredients added by different tea restaurants will vary, but in order to look more luxurious and beautiful, some restaurants add materials that rob the aroma of the glutinous rice chicken itself, and can no longer eat the original glutinous rice chicken cooked by old-fashioned tea restaurants using traditional methods. <br />Some glutinous rice chickens will be added with barbecued pork, salted egg yolk and white oil sausage. This glutinous rice chicken is mainly based on the flavors of glutinous rice and chicken, so no other ingredients with too strong flavors are added to avoid overshadowing the two flavors. <br />For Hong Kong people who have morning tea and glutinous rice chicken is a must-have snack, glutinous rice chicken is a must-learn tea.