It is said that glutinous rice chicken originated from the night market in Guangzhou before liberation. It was originally steamed under a bowl, but later it was sold by hawkers for convenience, and was wrapped in lotus leaves. Ancient glutinous rice chicken was refined with glutinous rice, scallops, dried shrimp grains, or boneless chicken wings as fillings. Traditional glutinous rice chicken has a large portion, three to four meters long. Eating one glutinous rice chicken is almost half a meal.
When I went back to my parents 'house that day, I tried making glutinous rice chicken for my family for the first time. Everyone in the family said it was delicious! The materials I use are simple and I usually have them at home. So when you want to eat, you can cook it anytime. You can put in more materials when making your own materials!!
glutinous rice chicken
Recipe Recommendations
- glutinous rice 200g
- chicken 12 tablets
- shrimp 2 tablespoons
- winter mushroom 4 flowers
- sausage art. 1
- sugar 1 tablespoon
- oyster sauce 1 tablespoon
- salt 1/2 teaspoon
- water 300ml
- sesame oil 1 teaspoon
Steps for glutinous rice chicken
1
Prepare all materials.
2
Soak the glutinous rice, drain and marinate all ingredients (A) for 1 hour.
3
Cut all the filling (B) well and set aside.
4
Mix seasoning (C) evenly
5
Add all the seasonings in fillings (3) and (4) and mix well,
6
Marinate for at least 30 minutes.
7
First arrange the marinated fillings in 4 small oiled bowls.
8
Then add the glutinous rice from (2) in a balanced manner, and then divide the level into small bowls. (Just cover the glutinous rice with water)
9
Steam over high heat for 50 minutes or until cooked.
10
Finished product picture ~~ Here comes the fragrant glutinous rice chicken