glutinous rice chicken
By RickieJohns
In Guangdong teahouses, cages of glutinous rice chicken are usually served for morning tea, and many tea guests will call glutinous rice chicken this style. It mainly uses lotus leaves to wrap chicken, winter mushrooms and other ingredients. Open it and smell the fragrance of lotus leaves. I couldn't find the bamboo shoots. There was a chicken in the refrigerator. I used a leg and a wing to make the stuffing. My friend just gave me a few lotus leaves, so I became addicted to it. It's not very orthodox and there are not enough materials. Let's just make do with it. Please let everyone see it.
Recipe Recommendations
- glutinous rice appropriate amount
- chicken appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- spiced powder small amount
- sesame oil appropriate amount
- cornflour appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for glutinous rice chicken
1
Marinate the chicken and water-dried mushrooms with soy sauce, a small amount of five-spice powder, salt, cooking wine, sesame oil and cornflour.
2
Soak glutinous rice for a day, then put water on the surface, and steam in a pan for half an hour.
3
Soak the lotus leaves overnight until soft.
4
If it is a larger lotus leaf when wrapping, cut the complete lotus leaf in half. Half is enough. Brush and grease the side of the wrapping.
5
First use a spoon to put the steamed glutinous rice on the bottom, as shown in the picture, then spread the chicken and mushrooms. Put other ingredients on the top, and then put a layer of glutinous rice on the surface and wrap it.
6
Put a steaming rack and water in a large pot. It is best if the water surface reaches the steaming rack. Too much will overflow into the bowl.
7
After the water boils, put the wrapped glutinous rice chicken on a plate and put it on the steaming rack. When I wrapped it before, I was afraid that it would not be wrapped properly, so I tied it with cotton thread.
8
Cover the lid and steam for about two hours over high heat. I wrapped it twice as fast as the ones sold in Guangzhou teahouses, and the steaming time was relatively long.
9
Look, it's produced.
10
First, I smelled the fragrance of lotus leaves. The chicken I bought was very small, so I had to put it in as a chicken leg.