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.
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.
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.
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.
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.
Hong Kong-style snack glutinous rice chicken
Recipe Recommendations
- Changglutinous rice appropriate amount
- lotus seed appropriate amount
- Coix seed appropriate amount
- chicken leg meat appropriate amount
- mushrooms appropriate amount
- lotus leaf appropriate amount
- water appropriate amount
- salt appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- soy appropriate amount
- oyster sauce appropriate amount
- lard appropriate amount
Steps for Hong Kong-style snack glutinous rice chicken
1
Soak the long glutinous rice in water for 4 hours. Glutinous rice will expand after being soaked in water, so be sure to reserve space in the pan.
2
Put the lotus seeds and coix seed rice into a steamer, and add a little honey to the bowl.
3
Put the soaked long glutinous rice into the first layer of a steamer.
4
After boiling the water, steam for 30 minutes over medium high heat.
5
Put a little chicken oil to moisten the pan (because it is non-stick to the pan, the oil is relatively small. It is not that you should put more in the non-stick to avoid sticking to the bottom of the pan. moisten the pan is to let oil flow through every part of the pan)
6
Put the chicken leg meat in the pan, chicken skin side down, and fry it brown over low heat. (The chicken leg meat gravy is tender and is the most suitable. You can make your own chicken oil with the skin side down. You can fry the chicken leg meat until golden brown without adding any oil)
7
Add the mushrooms. There is chicken oil in the pan, so no need to add oil.
8
Add some water to the pan.
9
Stir fry and cook until the water boils.
10
Add oyster sauce and mix well.
11
Stir fry continuously until evenly colored, and collect the juice.
12
After completely collecting the juice, pick it up for later use.
13
Take out the cooked long glutinous rice and disperse it with a spoon to release water vapor, but don't wait until it cools. It must be fast. The temperature of the long glutinous rice must be maintained.
14
Prepare half a bowl of cold water, add appropriate amount of salt, not too much salt, because soy sauce is also needed.
15
Add appropriate amount of sugar. Add a little more sugar. It is the source of the overall salty taste, one-third of soy sauce + oyster sauce + salt. (This is the key. If there is too little sugar, the glutinous rice will definitely be salty and bitter. It has nothing to do with how much salt you put in or how much soy sauce, because glutinous rice prefers sweet rather than salty)
16
Add pepper and soy sauce.
17
Add oyster sauce and stir well.
18
Pour the stirred bowl of seasoning into the glutinous rice. The whole speed must be fast. Keep the long glutinous rice warm. Pour in and mix well to fully combine the seasoning with the glutinous rice, so if you move slowly, prepare the seasoning before taking out the glutinous rice.
19
Add lard and mix well.
20
Because the glutinous rice is hot, when stirring, the lard will melt itself, allowing the grains of the glutinous rice to disperse. This is very important. The glutinous rice must be dispersed one by one.
21
Remove the steamed coix seed rice.
22
Stir in glutinous rice.
23
Mix coix seed rice and glutinous rice well.
24
Blanch the washed lotus leaf with boiling water, take it out, place it flat, and fold it in half.
25
Rough side up.
26
Lay the mixed glutinous rice on the lotus leaf, and press a groove downward in the middle of the glutinous rice.
27
Remove the lotus seeds from the steamer.
28
Put chicken and lotus seeds on top of glutinous rice.
29
Add one mushroom, one mushroom for each. It looks beautiful and delicious.
30
Spoon appropriate amount of glutinous rice to cover the filling.
31
Fold left to right.
32
Fold right to left.
33
The lotus leaf rolls forward.
34
Put the wrapped pieces into the steamer. The steamer should be hot. Bring the water to a boil before putting the steamer on and steaming for 20 minutes.
35
After steaming and taking it out of the cage, you can eat it.Hong Kong-style snack glutinous rice chicken Make Tips
1 glutinous rice has round glutinous rice and long glutinous rice. Thai long glutinous rice tastes best. If it doesn't work, use ordinary long glutinous rice. 2 Steam lotus seeds and coix seed rice with honey (honey) and wrap them to taste better. 3 You cannot dice the mushrooms, because the whole mushroom will absorb enough sauce. When steaming, the sauce will flow out and penetrate into the glutinous rice. 4 After washing the lotus leaves, soak them in cold water. When using them, you only need to perch them with boiling water. Do not soak them in boiling water. 5 Be sure to use rough bread. 6 Don't be greedy to put too much fillings to avoid too much gravy and sauce flowing out of the lotus leaf.