glutinous rice chicken

When lotus leaf glutinous rice and rice dumplings are popular, this famous Wuhan snack is always easy to forget.
It is also cooking wine, soy sauce and fragrant meat mixed with glutinous rice. Now that you say it, everyone can imagine the taste of this glutinous rice chicken.
What's more, it is fried with noodles, which is crispy on the outside and soft on the inside, and has many flavors.
It's just that if it's a time to lose weight, this practice may not be appropriate

Why is it called "glutinous rice chicken"? I don't know...
In fact, it has nothing to do with "chickens".
This kind of glutinous rice chicken is not for chicken, but mostly beef and pork are used. The appearance has nothing to do with it.
Wuhan people call it this from generation to generation, which is its formal name.

Seventeen years of Wuhan, my Greater Wuhan.
The time to go back has been set, and there are still two months left. I am waiting for me to go back to eat grandma's food and comb my grandfather's hair; eat snacks and restaurants in Wuhan; stroll along the river beach; climb the Yellow River Tower to see the Yangtze River and the Bridge; Guiyuan Temple count arhats and worship Buddha; stick to the trees and stars to chat; pull xshuxshu guests; go back to July 1st and No. 2 Middle School, and even visit Changchun Street Primary School...
In all my childhood and youth, the greatest passion was there.
Returning to Wuhan means returning to that memory.
Countdown two months.

Recipe Recommendations

glutinous rice 200 g
fragrant dried 2 blocks
mushrooms several
fungus several
onion 1 piece
Jiang 1 tablet
garlic 1 clove
lard appropriate amount
cooking wine 30 ml
soy sauce 2 tablespoons
soy sauce 4 tablespoons
salt appropriate amount
flour 40 g
water 60 g

salty and fresh
fried
an hour
ordinary

Steps for glutinous rice chicken

The beef is stewed in advance. Soak glutinous rice all morning. Soak mushrooms and fungus in advance.

Dried fragrant meat, mushrooms, fungus, stewed beef diced. Too small to eat, too big to pinch in a while. Cut the green onions into circles, and shred the ginger and garlic.

Heat the lard in the pan. There are more than usual cooking. Stir fry the shallot, ginger and garlic until fragrant.

Add diced pork, shiitake mushrooms, fungus and diced fragrant in portions. Stir it up.

Spray cooking wine. After the wine smells out, pour in the light soy sauce and dark soy sauce. Old smoke gives more. Anyone who has eaten glutinous rice chicken knows how dark it is. Season with salt and pepper. Give me more pepper, too.

Pour in the brine and water for soaking mushrooms, basically pass through all ingredients, bring to a boil, and cook for a while.

Pour the soaked glutinous rice water into the rice cooker. Add the filling cooked in step 6, pour the soup and water into the rice cooker, and stir well. Then ordinary braised rice function.

After the rice is simmered, add green onions and stir well. Let it cool down a little.

Flour and water, add a small amount of salt and stir well. I like to eat fried dough. You can give me more flour here. The dough will be thicker. If I like to eat thin dough, I will give it according to my proportion and amount. It is enough to give 4 glutinous rice chicken noodles.

Dip your hands in water and pinch the steamed glutinous rice into a round or oval shape. Size is basically the maximum that can be squeezed with one hand.

Put the kneaded rice balls and fried noodles in the pan. I just gave me more oil today and fried it. So the shape is not as beautiful as the fried one. Because everything except the flour is already cooked, you only need to fry it until the surface is golden and the dough is firm and crisp, so you can go out of the pan.

After taking out of the pan, dry the excess oil on a kitchen paper towel. You can sprinkle with some more pepper. Be sure to eat it while it is hot.