glutinous rice chicken chop
By LornaFlatley
Ingredients: chicken essence
Recipe Recommendations
- chicken 210 grams
- glutinous rice 110 grams
- cooking wine a spoonful
- salt 2 teaspoons
- black pepper 1 teaspoon
- soy sauce 1 scoop
- chicken essence 1 teaspoon
- lotus leaf 2 bunk
- sugar little bit
- ginger appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for glutinous rice chicken chop
1
Lotus leaves were bought dry goods, and there were holes in many places. I soaked 2 sheets to prevent them from leaking out and soaked them for 10 hours.
2
When slicing the chicken, scrape some chicken oil from under the skin. When the meat is put in the lotus leaf, put the chicken oil in the pan and boil it over low heat. Pour the chicken oil into the chicken and stir it evenly with the rice. It is very delicious. Appropriate amount of shredded ginger.
3
Slice off the chicken's wings, head and breast, and cut the upper body into small pieces, about 210 grams. Add seasoning and marinate for 10 hours.
4
Before steaming, put the meat and rice together, pour in the cooked chicken oil, and stir well.
5
Use a pressure cooker and put a steaming rack under it. If there is no small drawer, I use the drawer on the electric rice cooker to steam steamed buns. After the fire broke out, it turned to low heat and steamed for 45 minutes.
6
It's out of the pan. The chicken and rice are delicious and have a strong lotus leaf flavor...