Lotus-flavored eight-treasure glutinous rice chicken

Overview

My daughter likes to eat food made from glutinous rice. She has wanted to make glutinous rice chicken for a long time. She finally bought lotus leaves and started making it right away. The eight-treasure filling is rich in ingredients, fragrant, soft and glutinous, and delicious.

Tags

• hot dishes
• cantonese cuisine
• old man
• dinner with friends
• summer recipes
• autumn recipes
• lunch
• chestnut
• cooking wine
• dried shiitake mushrooms
• glutinous rice
• ham sausage
• light soy sauce
• old soy sauce
• oyster sauce
• peas
• shrimp
• three yellow chicken
• winter bamboo shoots
• carrot
• lotus leaf
• lotus seeds
• salt

Ingredients

Steps

1. 1 Cut the chicken into small pieces, wash it, add cooking wine, ginger slices, salt, dark soy sauce, light soy sauce, and oyster sauce and marinate overnight or for more than 2 hours

   

2. 2 Soak glutinous rice overnight, wash and drain

   

3. 3 Cut the rest of the ingredients into cubes, soak the mushrooms and dried shrimps in advance, and blanch the bamboo shoots and peas in boiling water

   

4. 4 Put all the glutinous rice and ingredients into the marinated chicken pieces, mix well, and marinate for another 1 hour

   

5. 5 Boil the lotus leaves in boiling water for a while, take them out, and cut each leaf into 4 parts

   

6. 6 Put the glutinous rice chicken ingredients in the middle

   

7. 7 Wrapped

   

8. 8 Place in a steamer, bring to a boil over high heat and then steam over medium heat for about 50 minutes