【Qisetian】Super glutinous rice chicken

Overview

I originally wanted to make lotus-flavored glutinous rice chicken, but I searched a few markets, but couldn't find dried lotus leaves, so I had no choice but to use tin foil instead. Unexpectedly, the effect was also good. ps: The glutinous rice is soaked, mixed with mushrooms, red dates and ham, then boiled and then steamed. The glutinous rice absorbs the flavor of the auxiliary ingredients and becomes more fragrant and glutinous. My mouth is watering now thinking about it

Tags

• hot dishes
• cantonese cuisine
• chicken
• cooking wine
• dried shiitake mushrooms
• ham
• light soy sauce
• red dates
• thai fragrant glutinous rice
• salt

Ingredients

Steps

1. 1 Wash the chicken and cut it into pieces, add a little salt, cooking wine, and light soy sauce, mix well with your hands, put it in the refrigerator, and refrigerate it for 2 hours. Spare.

   

2. 2 Wash the glutinous rice and soak it in water for 2 hours. Wash the red dates, mushrooms and ham and soak them in water for 30 minutes respectively. (I forgot to take a photo of the glutinous rice soaked in water)

   

3. 3 Remove the water from the glutinous rice after soaking. Soak the mushrooms and then dice them, soak the red dates, remove the core and dice them, and soak the ham and dice them. Put the diced mushrooms, red dates and ham into the glutinous rice, add a little salt, light soy sauce and a spoonful of lard, and mix well to form a filling. Add water and cook until half cooked (about 25 minutes)

   

4. 4 Take out the refrigerated chicken, take out the tin foil, first put a layer of stuffing, then a layer of chicken until it's all gone.

   

5. 5 Wrap the tin foil, put it in the steamer, and steam for 35 minutes.