Lotus-flavored glutinous rice chicken
Overview
This summer, relatives gave me many fresh lotus leaves, which are rare things in the city! As if I had found a treasure, I carefully cleaned them one by one, cut half of them into pieces, dried them in the sun, and kept them for making tea. It is said that they can reduce fat and lose weight; the other half was hung on the balcony to dry and kept for cooking. Using lotus leaves to prepare dishes not only complies with the season, but also brings the steamed dishes to the table together with the steamer. In front of the guests, like lifting the veil of a girl, the lotus leaves wrapping the ingredients are gradually unveiled, and then cut along the edge of the steamer, slowly revealing the true appearance of the dishes. Watching the guests' eyes change from curiosity to surprise, there is an indescribable sense of accomplishment! In addition to the visual effect of adding lotus leaves to the dish, when you taste it, you can also taste a faint fragrance through other ingredients. It is really an extremely elegant dish!
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Ingredients
Steps
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Wash the chicken and cut it into small pieces, marinate with minced ginger, garlic, dark soy sauce, light soy sauce, oyster sauce, cooking wine, salt and sugar for 2 hours
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Soak the glutinous rice in water for 5-8 hours, then mix the marinated chicken pieces and glutinous rice evenly;
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Spread the washed lotus leaves in the steamer, add the mixed pork ribs and glutinous rice to wrap them up, and put them into the steamer;
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Heat over high heat for 50 minutes. After taking it out of the pot, cut the lotus leaves along the edge of the steamer and garnish with chopped green onion and chopped green and red pepper.
