How to Make Glutinous Rice Chicken

Repetitive use of Chinese and Western medicines weakened the virus. At the same time, it damaged your delicate stomach. Vegetarian Rice noodles,rice porridge,plain rice. Every mealtime, you would cry, "I don't want to eat."When Heshang crossed over the steamer,steamed, filling the living room with aroma, you eagerly ran over."Mom, I'm hungry. I want to eat."You knew it was made from rice, but you enjoyed eating it so much. Just by changing the method of preparation, it became a fragrant glutinous rice chicken.. Just by changing the way, you were satisfied with such simple food.

Ingredients: Introduction

Main ingredients: Glutinous Rice (600g)rice(150g)  dried,mushrooms (12 pieces) Cantonese-style sausages (2 pieces) Water chestnuts (200g) Fat Char Siu (100g)chicken wings (6 pieces) onion (half a piece)lotus leaves (3 large pieces) water (as needed)Slice the onions. soy sauce (as needed)salt (as needed) cornstarch (as needed)white sugar (as needed) Rice-stuffed lotus leaf--Preparing your stomach with a different approach:1. Rinse glutinous rice and regular rice. Add an appropriate amount of white sugar.

Clean the mushrooms, boil them for 10 minutes, then take out the mushroom water.

2. Add an appropriate amount of water to the mushroom water, bringing it up to 950 grams, and add 5 grams of salt. Stir until the salt dissolves.

2.Prepare the mushrooms. 3. Pour the mixture into the rice,

and start the cooking process in the electric rice cooker.

4. After the rice is cooked, mix a little soy sauce and stir well to color it. Set aside.Stew, 5. Cut all ingredients except for the lotus leaves.

6. Heat oil in a pan, add sausages, fry for 3 minutes, then set aside.

7. Add char siu, fry for 3 minutes, then set aside.

8. Add chicken wings, onion, and mushrooms, stir-fry until fragrant, then add an appropriate amount of soy sauce, salt, and sugar, cover, and cook until done.

9. Mix in a cornstarch slurry to thicken the sauce, boil again, then set aside.

10. Add the fried sausages, char siu, water chestnuts, stir-fry well.wings add the sliced onions and mushrooms, stir-fry until fragrant, then add an appropriate amount of light soy sauce, salt, and white sugar, cover and cook until done.

11. Soak and gently clean the lotus leaves with warm water for 30 minutes, then cut each leaf into four smaller pieces.

12. Place a spoon of rice in the corner near the leaf's pointed end and flatten slightly.

13. Add filling on top of the rice, using small portions of each ingredient.

14. Cover with another spoon of rice, press gently.

15. Fold the pointed end of the lotus leaf upwards,

and then fold the upper part of the leaf down, rolling it tightly to make the ball firm.

16. Fold both sides of the lotus leaf towards the center and roll firmly again, turning over so that the seam is at the bottom.

17. Steam in a steamer for 20 minutes, then wait 10 minutes before opening the lid to let the rice balls absorb more of the lotus leaf aroma.Tip: TIP 1: You can use all glutinous rice, but it will be very sticky and slightly bitter.

TIP 2: Choose your fillings according to taste.

TIP 3: The flavoring should be salty enough so that it pairs well with the rice balls.

TIP 4: Using mushroom water and salt when cooking the rice will make the dish more fragrant and slightly salty, reducing the bitterness of the glutinous rice.

TIP 5: You can steam glutinous rice and regular rice together. This will result in drier grains with a clearer texture but takes longer.