How to Make Glutinous Rice Chicken?

Glutinous rice Chicken is a part of Guangdong dim sum.It consists of two types, one fried and the other wrapped in lotus leaves and steamed. Generally, the fried version has almost disappeared from tea houses, while the steamed version often turns out subpar, filled with just some glutinous rice, a few shiitake mushrooms, and some chicken bones.Heartbreaking! We have been making our own version of pan-fried glutinous rice wrapped in chicken for years. Every time I see the oil heating up, my dad and I immediately ask for fried glutinous rice.In elementary school, I could eat six at once (not in one sitting). Recently, due to his stomach issues, he can only eat a couple of pieces if I strongly request it when I'm home. This makes him very upset as he feels like he's being mistreated by my mom.Lately, I've been trying to make egg cake and steamed bun but ended up failing. My mom warns me that truly carrying on her skills counts as a talent. Today, after some trial and error, the taste and appearance are already quite good. It seems my only role is to preserve these traditions and not innovate them any further; I am now hugging a ball of dough wrapped in an electric blanket. Without further ado, let's get into it.Ingredients: Slightly firm glutinous rice 500 grams, minced meat 200 grams, garlic 200 grams, dried shrimp 50 grams, a little soy sauce, some all-purpose flour for frying, a little five-spice powder, salt, oil 500 ml (use about 20 ml).For the glutinous rice:Steam it slightly hard to ensure good texture when fried. Finely chop the garlic and marinate the meat with starch and soy sauce for ten minutes.Heat a pan, add some oil, stir-fry the garlic until fragrant. Add the minced meat and cook until 80% done; then add the dried shrimp—its freshness comes from this shrimp. Mix in the glutinous rice. It's crucial not to cut but mix it well. Season with salt and five-spice powder, taste test and adjust if necessary, slightly salty is better.
Wet your hands and form into small balls of rice mixture.
Prepare the batter—details on the package, add a little salt and water; then stir in some oil.Heat up the wok, coat the rice balls with a thin layer of batter before frying over medium heat. A slightly crispier texture is preferred for better taste. 500 grams, ground meat 200 grams, garlic 200 grams, shrimp powder 50 grams,soy sauce in a little amount a little all-purpose flour for frying, a little five-spice powder, a little salt, 500 ml oil, using about 20 ml
Steps:
sticky rice: steam until slightly hard to achieve good texture when fried
garlic sprout cut into, mix ground meat with starch and soy sauce, a little oil for marination for 10 minutes.
heat the pan, add a little oil, stir-fry garlic sprouts until fragrant.
add ground meat, stir-fry until about 80% cooked, then add a handful of shrimp powder - the freshness depends on this.
add sticky rice, mix all ingredients thoroughly — very important, do not chop with cutting motions as it will crush the glutinous rice and ruin its texture.then season with salt and five-spice powder, taste test and adjust to be slightly salty.
using wet hands, shape mixed materials into rice balls rice ball form them into rice ball shapes.
prepare the batter for frying — as per instructions on the package, mix all with a little salt and water, add some oil after mixing.
heat the oil in a pan, coat rice balls lightly with batter and fry.
use medium heat; personally, I find it better when they are slightly burnt.