How to Make Glutinous Rice Chicken

Glutinous rice Chicken preparation:
1 Rinse the glutinous rice and dried shrimp, soak them for more than 2 hours,Dried shrimps soak the winter mushrooms and slice them, set aside,Loquat leaves rinse the loquat leaves, blanch them in boiling water, then cool and clean them for later use,2 Fresh shrimp Rinse, blanch in boiling water, then rinse with cold water and wash clean for use.
season with salt, pepper powder, cooking wine, and starch, stir-fry briefly, set aside,Chicken legs cut into pieces, add salt, cooking wine, soy sauce, and starch, marinate for over 30 minutes,Ginger slices stir-fry the ginger slices in a wok with a little plant oil, then add the marinated chicken pieces and stir-fry briefly, set aside,
3Dried shrimp rice and winter mushroom strips are stir-fried until fragrant, put the soaked glutinous rice and water into a pan,Soy sauce continue to stir-fry until there is no moisture left in the glutinous rice, then add the winter mushroom strips and dried shrimps, mix well, add oyster sauce and stir,4 Place blanched loquat leaves in a small box, layer with a thin layer of glutinous rice, then put chicken pieces, shrimp, and salted egg pieces, cover with another layer of glutinous rice, wrap it up with the loquat leaf Steaming
place in a steamer, cook on low to medium heat until fully cooked,Cooking tips: 1 For glutinous rice in making glutinous rice chicken, soak the glutinous rice first, for more than 2 hours to let it absorb adequate water,
2 To make the glutinous rice chicken tastier, you can stir-fry the soaked glutinous rice briefly; fried glutinous rice is easier to cook and more delicious;
3 Adding appropriate dried shrimps makes the glutinous rice chicken more flavorful!With fresh shrimp and dried shrimps, this glutinous rice chicken is super amazing, 4 The first choice for making glutinous rice chicken is fresh loquat leaves; however, fresh loquat leaves are available only a few days in a year, so you can use dry loquat leaves which have the scent of loquat leaf.
Naturally, using dry loquat leaves requires soaking them beforehand,
5 The glutinous rice for making glutinous rice chicken must be completely cooked; wrap it with loquat leaf and steam over low to medium heat until the aroma of the loquat leaf fully penetrates into the glutinous rice.When the glutinous rice chicken is fully steamed, the fragrance will burst upon opening the loquat leaf, with a fresh taste spreading everywhere, the glutinous rice smooth and delicious, The flavor of the chicken meat has completely permeated through the glutinous rice, the loquat leaf's scent lingers long, this glutinous rice chicken is sure to be well-received.
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4. Fresh lotus leaves are ideal for making glutinous rice chicken, but they can only be bought for a few days each year; using dried lotus leaves also retains the fragrance of the lotus leaf. Of course, dried lotus leaves should first be soaked in water.
5. The glutinous rice for glutinous rice chicken must be fully cooked. Wrap the glutinous rice in lotus leaves and steam on medium heat until the lotus leaf flavor is thoroughly infused into the glutinous rice. When the glutinous rice chicken is fully steamed, open the lotus leaf to reveal a fragrant aroma, rich flavors spreading everywhere, with smooth and tender glutinous rice.Chicken The flavors are completely absorbed by the glutinous rice, with lingering fragrance from the lotus leaves, making it an absolutely delightful glutinous rice chicken.
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