Ingredients
How to make Cantonese-style glutinous rice chicken
1. Boil the dried lotus leaves in hot water for two to three minutes until soft, remove and set aside
2.Soak the mushrooms in hot water of about 80 degrees for 30 minutes
3. Cut the chicken into pieces, pick out the meat with more bones, and only the meat with more meat
4.Add salt, soy sauce, corn starch, and cooking wine to marinate to taste
5. Boil chestnuts in water for 3 minutes to facilitate peeling
6.Peel off the skin of the chestnuts and break them into half with your hands
7. Sausage pair Half-diced
8. Cut the mushrooms into thin slices
9.Installed for later use
10.Put oil in the pan and stir-fry the chicken for three to four minutes
11.Then add the sausage, chestnuts, and shiitake mushrooms to the pan and stir-fry for 3-4 minutes to dry out the water
12. Two kilograms of glutinous rice are boiled together.My pot can only cook two kilograms of rice
13.After all the ingredients are cooked, prepare the package
14.Take a piece of lotus Leaves, spread flat on the tray, spread a layer of glutinous rice on the lotus leaves, and then put other ingredients in it
15.After the ingredients are placed, spread a little glutinous rice on top, and then wrap it up
16.All wrapped up
17.Put it in the steamer Steam for 30 minutes so that the fragrance of the lotus leaves can be fully evaporated
18.After 30 minutes, After the fragrant glutinous rice chicken is steamed, the lotus leaves will become softer.
19.Fragrant glutinous rice chicken
20.Finished product picture
Tips
The glutinous rice must be cooked, not too rotten or raw.It is recommended to cook chestnuts for about 10-15 minutes, which makes them softer.I didn’t cook them for enough time, so they were a little hard.When steaming the glutinous rice chicken, keep the heat on medium.
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