Health benefits
Glutinous rice: nourishes the stomach
Lotus leaf: relieves summer heat, clears away heat, and stops bleeding
Cooking wine: activates blood circulation and removes blood stasis
Ingredients
Apricot Chicken ( 800g ) | Glutinous rice ( 300g ) |
| Cooking oil ( appropriate amount ) | Water ( Appropriate amount ) |
Salt ( Appropriate amount ) | Soaked Shiitake Mushrooms ( 100g ) |
Lotus leaf (appropriate amount) | Material A: ( ) |
Oyster sauce ( appropriate amount ) | Light soy sauce ( appropriate amount ) |
Cooking wine ( appropriate amount ) | White pepper ( a little ) |
White sugar ( a little ) | Salt ( A little ) |
Sesame oil ( Appropriate amount ) |
How to make Cantonese-style glutinous rice chicken (traditional recipe)
1.Wash the glutinous rice and put it aside Add appropriate amount of water and oil
2.An appropriate amount of salt, mix well and cook the rice Function to cook
3. Wash and soak the mushrooms and squeeze out the water.Cut into small pieces (one mushroom cut into 3 small pieces)
4. Load Soak the leaves in rice water until soft
5.Put it into boiling water and cook for 2- Just 3 minutes
6. Remove, wash, drain and set aside.
7.Wash and cut the chicken into pieces
8.Add seasoning A and mix evenly (the seasoning is slightly heavier)
10.Heat the pan with oil
11.Add in the marinated chicken and stir-fry until fragrant
12.Then add the mushrooms and stir-fry until cooked
13. Let the glutinous rice and fillings cool slightly, take a lotus leaf, put in an appropriate amount of glutinous rice, add fried chicken and mushrooms, as shown in the picture
15.Wrap into a square as shown below
16. After everything is wrapped, boil water in a pot and put it into a steamer to steam over high heat for 30 minutes (the water must be added all at once)
17.The steamed glutinous rice chicken is full of flavor and can be eaten after cooling
18.Very delicious
19.Finished picture, I am the taste of Tang Bao’s family!
9.Marinate for 40 minutes
14.Put another thin layer of glutinous rice
Tips
1.When cooking glutinous rice, you must control the salt and oil well.Too little salt will make it bland and tasteless, and too much salt will affect the taste.
2.The seasoning of chicken is slightly stronger than when fried chicken, and it should not be fried too dry.
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