[flying Birds and Beasts] The Nostalgia Between Lips and Teeth——zongxiang Glutinous Rice Chicken

Name: [flying Birds and Beasts] The Nostalgia Between Lips and Teeth——zongxiang Glutinous Rice Chicken
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice; Some Boneless chicken; Some chopped green onion; Some Minced garlic; Some Zongye; Some Vegetable oil; Some Soy sauce; Some Oyster sauce; Some pepper powder; Some Ginger powder; Some salt; Some Chicken Essence

by Zhang Dong Yumo

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Haha, I'm bringing zongzi to everyone again. This time they are filled with chicken stuffing. I see some people have made lotus-flavored glutinous rice chicken and bamboo-flavored glutinous rice chicken. Today I will make a zongzi-flavored glutinous rice chicken. I want to have a lot more. The sticky glutinous rice grains are wrapped in the marinated chicken. That is the greatest enjoyment between the lips and the teeth. It is strange if you don't stay behind. Let's eat it, dears. "

[flying Birds and Beasts] The Nostalgia Between Lips and Teeth——zongxiang Glutinous Rice Chicken

1. Soak the zong leaves and straw ropes for 12 hours, then boil them in boiling water, in order to eliminate bacterial dust.

[flying Birds and Beasts] The Nostalgia Between Lips and Teeth——zongxiang Glutinous Rice Chicken recipe

2. Wash the glutinous rice and soak for 12 hours, changing the water several times in between.

3. A piece of boneless chicken.

4. Cut the chicken into one-centimeter cubes.

5. Mix the diced chicken with a spoonful of vegetable oil, a spoonful of light soy sauce, two drops of dark soy sauce, half a spoonful of oyster sauce, appropriate amount of pepper powder, ginger powder, salt, chicken essence, green onion, and minced garlic. Stir well and marinate for two hours.

6. Mix the soaked glutinous rice with the marinated chicken.

7. Take a zong leaf and fold it into a funnel shape.

8. Add fillings and compact.

9. The leaves on both sides pressed toward the middle.

10. Then press back the long leaves on top.

11. Fold the pressed leaf to one side.

12. Zongzi wrapped in a triangle.

13. After everything is wrapped, boil in the pot for an hour, then put on the steamer, and steam for another 20 minutes.

14. The cooked zongzi can be eaten hot, cold, fried, or frozen and eaten when you want to eat it.

Tips:
Note: 1. After my method is cooked, it is steamed again in order to make the glutinous rice more sticky.

2. Adding vegetable oil is to make the rice dumplings more fragrant, and also to prevent the rice dumplings from sticking to the rice dumpling leaves.