1. Wash the glutinous rice and soak in water for three hours
2. Boneless and diced chicken thighs, add appropriate amount of cornstarch, light soy sauce, ginger, cooking wine, five-spice powder, salt, chicken essence, oil, marinate for half an hour
3. Wash the raw salted eggs to remove the yellow mud and set aside
4. Diced fragrant ru, corn and carrots for later use
5. Pour the soaked glutinous rice into the water, add the ingredients from the second and fourth steps, mix well, add some chili powder if it's spicy
6. Wash the salted eggs gently knock a small hole to pour out the egg whites, leaving only the yolk
7. Put the glutinous rice mixed in step 5 into the knocked salted egg. Be sure to install it lightly. Don't break the shell with too much force. Don't fill it up too much. Then lay the mouth up and put it in the steamer. Steam for forty to fifty minutes under cold water
8. It's ready to be eaten when it's cooked and peeled
Tips:Knock the eggs and fill the ingredients lightly, don't fill them up too much, don't filter the water too dry, leave a little bit to make it easy to cook, and put more water in the steamer.
