Hong Kong Style Refreshment Glutinous Rice Chicken

Hong Kong Style Refreshment Glutinous Rice Chicken

1. Soak long glutinous rice in water for 4 hours. The glutinous rice will expand after being soaked in water, so make sure to reserve space in the pot.

2. Put the lotus seeds and barley rice in a steamer, and add a little honey to the bowl.

3. Put the soaked long glutinous rice into the first layer of the steamer.

4. After the water is boiled, steam on medium-high heat for 30 minutes.

5. Put a little bit of chicken oil to run the pan (because it is a non-stick pan, so you put less oil, it's not that you need to put a little more in the non-stick pan to avoid sticking to the bottom of the pan. Run the pan is to let the oil flow through every part of the pan)

6. Put the chicken thighs in the pan, with the skin down, and fry them on a low fire. (The chicken thigh meat is juicy and tender, the most suitable, the chicken skin can be cooked with chicken fat, and the chicken thigh can be fried until golden brown without adding any oil)

7. Add the mushrooms. There is chicken fat in the pot at this time, so there is no need to add oil.

8. Add a little water to the pot.

9. Stir fry and cook until the water boils.

10. Add oyster sauce and mix well.

11. Stir-fry until evenly colored and collect the juice.

12. After the juice is completely collected, it can be picked up for later use.

13. Take out the steamed long glutinous rice and scatter it with a spoon to release water vapor, but don't wait until it cools. The speed must be fast. The temperature of the long glutinous rice must be maintained.

14. Prepare a small bowl of cold water, add an appropriate amount of salt, don't put too much salt, because you also need to put soy sauce.

15. Add the right amount of sugar, and the amount of sugar should be a little more. It is the source of the overall saltiness, soy sauce + oyster sauce + salt one-third. (This is the key point. If there is too little sugar, glutinous rice will be salty to bitter. It has nothing to do with how much salt you put in or how much soy sauce, because glutinous rice likes sweet but not salty)

16. Add pepper and soy sauce.

17. Add oyster sauce and stir well.

18. Pour the stirred bowl of sauce into the glutinous rice, the whole speed should be fast, the long glutinous rice must keep the temperature, while pouring in, while mixing well, let the sauce and glutinous rice fully combine, so the slow action can be used before Prepare the sauce when you take out the glutinous rice.

19. Add lard and mix well.

20. Because the glutinous rice is hot, the lard will melt on its own when stirring, so that the glutinous rice grains will disperse. This is very important. The glutinous rice must be dispersed.

21. Take out the steamed barley rice.

22. Stir in glutinous rice.

23. Mix the barley rice and glutinous rice well.

24. Scald the washed lotus leaves with boiling water, take them out, lay them flat, and fold them in half.

25. The rough side is up.

26. Lay the mixed glutinous rice flat on the lotus leaf, and press down a groove in the middle of the glutinous rice.

27. The lotus seeds are taken out of the steamer.

28. Put chicken and lotus seeds on top of glutinous rice.

29. Put one shiitake mushroom, one shiitake mushroom for each is enough. It looks beautiful and delicious.

30. Scoop an appropriate amount of glutinous rice to cover the filling.

31. Fold the left to the right.

32. Fold the right to the left.

33. The lotus leaf rolls forward.

34. Put the package in the steamer. The steamer must be hot. Put the steamer on the steamer for 20 minutes after boiling the water.

35. It can be eaten when it is steamed and taken out of the basket.

Tips:

1 There are round glutinous rice and long glutinous rice. Thai long glutinous rice tastes the best. If not, use normal long glutinous rice.

2 The lotus seeds and barley rice are steamed with honey (honey) and then packaged, the taste will be good.

3 Do not dice the shiitake mushrooms, because the whole shiitake mushrooms will absorb enough sauce and the sauce will flow out and penetrate into the glutinous rice during steaming.

4 After washing the lotus leaves, soak them in cold water. When you want to use them, you only need to scald them with boiling water. Do not use boiling water to soak them.

5 Be sure to use coarse bread.

6 Don't be greedy to put too many fillings, so that too much gravy and sauce will flow out of the lotus leaves.