Hong Kong-style Refreshment "glutinous Rice Chicken"
1.
Prepare glutinous rice.
2.
Prepare sausages, shiitake mushrooms and sea rice.
3.
Prepare the lotus leaves. Since the lotus leaves are dried in the sun, put them in a boiling pot and boil them softly and then clean them!
4.
Stir the sea rice with hot oil in a wok. Then add shiitake mushrooms and sausages and fry them together.
5.
Finally, add the chives, stir-fry and mix evenly, and put them on the prepared plate.
6.
Put the fried stuffing and chestnut kernels in the plate.
7.
Rinse the glutinous rice with clean water, soak it in water for three hours, then mix the salt evenly and steam the glutinous rice (actually, I cooked it in a microwave oven)
8.
Prepare a small bowl of cooking oil and a glue brush.
9.
Take a lotus leaf and apply a layer of oil on it.
10.
Use a spoon to scoop a spoonful of glutinous rice and place it on the lotus leaf.
11.
Put an appropriate amount of fillings on the glutinous rice.
12.
Place another spoonful of glutinous rice on top of the filling.
13.
Use lotus leaves to compress the glutinous rice, then wrap it in a steamer and steam for ten minutes, then turn off the heat.
14.
Put the wrapped glutinous rice chicken in a steamer and steam for another ten minutes to turn off the heat to allow the glutinous rice to absorb the fragrance of the lotus leaves.
15.
The steamed "glutinous rice chicken" glutinous rice has a faint fragrance of lotus leaves, the sausage in the filling exudes a rich sweet fragrance, and the powdered chestnut is sweet and soft. Um, the delicious snacks should be tasted by yourself.
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