Lotus-flavored Chicken Wings and Sticky Rice
1.
Wash the chicken wings, use a knife to cut the edges on both sides of the chicken wings, add a little ginger cooking wine 2 tablespoons light soy sauce 15 ml soy sauce 15 ml pepper powder 1 teaspoon sugar and half a tablespoon salt. Add the chopped green onions and marinate for a while, then put it in a frying pan and fry it on a low heat to let the chicken wing skin spit oil (you can skip this step if you don’t mind)
2.
Wash the mushrooms one night in advance and add a small amount of water to soak. The next morning, take out the mushrooms, clean them again, cut into small pieces, and keep the mushrooms in water, about 40 ml.
3.
The glutinous rice was washed and soaked in water one night in advance. The next morning, remove the dry water, pour it in the mushroom water and soak it for a while, then clear the mushroom water, then pour a little light soy sauce, soy sauce and Maggi fresh chicken Mix the flour and let the glutinous rice eat the seasoning
4.
The dried lotus leaves are soaked the night before, and the next morning, they are already soft
5.
Mix the glutinous rice, chicken wings, and shiitake mushrooms into the lotus leaves, tie them tightly with string, and put them in the steamer of the rice cooker
6.
Add enough water to the inner pot of the iron kettle rice cooker, put on the steamer, select the "steam" function, set the time to "45 minutes", press the "start" button, and the reminder sounds when the time is up
7.
8.
Tips:
Whether it is glutinous rice or chicken wings, the amount of light soy sauce and soy sauce used is only an approximate amount, especially the amount of glutinous rice that is just mixed well.
