Lotus Glutinous Rice Chicken

Name: Lotus Glutinous Rice Chicken
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Chicks; 300g Glutinous rice; 30g Dried shiitake mushrooms; 100g bacon; 3 pcs Salted egg yolk; Some oil; Some Huadiao Wine; Some Soy sauce; a little Oyster sauce; piece ginger; A paragraph Green onions

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

The lotus-flavored glutinous rice chicken is a very famous dish, but the general practice is to use chicken thighs, but the Chinese New Year pays attention to the whole fish and the chicken. The leaf thinks that the Chinese New Year is coming soon. The fourth course of this Chinese New Year series of dishes must be a whole chicken. , I was thinking of roasting a lotus-flavored glutinous rice chicken, but this Chinese New Year pays attention to good luck, the name is not good, Ye Zi came to create a leaf version of lotus-flavored sticky rice chicken.
Considering how easy it is to cook the whole chicken, the broiler I chose was weighed, 800 grams, and it was very easy to make, better than I thought.
The chicken is marinated and has a good taste. It is filled with glutinous rice, diced bacon, shiitake mushrooms and salted egg yolk, wrapped in lotus leaves, and the roast tastes really super authentic. The skin is burnt and fragrant. Take a bite of the burnt and fragrant and soft chicken. A bite with the fragrance of lotus leaf, mushrooms, unique wax flavor and salted egg yolk. Enjoy the mix of the five flavors on the tip of the tongue. It is really scented on the lips and teeth, and the aftertaste is endless...
It took 70 minutes to cook in the oven, and you can smell the tempting fragrance while roasting. If you don’t have an oven, you can also steam it in a steamer. Although the steamed product does not have the outer burnt fragrance, it has a refreshing taste and a whole chicken for the new year. The atmosphere of the whole fish is full of New Year's taste, and it is also full of happiness...

Lotus Glutinous Rice Chicken

1. Prepare the raw materials.
The dried shiitake mushrooms are soaked two hours in advance, and the glutinous rice is soaked three hours in advance.

2. Clean the chicken, and use a knife to pierce some small holes around the chicken body to facilitate the taste and make it easier to cook.

3. Spread the appropriate amount of salt, light soy sauce, Huadiao wine, ginger and green onions to squeeze out the juice evenly, and marinate for two hours.

4. Steam the soaked glutinous rice.
I like the glutinous rice steamed in a steaming grid. The grains are crystal clear. If you use a rice cooker to make water, you must not add too much.

5. The salted egg yolk, shiitake mushrooms, and bacon are all cut into small cubes.

6. Add an appropriate amount of oil to the pot and saute the scallions and ginger.

7. Add diced mushrooms and diced salted egg yolk and stir fry.

8. Add glutinous rice, a little light soy sauce and oyster sauce, stir fry evenly.

9. Put the fried ingredients into the belly of the chicken and seal it with a toothpick.

10. Soak the dried lotus leaves in advance, blanch them in boiling water, and then wrap the chicken.

11. Wrap it with tin foil, put it in the middle of a preheated oven, and bake it for an hour at 230 degrees.

12. After an hour, I opened it to see that the chicken was cooked through and very soft. At this time, I opened the lotus leaf and roasted the skin until it was burnt. I still used the upper and lower fire, 230 degrees, and roasted it for ten minutes.
This step is determined according to your own preferences, or you can eat it directly.
For the skin to look good, I used a little Korean sweet chili sauce, a little honey and a little red oil in the bean paste to make the juice, and then brushed the surface a little and bake it until it was browned.

13. Finished picture.

Tips:
1. The performance of each oven is different, and the baking time should be determined according to the actual situation;
2. Because bacon and salted egg yolks are relatively salty, there is no need to add salt.
Ye Zi’s little chef, majoring in food nutrition and safety, national first-level nutritionist, gourmet writer, senior nutrition lecturer, senior health manager, inheritor of national banquet, guest of many TV stations, volunteer of "Food Education" promotion plan, author The gourmet book "The Dietitian's Table: A Nutritious Home-cooked Meal", which conveys the health of hundreds of millions of people and shares simple, nutritious and delicious food. The WeChat public account "Leaf's Little Chef" has a series of recipes for all New Year dishes, as well as 400 simple dishes to learn easily. If you have any questions, please leave a message on the WeChat public account, and Ye Zi will reply one by one.