Name: Lotus Glutinous Rice Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 Chicken wings; 100g Glutinous rice; 5 Shiitake Mushrooms; 3 pcs Big scallop; 6g Cooking Wine; 4g salt; 3g Sugar; 10g Oyster sauce; 10g Soy sauce; 3 slices Sliced ginger; a little oil; 1 Lotus leaf

Lotus Glutinous Rice Chicken

by Q pig baby

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Before touching the Jiesai automatic cooking pot, our family made glutinous rice chicken like this: first cook the glutinous rice, drag the lotus leaf into water, then put a layer of glutinous rice, spread the seasoned chicken and mushrooms, and then spread the layer of glutinous rice The rice is wrapped and steamed on high heat for 20 minutes. Although the glutinous rice chicken made by this production method has no taste, it can ensure that the whole is cooked thoroughly and the glutinous rice is soft and lingering.
While reading the recipes of Jiesai, I was attracted by the attractive glutinous rice chicken in the book. Its method is to soak the glutinous rice first, then stir in the seasoned chicken, and steam it together. I wonder: After soaking it for a while, can it really be steamed in a short time? So I soaked the glutinous rice with warm water, and then I referenced the recipe in the book and started an experiment...
After the 28-minute automatic cooking program, I simmered it for a while, then took out the glutinous rice chicken, opened it, wow, the effect is as shown in the book, a lotus leaf scent, chicken, mushrooms and scallops are overwhelming. Enough color and fragrance! How does it taste? Use a spoon to take a bite to taste, and then take a bite, and then there is no more, second light...I want to eat the husband's too, the glutinous rice is not only steamed, but also absorbed the seasoning sauce and scallops and shiitake mushrooms. The chicken flavor is exceptionally delicious. If you like it, let's continue to make glutinous rice chicken with [Steamed Lotus Fragrant Chicken] in the future! "

Lotus Glutinous Rice Chicken

1. After washing the glutinous rice, soak the glutinous rice in warm water for 2 hours, then remove and drain the water for later use.

2. Soak the big scallops in clean water for 2 hours, then pick them up and tear them up for later use.

3. Soak the mushrooms in clean water for 2 hours, pick up and drain the water and slice them for later use.

4. Chop the chicken wings into small pieces, then add cooking wine, salt, sugar, oyster sauce, light soy sauce, oil, and ginger slices and marinate for about 1 hour.

5. Add glutinous rice, scallops, and mushrooms to the marinated chicken wings and stir well.

6. Boil a pot of boiling water in an automatic pot, then add lotus leaves, drag the water to remove the astringency, and then pick up and drain the water for about 1 minute.

7. Wrap the ingredients with lotus leaves.

8. Add 1600 ml of water to the pot, put it in the steaming rack, and put the ingredients on it.

9. Cover the pot, start the [Steamed Lotus Chicken] function, and start automatic cooking.

10. After the procedure is over, use the remaining temperature to continue to simmer for 15 to 20 minutes before taking it out, then cut the cross, you can enjoy it.

Tips:
1. Raw steamed glutinous rice. The glutinous rice must be fully soaked and moistened in advance. It is recommended to soak in warm water for better results.
2. Buy the lotus leaves, don't pack the ingredients directly, use boiling water after blanching them, so that the green and astringent taste of the lotus leaves can be removed after a blanching.
3. After the procedure is over, it is recommended not to open the lid immediately. You can continue to simmer for a while with the remaining temperature, so that the ingredients can be immersed in each other for a while.