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, tear them up and set aside
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, ginger slices and marinate for about 1 hour.
5.
Add glutinous rice, scallops, and mushrooms to the marinated chicken wings and mix well
6.
Boil a pot of boiling water in an automatic pot, then add lotus leaves and drag the water to remove the astringency. You can pick up and drain the water in 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
9.
Cover the pot, start the [Steamed Chicken with Fragrant Chicken] function, and start automatic cooking
10.
After the program is over, continue to simmer for 15-20 minutes with the remaining temperature before taking it out, then cut the cross, you can enjoy
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.