Lotus Leaf Glutinous Rice Chicken
1.
Soak the glutinous rice for more than 2 hours in advance, and then steam it in a rice cooker (you can steam rice after the amount of water is enough); wash the lotus leaves in advance, then soak them in cold water; soak the dried mushrooms in advance; peel off the skin and bones of the chicken drumsticks, and cut Into 1.5 cm cubes; add a spoonful of low-salt soy sauce, a spoonful of cooking wine, a spoonful of mirin, and a pinch of white pepper to marinate for more than 1 hour; cut the sausage and bacon and mushrooms into small pieces; put a little in the wok Heat the oil; add the marinated chicken and stir fry
2.
Stir-fry until the chicken is discolored; add oyster sauce, soy sauce, cooking wine, and white sugar and stir-fry evenly; set aside; add a little oil in a separate pot to fry the mushrooms until fragrant; fry the bacon and sausage until the color changes; pour in the steamed glutinous rice ; Add a little soy sauce to color; stir fry evenly and set aside; take a piece of lotus leaf and cut into a suitable size
3.
Put a piece of glutinous rice on the lotus leaf; put a few pieces of chicken thighs in the middle; put glutinous rice and cover; wrap the glutinous rice neatly; steam for 40 minutes in a steamer
