Lotus Leaf Glutinous Rice Chicken
1.
The glutinous rice is steamed after soaking overnight.
2.
Soak the lotus leaves in boiling water to soften, and divide into 4 pieces after washing.
3.
Cut the skin and bones of the chicken legs into small pieces.
4.
Add cooking wine, light soy sauce, and marinate for more than 1 hour.
5.
Cut the sausage into small pieces.
6.
Wash the shiitake mushrooms and cut into small pieces.
7.
The chestnuts and salted egg yolk are steamed first.
8.
Heat a little oil in the wok; add the marinated chicken and stir fry.
9.
Stir-fry until the color changes, add some dark soy sauce, oyster sauce, and sugar, stir well and serve.
10.
Leave a little oil in the pot, add the fragrant ru and fry until fragrant.
11.
Add the sausage and fry until the color changes.
12.
Pour in the steamed glutinous rice and stir fry evenly.
13.
Then put the green beans into the stir fry evenly.
14.
Pour in the chestnuts, mix well and set aside.
15.
Take a piece of lotus leaf and put an appropriate amount of mixed glutinous rice.
16.
Put chicken on top.
17.
Put in a salted egg yolk.
18.
Cover the egg yolk with glutinous rice.
19.
Wrap the glutinous rice with lotus leaves and put it in a steamer.
20.
Steam on the steamer for 20 minutes.
21.
The fragrant, savory lotus leaf glutinous rice chicken.
Tips:
It is best to wash glutinous rice one night in advance so that the steamed rice will be soft and waxy.
