I recall that when I rode a small electric car to work every morning in Nanning, I always bought a glutinous rice chicken in the sunshine on the side of the road, untied the lotus leaf, and the fragrance of the lotus leaf curled up. It was suitable to go soft and glutinous, and the combination of chicken and mushroom was even more harmonious.


300g chicken leg meat
50g mushroom (dry)
50g scallop
6 lotus leaves
500g glutinous rice
A little raw
A little salt
A little sugar
A little fuel consumption
A little cooking wine
A little ginger
Proper oil


Step 1
Soak the dried lotus leaves in cold water (be careful not to use hot water, which will extract all the taste of the lotus leaves. Soak the lotus leaves in cold water until they become soft and can be bent).

Step 2
Add a small amount of salt to glutinous rice and scallops to ensure that glutinous rice is not tasteless. Stir evenly and soak in water for about 2 hours to ensure that each glutinous rice absorbs enough water, drain the water, add edible oil and stir evenly (if chicken has fat, oil is not needed).

Step 3
Remove the stems of the mushrooms and cut them into small pieces.

Step 4
This is the most important step. Whether the glutinous rice chicken is delicious depends on the stuffing here. The chicken is boneless and cut into small pieces, mixed with soy sauce, oil consumption, ginger and a small amount of salt, and a little cooking wine to remove the fishiness. If you like sweetness, you can add a little sugar.

Step 5
The whole lotus leaf can be divided into six pieces, covered with glutinous rice and scallops.

Step 6
Spread with mushrooms and chicken

Step 7
Another layer of glutinous rice

Step 8
Packaging molding