Lotus flavored glutinous rice chicken is a very famous dish, but the general practice is to use chicken leg meat. But in the new year, ye pays attention to the whole fish and chicken. Ye wants to get a whole chicken in the fourth course of the new year series. He originally wanted to bake a lotus flavored flower chicken, but in the new year, ye pays attention to a good color head. This name doesn’t sound good. Ye came to create a leaf version of lotus flavored glutinous rice chicken.
300g glutinous rice
30g dried mushroom
3 salted egg yolks
Appropriate amount of flower carving wine
Proper raw extract
A little oyster sauce
A piece of ginger
A section of scallion
Step 1Prepare raw materials.
Step 2Clean up the chicken, use a knife to pierce some holes on the chicken everywhere, which is easy to taste and make it easy to cook.
Step 3Evenly spread an appropriate amount of salt, soy sauce and flower carving wine. Squeeze out the juice of ginger and green onions and marinate for two hours.
Step 4Steam the soaked glutinous rice.
Step 5Salted egg yolk, mushrooms and bacon are diced.
Step 6Add an appropriate amount of oil into the pot and saute chives and ginger.
Step 7Add diced mushrooms and diced salted egg yolk and stir fry.
Step 8Add glutinous rice, add a little soy sauce and oyster sauce, stir fry evenly.
Step 9Put the fried material into the stomach of the chicken and seal it with a toothpick.
Step 10Soak the dried lotus leaves in advance, scald them in boiling water, and then wrap the chicken.
Step 11Wrap tin foil on the outside, put it in the middle of the preheated oven, fire up and down, 230 degrees, bake for an hour.
Step 12An hour later, I opened it to see that the chicken was ripe and very soft. At this time, I opened the lotus leaf and roasted the skin until it was burnt. I still used the upper and lower fire, 230 degrees, for more than ten minutes.
Step 13Finished product drawing.