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.

Ingredients

A chick
300g glutinous rice
30g dried mushroom
100g Bacon
3 salted egg yolks
Proper oil
Appropriate amount of flower carving wine
Proper raw extract
A little oyster sauce
A piece of ginger
A section of scallion

Directions

Step 1
Prepare raw materials.

Step 2
Clean 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 3
Evenly 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 4
Steam the soaked glutinous rice.

Step 5
Salted egg yolk, mushrooms and bacon are diced.

Step 6
Add an appropriate amount of oil into the pot and saute chives and ginger.

Step 7
Add diced mushrooms and diced salted egg yolk and stir fry.

Step 8
Add glutinous rice, add a little soy sauce and oyster sauce, stir fry evenly.

Step 9
Put the fried material into the stomach of the chicken and seal it with a toothpick.

Step 10
Soak the dried lotus leaves in advance, scald them in boiling water, and then wrap the chicken.

Step 11
Wrap 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 12
An 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 13
Finished product drawing.