The glutinous rice chicken eaten in Hong Kong teahouse is full of materials, not much glutinous rice, but shrimp, chicken, mushrooms and winter bamboo shoots are full of materials, which is very delicious. Today, I tried to make it by myself. I was lazy with the materials, but the taste was absolutely great<
1 cup of glutinous rice (mixed rice)
1 chicken whole leg
10 mushrooms (dry)
2 tbsp Haimi
1 fresh lotus leaf
1 / 2 teaspoon salt
1 teaspoon cooking wine
1 teaspoon raw soy sauce
1 teaspoon soy sauce
1 tbsp fuel consumption
1 / 4 teaspoon sugar
1 / 4 teaspoon white pepper
1 / 2 teaspoon five spice powder
1 tbsp sesame oil
Appropriate amount of edible oil
Step 1Dice the mushrooms, soak the sea rice, and chop the whole chicken leg (bones can also be kept). Cook the glutinous rice in a rice cooker.
Step 2Mix chicken leg with cooking wine, raw soy sauce, soy sauce, salt, white pepper, oil consumption, oil consumption and five spice powder to make it quiet~
Step 3Chicken quietly colleagues, wash the lotus leaf, and then scald it with hot water, which is more soft and convenient to wrap glutinous rice chicken.
Step 4Add the same amount of raw soy sauce, soy sauce and oil consumption as chicken leg meat to the cooked glutinous rice, and then add sesame oil to mix well.
Step 5Start the oil pan, add edible oil and mushrooms, stir fry for a moment, multiply;
Step 6In another oil pan, add edible oil to fry the chicken leg meat, add sugar, and when the chicken leg meat is cooked and the water is dried, push the chicken to the side, put in the sea rice and stir fry for a moment, and finally pour in the mushroom and stir fry evenly. Multiply.
Step 7Put the lotus leaves in a large soup bowl, then spread them with glutinous rice, mushrooms and chicken legs, and wrap them. Boil the water in the steamer and steam the glutinous rice chicken in the steamer for 40 minutes.
Step 8I turn it over and steam it. I turn it back after going abroad. I don't know why I did that.