Lotus sticky rice chicken

1, raw materials, Qingyuan chicken 350 grams, pork belly 100 grams, salted egg yolk 3 each, soaked dried shiitake mushrooms 80 grams, glutinous rice 300 grams, horseshoe 50 grams, lotus leaves 2 sheets, green beans 30 grams, ginger foam 5 grams, green onion 5 grams, salt 5 grams, monosodium glutamate 8 grams, chicken powder 3 grams, sugar 3 grams, pepper powder 2 grams, soy sauce 6 grams, oyster sauce 4 grams, peanut oil 5 grams,

2, the production process,

Glutinous rice soaked for 2 hours to control the dry water reserve, Qingyuan chicken slaughtered clean washed clean blood water, bone cut into pieces, pork belly diced for reserve, shiitake mushrooms diced, green beans blanched water,

3, add peanut oil to the pot and heat the chicken nuggets on low heat to fry the golden brown and pour it in a bowl for later, pork belly also processes,

Salted egg yolk steamed into granules, pour the soaked glutinous rice into the basin and add, steam the salted egg yolk, fry the chicken nuggets, pork belly, boil the diced shiitake mushrooms, clear beans, horseshoe diced, ginger foam, salt, monosodium glutamate, oyster sauce, soy sauce, chicken powder, pepper, peanut oil, sugar, stir well and set aside,

Dried lotus leaves soaked in warm water for 5 hours until soft fished out, cut off the excess part with scissors, pour in the mixed filling, wrap into a square, steam in a steaming box for 1 hour, take out and cut a hole, sprinkle green onions to go to the dish,

peculiarity

The entrance of glutinous rice is soft and sticky, the chicken is smooth and tender, and the horseshoe is crisp and layered,