<h1 class="pgc-h-arrow-right" > teach you to make Cantonese morning tea favorite lotus leaf glutinous rice chicken, umami overflowing, worth collecting</h1>
Lotus leaf glutinous rice chicken is one of the traditional Han Chinese delicacies in morning tea in Guangdong Province, belonging to Cantonese cuisine, and its earliest origin was the night market in Guangzhou before liberation. The stickiness of glutinous rice, the smoothness of chicken, the freshness of shiitake mushrooms, the fragrance of lotus leaves, and the interpenetration of each other between one stir-fry and one steam.
Underneath the humble exterior, it is wrapped in the most solid plump fullness and straightforward and compelling fragrance. Moreover, the nutritional value of lotus leaf glutinous rice chicken is also very rich, glutinous rice is rich in B vitamins, which can warm the spleen and stomach and supplement the qi.
When the lotus leaves are unwrapped, the fragrance is fragrant, the umami is overflowing, the glutinous rice is lubricated and delicious, the taste of the chicken completely penetrates into the glutinous rice, the fragrance of the lotus leaves has a long aftertaste, and the dishes are appetizing and refreshing, with a unique flavor.
It's just that the steps of making it are very cumbersome. So today, Xiaobian will share this lotus leaf glutinous rice chicken with you:
<h1 class="pgc-h-arrow-right" > lotus leaf glutinous rice chicken</h1>
Ingredients: 500g glutinous rice, 50g shiitake mushrooms, 400g chestnuts, 4 salted egg yolks, 100g sausages, green beans, dried lotus leaves
Ingredients: soy sauce, dark soy sauce, oyster sauce, sugar, cooking wine, cooking oil, salt
Detailed explanation of the method:
【Step 1】After soaking the glutinous rice overnight in advance, put it in water and steam it. The lotus leaves are soaked in boiling water to soften, washed and cut into 4 pieces.
【Step 2】Peel and boneless chicken thighs, cut into small pieces, add 1 spoonful of cooking wine, 1 spoonful of raw soy sauce and marinate for 1 hour.
【Step 3】Cut the sausage into small pieces, wash and cut the small pieces after soaking the mushrooms, and steam the chestnuts and egg yolks first.
【Step 4】Heat the oil, add the marinated chicken and stir-fry until it changes color, then add 1 spoonful of dark soy sauce, 1 spoonful of oyster sauce, a little sugar and rub it evenly and set aside.
【Step 5】Leave the bottom oil in the pot, add shiitake mushrooms and stir-fry until it changes color, pour in the steamed glutinous rice and stir-fry evenly.
【Step 6】Then pour in the green beans and stir-fry evenly, then pour the chestnuts in and mix well.
【Step 7】Take a piece of lotus leaf, add the appropriate amount of glutinous rice, add the chicken, and add 1 salted egg yolk.
【Step 8】Add glutinous rice and cover the yolks.
【Step 9】Wrap the glutinous rice with lotus leaves, put it in a steamer, and steam for 20 minutes on medium heat to eat.
<h1 class= "pgc-h-arrow-right" > - Xiao Diao has something to say--</h1>
1, glutinous rice is best washed and soaked one night in advance, so that the steamed rice is particularly soft and sticky.
2, when frying chicken, after frying and discoloration, it will be put out immediately, and the chicken will not be tender after a long time.
3, the lotus leaf must be soaked with boiling water.
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