Glutinous rice chicken is a common Wuhan breakfast. After frying, the glutinous rice chicken has a golden appearance, a convex and uneven face, and is shaped like chicken skin, so it is referred to as this. Glutinous rice chicken is one of the common snacks of Wuhan people who eat breakfast too early, and any premature stall with fried snacks will generally have glutinous rice chicken served. Because of the use of fried oil, the glutinous rice chicken has a crispy outer layer and a soft and meaty inside.
Glutinous rice chicken
Glutinous rice chicken is a special snack in Wuhan, it should actually be called fried glutinous rice balls, is one of the many breakfast varieties in Wuhan, very representative. Wuhan's glutinous rice chicken has nothing to do with chicken, only because the fried glutinous rice chicken has a golden and uneven appearance, shaped like a round thorn ball, crisp on the outside and tender on the inside, because it is shaped like chicken skin, so it is referred to as short. It is fundamentally different from the glutinous rice chicken in Cantonese dim sum. Don't look at its appearance, although it looks like there is no feature, but the content is very rich, Oh, its outer crisp and sticky, in addition to the rich (material), let you break open and see, the saliva is flowing out. The finished glutinous rice chicken is golden in color, shaped like a round thorn ball, crisp on the outside and tender on the inside, which is one of the most favorite special breakfasts in Wuhan.
To prepare the glutinous rice chicken:
1, ingredient preparation: glutinous rice 150 grams, diced meat 50 grams, shiitake mushrooms 5, green beans 80 grams, flour 100 grams, soy sauce appropriate amount, cooking wine appropriate amount, salt appropriate amount, pepper appropriate amount, corn starch appropriate amount; the glutinous rice washed and soaked for 20 minutes, add a few drops of oil in it, put it in the rice cooker to cook; add salt, soy sauce, pepper, cooking wine and corn flour and other seasonings in the cut meat cubes, stir well and marinate for 10 minutes.
Wash the glutinous rice and soak it for 20 minutes
Cook in a rice cooker
Marinate for ten minutes
2, heat the pot, put in the appropriate amount of oil, down to the marinated diced meat stir-fry; when the diced meat is stir-fried and change color, add the chopped mushrooms and green beans, stir-fry together; stir-fry twice, add a small amount of soy sauce and oil consumption, and add salt and other seasonings; stir-fry a few times and put it into the bowl.
Heat the pan, add the right amount of oil, add the marinated diced meat and stir-fry
Add the chopped diced mushrooms and green beans and stir-fry together
Stir-fry twice and add a small amount of soy sauce and oil-consuming stir-fry
Place in a bowl
3: Put the sautéed minced meat and diced shiitake mushrooms into the cooked glutinous rice, then add the appropriate amount of salt and pepper and stir well; add the appropriate amount of water to the flour to make a thin paste; knead the glutinous rice just prepared into a ball, and knead all the other rice into a ball; put the glutinous rice balls into the flour paste and wrap it.
Add the sautéed minced shiitake mushrooms to the cooked sticky rice
Add an appropriate amount of water to the flour to make a thin paste
Mix the sticky rice into a ball
Wrap the sticky rice balls in the flour batter
4: Fry the rice balls wrapped in paste in a frying pan that is 60% or 70% hot; keep turning, fry until golden brown, and then fish out; put on a kitchen towel to absorb the oil and then layer into the dish.
Fry the rice balls in a frying pan that is 60% or 70% hot
Fry until golden brown and remove
Place on a kitchen paper towel to absorb the oil and then layer into a dish
5. Plating.
Plating