How to make glutinous rice chicken? How to make glutinous rice chicken

Ingredients: glutinous rice.

Zongye leaves. Fatty and lean meat.

Ham. Sliced ginger.

Light soy sauce. Wine.

Oyster sauce. Sichuan pepper powder.

Recipe preparation: 1Cut the plum head meat (with a small amount of fat) into cubes.

2.Add light soy sauce, cooking wine, oyster sauce and Sichuan pepper powder and mix well to marinate.

3.Wash the leaves and cook for 10 minutes.

4.Cut off the head and tail, soak in water, and set aside.

5.Soak the glutinous rice for more than 8 hours.

6.Drain. 7.Add a small amount of light soy sauce to glutinous rice and mix well, if you don't like this step, you can save it.

8.Take two dumpling leaves.

9.Place three spoonfuls of glutinous rice on the third of the side near the side.

10.Add the minced meat and shredded ham.

11.Fold both sides into the middle to wrap them in the middle.

12.Fold the bottom up again and wrap it up.

13.Continue to flip it up, try to flip the top dumpling leaves to the bottom and press it down.

14.Keep the side of the minced meat on top when wrapping.

15.Put it in a steamer, boil the water and steam it over medium-low heat for more than 30 minutes, the longer the better.

Recipe Tips:

1. If there is no oyster sauce, it can be omitted and a small amount of sugar can be added to enhance the flavor.

2. The longer the glutinous rice is soaked, the easier it is to cook and be soft and glutinous.

3. Mix glutinous rice with light soy sauce according to personal preference, I like glutinous rice with a little color, which looks more appetizing.

4. After wrapping, it is best to keep the side with the meat filling facing up, so that the steamed oil and gravy will soak into the glutinous rice.

5. If you are afraid of leakage, you can use a rope to just scratch it.

6. Steam for at least 30 minutes, otherwise the glutinous rice will be hard, and the longer the time, the better it tastes.

Fry the rice in the pot first, add the seasoning, and steam it in the upper pot.

Glutinous rice chicken. Minced garlic 1/2 crush (minced).

1 minced onion (minced).

Glutinous rice 2 catties.

Chicken 300g (I choose chicken breast, no bones).

3 hard-boiled eggs (Cut each into 4 portions.)

Sausage 1 skewer sliced.

5 dried shiitake mushrooms (soaked in water until soft) sliced (1 point 3) Remember, do not throw away the water used to soak the shiitake mushrooms.

Sauce: dark soy sauce, oyster sauce, sesame oil, vegetable oil, cooking wine.

1. Marinade: Chicken slices (after segmentation) are best marinated overnight. Chicken + 2 tablespoons oyster sauce + 3 tablespoons dark soy sauce + a little sesame oil + a little sugar + a little chicken essence powder + a little salt (try the taste yourself).

2. Heat oil in a pan and stir-fry the garlic and shallots until golden brown.

3. Add oyster sauce, dark soy sauce, salt, a little sugar, sesame oil, cooking wine (small half a bowl) and water for soaking shiitake mushrooms, add half. Keep the rest for later.

4. Add glutinous rice and stir-fry until the fragrance comes out, then turn off the heat and set aside.

5. Prepare 20 bowls: eating bowls. Remember, it must be a heat-resistant bowl, because it needs to be steamed in a pot.

6. Start when the materials are ready. First take the bowl, put in eggs, shiitake mushrooms, sausages, chicken, and then bury them with glutinous rice, the glutinous rice must be compacted, and then add mushroom water, spread on top of the glutinous rice (eight water added), so that the glutinous rice chicken will be fragrant and juicy, and the chicken will be cooked. And so on until it's done.

7. Heat the pot, boil the water, put it in the iron rack, put the glutinous rice chicken on the iron rack, cover the pot, and start steaming. When the water boils, turn the heat to medium and steam on high heat for 1 to 1 hour to 1 hour and a half.

8. Take it out after an hour, if it is cooked, the glutinous rice is sticky. Remember to add water to the pot at all times.

9. Turn off the heat and wait until it is cold before eating. Usually I do it tonight and eat it tomorrow morning.

Note. 1. Water must be added to each bowl of glutinous rice chicken until it is covered with glutinous rice and noodles, so that the glutinous rice chicken will be fragrant and juicy.

2. The chicken must be marinated for at least one night.

Glutinous rice chicken is a kind of local specialty dim sum in Guangdong, China, which belongs to the Cantonese cuisine, and the preparation method is to put chicken, barbecued pork, pork ribs, salted egg yolk, mushrooms and other fillings into glutinous rice, and then put it in a steamer with lotus leaves to steam. The glutinous rice chicken is full of the fragrance of lotus leaves, and when chewed, it sticks to the teeth and has the meaty aroma of chicken. Take a look at the recipe for glutinous rice chicken.

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Ingredients for making glutinous rice chicken:

Ingredients: 150 grams of glutinous rice, 50 grams of diced meat, 5 shiitake mushrooms, 80 grams of green beans, 100 grams of flour.

Excipients: appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of pepper, appropriate amount of cornstarch.

Steps to make glutinous rice chicken:

1. Wash the glutinous rice and soak it for 20 minutes, add a few drops of oil to it, and cook it in a rice cooker;

2. Add salt, light soy sauce, pepper, cooking wine and cornstarch to the diced meat, stir well and marinate for 10 minutes;

3. Heat the pot, add an appropriate amount of oil, add the marinated diced meat and stir-fry;

4. After the diced meat is stir-fried and discolored, add the diced mushrooms and green beans and stir-fry together;

5. After stir-frying twice, add a small amount of light soy sauce and oil consumption, and add salt and other seasonings;

6. Stir-fry a few times and put the layer into a bowl for later use;

7. Put the fried minced meat and diced shiitake mushrooms into the boiled glutinous rice, then add an appropriate amount of salt and pepper, stir well and set aside;

8. Add an appropriate amount of water to the flour to make a thin paste;

9. Knead the glutinous rice you just prepared into a ball, and knead all the other rice into a ball for later use;

10. Put the glutinous rice ball into the flour paste and wrap it;

11. Put the rice balls covered in batter on the outside into a pan that is heated to six or seven percent and fry them;

12. Keep turning and fry until golden brown and then remove it;

13. Put it on a kitchen paper towel and put it into the plate after absorbing oil.

Ingredients: black and white glutinous rice, chicken breast, cooking wine, starch, light soy sauce, sesame oil, salt, sugar, ginkgo seeds, shiitake mushrooms, sausages, dried shrimps, red dates, oyster sauce, dumpling leaves, toothpicks.

Steps:

1. Add an appropriate amount of water to the black and white glutinous rice, soak it for at least 3 hours, and drain it slightly after soaking;

2. Cut the chicken breast into thumb-sized pieces, add an appropriate amount of cooking wine, starch, light soy sauce, sesame oil, salt and sugar, and marinate for about 20 minutes;

3. Peel and cor the ginkgo seeds, soak the mushrooms, dried shrimp and red dates and cut them into the size of pomegranate seeds;

4. Cut it off'Mix the ingredients with soaked black and white glutinous rice and marinated diced chicken;

5. Add an appropriate amount of oil to the wok, put in the 4 ingredients mixed and stir-fry over medium heat to evenly ooze the slightest fragrance, and add an appropriate amount of oyster sauce and light soy sauce in the middle to taste;

6. Wash the dumpling leaves in advance, add enough water to soak overnight, cut a dumpling leaf into 2 halves from it, remove the hard ribs in the middle, fold it in half and then cut it into 4 pieces;

7. Take 2 pieces of cut dumpling leaves crossed, and put an appropriate amount of fried stuffing in the middle;

8. Carefully fold and wrap the dumpling leaves in all sides;

9. Take a toothpick and use a pin to fix the dumpling leaves;

10. After all the materials are wrapped, put them in the steaming basket, put them in the pressure cooker, add the water that spreads over the small zongzi about 4cm, exhale at high pressure and turn to medium heat for about 20 minutes, turn off the fire and simmer for 30 minutes.

Soak glutinous rice and dried lotus leaves until soft, put oil in the pot and stir-fry until fragrant, add chicken, dark soy sauce, salt, shiitake mushrooms, stir-fry, pour in glutinous rice and stir-fry well, wrap it in lotus leaves, and steam for 35 minutes, so that the delicious glutinous rice chicken is completed. Here's how:

Ingredients: 100 grams of glutinous rice, 1 dried lotus leaf, appropriate amount of water, appropriate amount of ginger, appropriate amount of shiitake mushroom, appropriate amount of chicken, appropriate amount of bay leaf, appropriate amount of dark soy sauce, appropriate amount of salt.

1. Soak glutinous rice in water for 2 hours, and soak the dried lotus leaves until soft.

2. Then use a kitchen knife to slice the prepared ginger and cut the mushroom chicken into cubes.

3. Put oil in a pot, heat over high heat, add the prepared ginger, bay leaves, chicken, dark soy sauce, salt, shiitake mushrooms, and stir-fry with a spatula.

4. Pour in the prepared glutinous rice and continue to stir-fry evenly.

5. After stir-frying well, wrap it in lotus leaves.

6. After wrapping, steam over high heat for 35 minutes.

7. When the time is up, it will be served, and it will be done.

Notes:Glutinous rice needs to be soaked in water for 2 hours in advance, which can make the glutinous rice soft and taste better.

Fry the rice in the pot first, add the seasoning, and steam it in the upper pot.

Materials. Ingredients: 1 bowl of glutinous rice.

Adjuncts: 1 bowl of pork filling, 1 handful of shiitake mushrooms, half a bowl of green beans.

Seasoning: Appropriate amount of salad oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of starch, appropriate amount of pepper.

Preparation of glutinous rice chicken.

1.Wash the glutinous rice and steep for 20 minutes.

2.Add a few drops of oil to it and cook it in a rice cooker.

3.Add seasonings such as salt, light soy sauce, pepper, cooking wine and cornstarch to the diced meat.

4.Stir well and marinate for 10 minutes.

Glutinous rice chicken 5Heat a pan, add an appropriate amount of oil, add the marinated diced meat and stir-fry.

6.After the diced meat has changed color, add the diced mushrooms and green beans and stir-fry together.

7.After stir-frying twice, add a small amount of light soy sauce and oil and stir-fry, and add seasonings such as salt.

8.Stir-fry a few times and put it in a bowl for later use.

Glutinous rice chicken 9Put the fried minced pork and diced shiitake mushrooms into the cooked glutinous rice, then add salt and pepper.

10.Stir well and set aside.

11.Add an appropriate amount of water to the flour and mix it into a thin paste.

12.Knead the sticky rice you just prepared into a ball.

Glutinous rice chicken 13Roll all the other rice into balls and set aside.

14.Put the sticky rice balls in the flour batter and wrap them.

15.Put the battered rice balls on the outside into a pan of oil that is heated to six or seven percent.

16.Stir constantly, fry until golden brown and remove.

17.Place on a paper towel to absorb the oil and put it on a plate.

Glutinous Rice Chicken Glutinous Rice Chicken Glutinous Rice Chicken Glutinous Rice Chicken Glutinous Rice Chicken Cooking Tips. 1. Soak the rice for 20 minutes in advance when cooking, which can save cooking time; Adding a few drops of oil while cooking rice will make the rice more fragrant.

2. The filling mixed in the glutinous rice chicken should be fried in advance, and the authentic Hubei flavor is generally diced with minced meat and shiitake mushrooms, and I add some green beans, and I can feel free according to my favorite taste.

3. Add an appropriate amount of salt and pepper to the glutinous rice to taste, so that the rice balls taste more delicious.

4. Knead into rice balls and wrap them in a layer of batter before frying until golden brown. Since the glutinous rice balls are all cooked, there is no need to fry Zhengsun Hengcheng time.

Menu features. Speaking of this glutinous rice chicken, this is a special snack of Wuhan from a snack to a big one, it should actually be called fried glutinous rice ball, which is one of the many breakfast varieties in Wuhan, and it is very representative of Xunsan. Wuhan's glutinous rice chicken has nothing to do with chicken, only because the fried glutinous rice chicken has a golden appearance and is uneven, shaped like a round thorn ball, crispy on the outside and tender on the inside, because it is shaped like chicken skin, so it is abbreviated.

It is fundamentally different from the glutinous rice chicken of Cantonese dim sum.

Don't look at its appearance, although it looks like it is not distinctive, but the content is very rich, its outside is crispy and glutinous, and it is rich in nutrients (more materials), so that after you break it and see it, your saliva will flow out!

Its production method is also very simple, first cook the glutinous rice, and then mix in the fried filling, generally containing diced meat, shiitake mushrooms and green beans, etc., after mixing, the dough is formed into a rice ball, and then hung on the outside into a batter, put it in the oil shouting Chang chain pot and fry it until golden brown. The glutinous rice chicken is golden in color, resembling a round spiny ball, crispy on the outside and tender on the inside, and is one of the favorite breakfast snacks of Wuhan people.

Under the pot, fry the rice first, put in the ear cavity material, guess the withered shirt on the top, and steam it in the pot.