The practice of glutinous rice chicken, the home cooked practice of glutinous rice chicken

Ingredients: lotus leaf, glutinous rice, chicken, shiitake mushroom, water chestnut, carrot, fungus, cooking oil, salt, sugar, light soy sauce, oyster sauce, chicken essence.

1. Glutinous rice chicken is glutinous rice, glutinous rice should be washed first, and then soaked in water for more than 3 hours, so that glutinous rice can absorb a certain amount of water, so that the steamed glutinous rice will be soft and delicious, there will be no hard heart, after the glutinous rice is soaked, spread a layer of steaming cloth in the steamer, pour the soaked glutinous rice on the steaming cloth, steam it in the steamer for about 30 minutes, and set aside the pot, according to the amount of glutinous rice to determine the specific time of steaming glutinous rice.

2. I prefer to choose chicken thighs, chicken thighs taste better, first remove the bones of the chicken thighs and cut them into equal-sized pieces, wash the mushrooms and cut them into pieces, peel and wash the horseshoe and cut them into pieces, cut the carrots into strips, soak the fungus first and then cut into strips, after these ingredients are ready, you can put them in the pot.

3. Add an appropriate amount of cooking oil to the pot, after the oil is hot, first put in the chicken and stir-fry until it changes color, then add mushrooms, water chestnuts, carrots, fungus, stir-fry evenly, then add salt, white sugar, light soy sauce, oyster sauce, chicken essence to taste, stir-fry again evenly and you can get out of the pot, and our glutinous rice chicken filling part is ready.

4. The lotus leaves are generally bought dry lotus leaves, to be soaked in water in advance to soak, and then the lotus leaves are brushed clean, there will be damaged places on the lotus leaves, cut off with scissors, spread the steamed glutinous rice on the lotus leaves, and then put the fried filling on the glutinous rice, cover it with a layer of glutinous rice, arrange it into a square with a spoon, look more beautiful, and then wrap the lotus leaves around it in the middle, and we will wrap a glutinous rice chicken in the middle.

5. After the glutinous rice chicken is wrapped, put it in the steamer, steam it over high heat for about 15-30 minutes to get out of the pot, this time we decide the time according to the size of the glutinous rice chicken they wrap, if the glutinous rice chicken is relatively large, the time will be slightly longer, and the smaller one can be shortened a little longer, after the glutinous rice chicken is steamed, you can enjoy it on the table.

Canton's"Glutinous rice chicken"It is a kind of special dim sum of the Han nationality 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 following is the specific practice I have compiled for you about glutinous rice chicken for your reference!

Preparation of glutinous rice chicken

Main material. A piece of fresh lotus leaf, an appropriate amount of glutinous rice, an appropriate amount of chicken, an appropriate amount of ginkgo and chestnut, and cotton thread.

Seasoning. MSG, salt, chives, garlic, cooking oil, a little soy sauce.

Method:

1. First soak the glutinous rice for about two hours, then take it out and drain it, and put it in a steamer to steam.

2. Cut the chicken into cubes, heat the cooking oil, put the diced chicken in and stir-fry, and take out the diced chicken after medium cooking.

3. After the chili pepper and garlic are cooked, add the diced chicken, and then fry the diced chicken completely, and add an appropriate amount of monosodium glutamate, salt and chives. Ginkgo seeds and chestnuts are first cooked in plain water.

4. After making preparations, take out an appropriate amount of steamed glutinous rice, sandwich fried diced chicken, ginkgo seeds and chestnuts into it, then add a little pepper, monosodium glutamate and salt, wrap the glutinous rice with lotus leaves, and bundle it with cotton thread externally to make the glutinous rice completely wrapped in the lotus leaves.

5. Finally, put it on low heat and steam, until the color of the lotus leaf becomes dark and the fragrance of the lotus leaf can be smelled, you can take it out and eat.

Essentials of production. To choose a good large and fresh lotus leaf, the glutinous rice should be completely steamed, and the glutinous rice should be wrapped in the lotus and steamed over low heat until the lotus leaf flavor slowly and completely penetrates into the glutinous rice.

Glutinous rice chickenNutritional value

Glutinous rice chicken, a good nourishing product, Glutinous rice is rich in B vitamins, which can warm the spleen and stomach and nourish the middle qi. Glutinous rice chicken made from lotus leaves is effective for high blood lipids, high blood pressure and obesity. [5]

Glutinous rice chickenSuitable for

The elderly, children, patients and other gastrointestinal dysfunction should not eat, and patients with diabetes, obesity, hyperlipidemia, and kidney disease should eat less or no food as much as possible.

Glutinous rice cakes, whether sweet or salty, are high in carbohydrates and sodium, and should be stopped in moderation by people who are overweight, have diabetes or other chronic diseases such as kidney disease, and high blood lipids.

Patients with damp heat and phlegm fire, fever, cough and yellow phlegm, jaundice, abdominal distension, diabetes and other diseases should not eat too much.

The home-cooked recipe for glutinous rice chicken is as follows:Tools Ingredients: 100 grams of glutinous rice, 1 dried lotus leaf, 500 ml of water, 5 grams of ginger, 25 grams of shiitake mushrooms, 500 grams of chicken, 1 bay leaf, 5 ml of dark soy sauce, 2 grams of salt.

1. Prepare the ingredients.

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

3. Slice the ginger and cut the mushroom and chicken into cubes.

4. Put oil in the pot, add ginger, bay leaves, chicken, fry until it changes color, add dark soy sauce, salt and shiitake mushrooms.

5. Pour in the glutinous rice and stir-fry evenly.

6. Sail Town is wrapped with lotus hail leaves.

7. Dry the sedan sail for 35 minutes after the water and fire, and the glutinous rice chicken will be ready.

The homely practice of glutinous rice chicken is to wash the glutinous rice and soak it in clean water for about 2 hours to allow the glutinous rice to fully absorb the water.

Soak shiitake mushrooms, scallops, and dried bamboo shoots in water until soft, and cut them into small pieces for later use. Cut the chicken thighs into small pieces, add salt, chicken essence, cooking wine, and light soy sauce and marinate for 20 minutes. Drain the glutinous rice, add an appropriate amount of salt, minced garlic, chopped green onion and light soy sauce and mix well.

Take a large bowl, put the marinated chicken evenly into the bottom of the bowl, spread a layer of glutinous rice, and then put the shiitake mushrooms, dried scallops, dried bamboo shoots, and sausages.

Finally, spread another layer of glutinous rice, gently pat it with your hands, and seal the bowl with plastic wrap. Add an appropriate amount of water to a large steamer, put in the glutinous rice chicken, steam it for an hour on high heat, turn off the heat and let it stand for a while, take it out and turn it over on a plate.

Don't marinate the chicken for too long so as not to affect the taste. Adding a little oil to the glutinous rice can make the glutinous rice more fluffy. The steaming time of glutinous rice chicken needs to be determined according to the hardness of the glutinous rice macro chain and the size of the steamer, you can try to insert the glutinous rice with chopsticks before steaming, if you can easily insert it, you can steam it.

Precautions for making glutinous rice chicken

1. Treatment of glutinous rice: glutinous rice needs to be soaked in advance, and the water should be drained before cooking, so as not to be too moist and affect the taste.

2. Chicken processing: Choose fresh chicken, and it needs to be processed first to remove excess fat and impurities.

3. Seasoning matching: The taste of glutinous rice chicken needs to be matched according to personal taste, and you can choose your favorite seasonings for mixing, such as salt, pepper, soy sauce, etc.

4. The mastery of cooking time tells Sun: Glutinous rice chicken needs to be cooked in a heated way, and it is necessary to master the time, cook but not cook rotten, so as to maintain the taste and texture of glutinous rice and chicken.

5. Wrapping skills: Glutinous rice chicken needs to wrap glutinous rice and chicken in lotus leaves or tin foil to cook together, and you need to master the skills of wrapping to ensure the integrity and aesthetics of glutinous rice and chicken.

Glutinous rice chicken is a very common snack and can usually be bought for breakfast! So if you make it yourself, how can glutinous rice chicken be delicious? Let's introduce the encyclopedia of practices together!

How to make glutinous rice chicken delicious?

Ingredients: a piece of dried lotus leaf, red dates, shiitake mushrooms, diced ham, scallops, glutinous rice, 3-4 months old Tongzi chicken Ingredients: salt, soy sauce, light soy sauce, cooking wine, lard.

Steps: 1. Soak the dried lotus leaves in hot water for two hours.

2. Soak red dates, shiitake mushrooms and glutinous rice in water for half an hour.

3. Wash and cut the chicken, add an appropriate amount of cooking wine, light soy sauce and salt, and refrigerate for 2 hours with a slight massage.

4. Cut the mushrooms into cubes, put them into the soaked glutinous rice together with red dates, scallops and ham, add a little salt, light soy sauce and lard, stir well, add water, and then cook until half-cooked, put it out to dry.

5. Spread lotus leaves in the steamer, put a layer of chicken, put some glutinous rice filling, then put in the chicken and filling in turn, and finally wrap it with lotus leaves, and wait for the water in the steamer to boil before steaming. Wait for the heat to come out, then change the heat to low and steam for 30 to 40 minutes.

How long does it take to steam glutinous rice chicken.

1. Wash the glutinous rice first, soak it in clean water overnight to make the glutinous rice full of water, so that the glutinous rice becomes soft, and the glutinous rice can be crushed with the finger and index finger at this time.

2. Use the kind of steaming bucket for dry steamed rice, which can make the glutinous rice more evenly grasped, so that the steam in the middle of the upper layer is too high in the end, and the edge is half-cooked. A wooden steaming bucket is preferred, followed by stainless steel, a layer of clean white gauze is laid on the isolation layer, and the rice is placed in the steaming bucket and covered with a lid on the bucket.

3. Boil a pot of water steaming bucket and steam it over medium heat, pay attention to the water in the steamer due to the long time, and inject some of these water into it from time to time, but don't add too much at a time, otherwise the water will be long when it is boiled again.

4. After steaming for about half an hour, open the lid and check, take a few grains and put them in the mouth when the rice grains are transparent. If the rice grains are cooked thoroughly and have the wonderful chew of dry steamed glutinous rice, then you can start the pot, and at this time the good wooden barrel will come out, it is breathable and will not leave too much water vapor of the rice in the barrel, if it is a steel steaming barrel, the steamed rice will be taken out, so as not to eat too much water in the non-breathable barrel to affect the taste.

The therapeutic value of glutinous rice chicken.

Glutinous rice is rich in nutrition, is a warm and strong food, has the effect of nourishing and nourishing qi, strengthening the spleen and stomach, stopping deficiency and sweating, and has a certain relieving effect on spleen and stomach deficiency and cold, poor appetite, abdominal distension and diarrhea; Glutinous rice has an astringent effect, and has a good therapeutic effect on frequent urination and night sweats.

Chicken can warm and nourish the spleen, nourish qi and blood, nourish the kidneys and essence, and remove evil qi in the heart.

It is suitable for people with body weakness and self-sweating, night sweats, excessive sweating, blood deficiency, dizziness, spleen deficiency and diarrhea; It is suitable for people with tuberculosis, neurasthenia, and postpartum disease.

Eating taboos Glutinous rice chicken should not be eaten with plums, it will have diarrhea; Glutinous rice chicken should not be eaten with chrysanthemums.

Those who are damp, hot, phlegm, and fire should avoid eating; People with fever, cough, yellow phlegm, jaundice, and abdominal distension should avoid eating; Diabetic patients do not eat or eat less; In addition, because glutinous rice is extremely soft and sticky, the starch contained in it is amylopectin, which is difficult to digest, and people with weak spleen and stomach should not eat more. The elderly, children or the sick should use with caution.