Exercise:

1, 5 chickens stripped midrib, drained with kitchen paper, diced with 200g shrimp and shredded with half an onion.

2. Wash 300g of glutinous rice, soak it in clear water 1 hour, take it out and drain it for later use.

3. Add 3 tablespoons of cooking wine, 3 tablespoons of light soy sauce, half a tablespoon of light soy sauce, oyster sauce 1 tablespoon, 2 tablespoons of starch, a little shredded onion, shredded ginger, minced garlic and salt to the chicken wings, stir well, cover with plastic wrap, refrigerate and marinate 1 hour.

4, hot pot cold oil, glutinous rice into the pot slightly fried, add 2 tablespoons of soy sauce, 1 spoon of oyster sauce, half a spoon of soy sauce and a little salt to taste.

5. Pour the clear water into the glutinous rice, cover the pot and stew for 15 minutes until the water is almost dry, then stir well and take it out for later use.

6. Heat oil in the pot, pour in 200g of diced shrimp, stir-fry over medium heat until it changes color, pour in 200g of mung beans, add a little salt and continue to stir-fry until cooked, and take it out for later use.

7. Leave the bottom oil in the pot, pour in 2 dozen eggs and stir-fry until it becomes discolored and solidified. Turn off the heat, pour in glutinous rice, diced shrimp and green beans, and stir well.

8. Stuff the mixed glutinous rice into the marinated chicken wings and wrap the wing tips with tin foil.

9. Brush the chicken wings with the marinated sauce before, put them in the middle layer of the oven preheated to 180 degrees, bake for 10 minutes, then take them out, brush the chicken wings upside down with honey, and bake for 3 minutes at 180 degrees. Chicken wings and rice are complete.