Prepare materials

Glutinous rice: 400g water: enough cooked vegetable oil: 1 spoon.

Shrimp: 25g dried mushrooms: 4 Cantonese pork sausages: 150g.

Vegetable oil: 2 tablespoons clean chicken: 150g raw flour: 2 teaspoons.

Cooking wine: 1 teaspoon soy sauce: 2 teaspoons sugar: 1 pinch.

Light soy sauce: 2 tbsp oyster sauce: 1 tsp sesame oil: 1/2 tsp.

Coriander: 50g

Menu function:

The glutinous rice bacon has a unique flavor. This non-greasy glutinous rice can be enjoyed all year round.

Production steps

1. Wash glutinous rice, soak for 2 hours, and drain.

2. Soak the dried shrimps in warm water 1 hour, wash, drain and chop. Soak mushrooms in warm water 1 hour, wash, squeeze and chop.

3. Wash the sausage and cut it into small particles. Dice the chicken and mix well with cooking wine, corn flour and 2 teaspoons of soy sauce.

4. Put the glutinous rice into the rice cooker, add a proper amount of water according to the instructions (the amount of water should be slightly hard), and cook it. After cooking, spoon it into a large porcelain bowl and cool it to make the rice granular. Add 1 tbsp cooked vegetable oil to steamed glutinous rice and mix well.

5. Put the sausage in a wok, fry it for about 2 minutes, and shovel it out. Add 2 tablespoons vegetable oil to wok, heat it to 70% heat over medium heat, add diced chicken, stir-fry for 3 minutes, add mushrooms and dried shrimps, stir well, and add diced sausage.

6. Mix the fried sausage and diced chicken mixture into glutinous rice. Put the mixed glutinous rice and bacon into a large porcelain bowl and steam it with high fire for 10 minute to make the taste fully mixed.

7. Heat a small pot, pour in white sugar, light soy sauce, oyster sauce and sesame oil, and immediately turn off the fire. Mix seasonings evenly to make sauce.

8. Take out the glutinous rice, pour in the sauce and mix well. Cut coriander stalks into fine powder and mix with glutinous rice. Serve immediately.