If the glutinous rice chicken you are asking is from Cantonese cuisine, it is actually only the breakfast of Cantonese and Hong Kong style tea houses, and it is not really cooked with chicken. The main methods are as follows:

1. Soak the glutinous rice in water every other night ~ ~ If you want the glutinous rice to taste better, you can wash it first, drain the water, keep it moist, and put some oil and salt ~ for one night

Sugar can bring out the salty flavor of salt) salt ~ chicken essence ~ soy sauce ~ pepper is a small amount, and it can be marinated for two or three hours

3. Boil salted duck eggs, and one egg can be cut into 4 pieces for later use

4. Boil squid and shiitake mushrooms, and cut them into cubes (do not use fresh mushrooms, they will be fragrant when dried) for later use

5. Put chicken, salted duck eggs, squid, mushrooms, sausages and bacon on glutinous rice, and finally cover it with a layer of glutinous rice and wrap it into a rectangle or a square (can you understand it? It's like wrapping zongzi)

Finally, just put the wrapped glutinous rice chicken in a pot and steam it over water.

ps: Although I love eating glutinous rice chicken since I was a child, it's really the first time to write it out. I hope it will help you a little ... In fact, there are no fixed materials in it, so you can put it ~ ~ if you like. To put it bluntly, glutinous rice chicken is actually similar to zongzi in the north ~