Ingredients:

Sticky rice, chicken wings,

Chestnuts, mushrooms,

Oil and salt in moderation,

Soy sauce, oyster sauce,

Sugar, pepper,

Maintaining Wine, Ginger and Garlic in a little bit

Practice Steps

1. Wash the sticky rice, and then soak the sticky rice for 3 hours in warm water; Soak mushrooms, lotus leaves (3 hours) and chestnuts and set aside.

2, soaked chestnuts take out and cook for ten minutes.

3, chicken wings chopped into small pieces, and then add cooking wine, salt, sugar, oyster sauce, soy sauce, oil, pepper, ginger marinade for about 1 hour standby. If you don't like to eat with bones, you can de-bone the chicken wings beforehand.

4, in the glutinous rice add the appropriate amount of oil and salt and mix well, leave for ten minutes.

5: Stir-fry the marinated chicken wings and mushrooms until half-cooked, and set aside to cool.

6, with an automatic pot of boiling water, and then put the lotus leaves, dragging the water to remove astringent flavor, about 1 minute can be fished out and drained water and spare.

7: Wrap the ingredients with lotus leaves in the order of rice, side dishes and rice, and tie them with watercress.

8: Add 1600 ml of water to the pot, put in the steaming rack and put the ingredients on it.

9, cover the pot, start the steaming function and steam for about 40 minutes.

10, to the end of the program, with the residual heat to continue to simmer for 10 ~ 15 minutes before removing, and then cut open the lotus leaves, delicious lotus aroma glutinous rice chicken is ready ~