Preparation materials: chicks, glutinous rice, dried mushrooms, bacon, salted egg yolk, oil, carved wine, soy sauce, oyster sauce, ginger and green onions.
First, prepare raw materials. Dried mushrooms are soaked two hours in advance, and glutinous rice is soaked three hours in advance.
Second, clean the chicken, and use a knife to tie some small holes everywhere on the chicken, which is convenient for eating and cooking at the back.
3. Evenly apply a proper amount of salt, soy sauce, and carved wine. Squeeze ginger and green onions to evenly apply and marinate for two hours.
Fourth, steam the soaked glutinous rice.
Five, salted egg yolk, mushrooms, bacon are cut into small dices.
Six, add the right amount of oil to the pot and saute the chives and ginger.
Seven, add diced mushrooms and salted egg yolk and stir fry.
Eight, add glutinous rice, add a little soy sauce and oyster sauce, stir fry evenly.
Nine, put the fried materials into the stomach of the chicken, and then seal it with a toothpick.
Ten, the dried lotus leaves are soaked in advance, scalded in boiling water, and then wrapped in chicken.
11. Wrap the outside with tin foil, put it in the middle layer of the preheated oven, and bake at 230 degrees for one hour.
Twelve, after an hour, open it to see that the chicken is cooked, and take it out and eat it.