1

Soak the glutinous rice in water for two hours first, soak and drain.

2

Carrots and parsnips chopped.

3

Take out the chicken breasts in advance and defrost them, cut them into small pieces, and cut the ginger into small pieces as well.

4

Put the chicken breasts and ginger in the blender cup of the food processor, with the ginger on top.

5

Fit the blender cup to the cooker and puree the meat. Beat completely in two batches.

6

Beat the meat puree in a pot, add oil, salt, cooking wine, cornstarch, soy sauce, pepper, sesame oil and stir vigorously.

7

Beat an egg and continue to stir vigorously.

8

Add the green onion and grated carrot and mix well. (Reserve a little green onion for final decoration)

9

Grab a handful of chicken filling with your left hand, squeeze out a meatball with your tiger's mouth, take a spoon to scoop it out and roll it in the glutinous rice to stick all over the glutinous rice.

10

Do all the glutinous rice balls in turn and arrange them on a plate, leaving space.

11

Place the plate in a pot of boiling water, cover and steam over medium-low heat for 30 minutes.

12

Take out of the pot, sprinkle with chopped green onion and serve.

13

Another picture of the finished product.