Practice:

1, all the wings of five chickens were boned, drained with kitchen paper, diced with 200g shrimp and shredded with half an onion.

2. Wash 300g of glutinous rice and soak it in clean water 1 hour, then take it out and drain it.

3. Add 3 tablespoons of cooking wine, 3 tablespoons of soy sauce, half a tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of starch, 1 tablespoon of sugar, a little shredded onion, shredded ginger, minced garlic and salt to the chicken wings, stir them evenly, cover them with plastic wrap, refrigerate them, and marinate them 1 hour.

4, hot pot cold oil, glutinous rice into the pot slightly stir-fry, add 2 tablespoons of soy sauce, 1 spoon of oyster sauce, half a spoonful of soy sauce and a little salt to taste.

5. Pour clean water into the glutinous rice, cover the pot and simmer for 15 minutes until the water is almost dry, then stir-fry evenly and take it out for later use.

6, hot oil in the pot, pour 200g of diced shrimp, stir-fry over medium heat until the color changes, pour 200g of green beans, add a little salt and continue to stir-fry until cooked, and serve for later use.

7. Leave the bottom oil in the pot, pour in 2 beaten egg liquid and stir-fry until it becomes discolored and solidified. Turn off the fire, pour in glutinous rice, diced shrimps and green beans, and stir well.

8. Stuff the mixed glutinous rice into the marinated chicken wings and wrap the wing tips with foil.

9. Brush the surface of chicken wings with the sauce that has been marinated before, put it in the middle layer of the oven preheated to 180 degrees, bake it for 10 minutes, then take it out, turn the chicken wings over and brush the surface with honey, and bake it at 180 degrees for 3 minutes. Chicken wings and rice are complete.