When it comes to glutinous rice chicken, although it is available in many regions, we usually default to it as a famous snack in Cantonese cuisine. It is especially popular during morning tea or late night snack time.

Soak the glutinous rice for about twelve hours in advance, then pour off the excess water and steam it in a pot; cut the chicken into strips or cubes and marinate it with rice wine, light soy sauce, oyster sauce, pepper, salt and dark soy sauce for about an hour; because I personally

I like food made from glutinous rice, and the varieties I often eat are basically sweet, but this snack is salty, with chicken, barbecued pork, mushrooms, etc. as fillings, and my favorite salted egg yolk, plus...

Wrapped in leaves and steamed.

First, you have to catch the naughty glutinous rice and soak it in a bath for 8 hours. In comparison, dried mushrooms and dried shrimps are much more docile, soak them in a bath for half an hour and drain them.

Then add a large spoonful of the fried filling in the center of the glutinous rice, then put two or three chestnuts and a salted egg yolk; then take an appropriate amount of glutinous rice to cover the filling until the filling is no longer visible; each time in Cantonese style

This is a must-try item for me when I eat at the restaurant, because I like all glutinous rice-based foods.

But to be honest, Hui prefers to eat the glutinous rice chicken made by herself, far better than our local Cantonese restaurant.

Prepare a large chicken leg, remove the bones and cut it into pieces. Marinate it with cooking wine, soy sauce, pepper, powdered oil and starch.

Prepare salted egg yolk, mushrooms, sausage and other ingredients and cut them into cubes.

Speaking of this glutinous rice chicken, there is no chicken. The fried glutinous rice chicken is golden and bumpy in appearance. It is shaped like a round thorn ball. It is crispy on the outside and tender on the inside. It is called it because it is shaped like chicken skin.

Our Chinese food culture has a long history, and there are many types. The glutinous rice chicken we know is divided into Guangdong's lotus-flavored glutinous rice chicken and Wuhan's snack fried glutinous rice chicken.

The lotus-flavored glutinous rice chicken tastes fragrant and delicious, while the fried glutinous rice chicken is overflowing with meat. Fry the chili and garlic, add the diced chicken, and then stir-fry the diced chicken until it is completely cooked. At the same time, add an appropriate amount of MSG, salt, and chives.

Ginkgo and chestnut are first cooked in white water.

First put chicken, mushrooms, eggs and sausages in a bowl, then put glutinous rice on top and press the glutinous rice tightly.

Put it in a steamer and steam it over high heat for 25 minutes. When eating, use a knife to draw a circle along the edge of the bowl and it can be easily flipped out.