1) making glutinous rice chicken with lotus leaves (dim sum)

ingredients:

fresh lotus leaf, appropriate amount of glutinous rice, appropriate amount of chicken, appropriate amount of ginkgo and millet, and cotton thread.

Seasoning:

Pepper, monosodium glutamate, salt, pepper, shallot, garlic and cooking oil

Preparation method:

First, soak the glutinous rice for about two hours, then take it out, drain it and steam it in a steamer. Cut the chicken into diced pieces, heat the cooking oil, stir-fry the diced chicken, take out the diced chicken when it is half cooked, stir-fry the pepper and garlic, add the diced chicken, stir-fry the diced chicken completely, and add a proper amount of monosodium glutamate, salt and chives. Ginkgo and millet are cooked with white water first. After making good preparations, take out a proper amount of steamed glutinous rice, add fried diced chicken, ginkgo and millet, add a little pepper, monosodium glutamate and salt, wrap the glutinous rice with lotus leaves, and bind it with cotton thread for external use, so that the glutinous rice is completely wrapped in the lotus leaves. Finally, put it on a small fire and steam it until the color of the lotus leaves becomes dark and the fragrance of the lotus leaves can be smelled, so that it can be taken out and eaten.

Flavor features:

When the lotus leaf is disassembled, it is fragrant and delicious, the glutinous rice is smooth and delicious, and the chicken flavor completely penetrates into the glutinous rice. The fragrance of the lotus leaf has a long aftertaste, which is appetizing and refreshing, and has a unique flavor. It is a traditional snack in Panxian county, which enjoys a long reputation. It is not only a usual snack, but also a famous dish in the banquet.

Technical essentials:

First, choose big and fresh lotus leaves, and the glutinous rice should be completely steamed. When the glutinous rice is wrapped in lotus, steam it with low fire until the flavor of the lotus leaves slowly and completely penetrates into the glutinous rice.

(2) Jiangxi glutinous rice chicken method (dish)

raw materials: 1 chicken (about 1 grams).

ingredients: 2 grams of glutinous rice, 5 grams of cooked ham, 25 grams of white lotus, and 5 grams of water-soaked mushrooms.

Seasoning: monosodium glutamate, refined salt, minced scallion and sesame oil, 1 egg, 15g flour and 1g cooked lard (about 1g)

Method:

1. Slaughter the chicks, remove the hair and wash them, remove the bones and viscera of the whole chicken, steam the glutinous rice into rice, and boil the lotus seeds and cut them into rice grains.

2. Marinate the chicken with salt for a while. Put the ham and mushrooms into the belly of the chicken, dry-steam them in a cage until they are cooked, take them out to cool, slice them from the back with a knife, slice the thick parts of the legs, and the thickness of each slice should be uniform, and then cut the meat under the slices into rice grains for later use.

3. Knock the eggs into a bowl, add flour and appropriate amount of water, and make them into egg paste for later use.

4. Mix glutinous rice, lotus seeds, mushrooms, ham and chicken with refined salt, monosodium glutamate and chopped scallion to make stuffing.

5. Take a flat plate, apply a little cooked lard, first apply a layer of paste, then spread the chicken flat on it (chicken skin down), then spread the glutinous rice stuffing flat on the chicken, and then spread the paste evenly.

6. Heat the wok on a high fire. When the cooked lard is scooped in and heated to 7%, gently push the chicken in the pan into the wok, fry it until golden brown, scoop it up, cut it into domino pieces while it is hot, stack and shape it, and pour it with sesame oil.

characteristics: the chicken is fresh and tender, the glutinous rice is soft and fragrant, and it is a traditional dish in Ganzhou.

(3) Malay glutinous rice chicken (exotic flavor)

Raw materials: chicken breast, Thai glutinous rice, corn, edamame, mushrooms, eggs, sausages, oyster sauce, pepper, cooking wine, soy sauce, sugar, salt, sesame oil, etc.

Production:

1. Cut the chicken into small pieces with cooking wine first.

2. I soaked the glutinous rice in clear water for one night, but actually 3-4 hours is enough. The mushrooms are also chopped, mixed with the drained glutinous rice, a little sesame oil, and appropriate water (because I soaked it for one night, I just sprinkled some water in it symbolically, but didn't eat the glutinous rice), and steamed for 15 minutes. At this time, the steamed glutinous rice should be half cooked. Add oyster sauce, pepper, soy sauce, sugar and salt and mix well.

3. Boil an egg and cut it into 4 pieces.

4. Find a bowl. I use a transparent glass bowl for salad. I put marinated chicken, mushrooms, sausages, corn, edamame, eggs, etc. in turn. Finally, I cover the bowl with sticky rice and flatten it. If there is excess sauce in the marinated chicken, I can pour it in together, steam it in the pot for 45 minutes and pour it out backwards. Finally, I sprinkle sesame seeds, oyster sauce and a little Chili powder.