The authentic practice and recipe of glutinous rice chicken are as follows:

Materials equipment: 1000g of glutinous rice, 200g of bacon, 300g of pancetta, 200g of mushrooms, 8 pieces of dried seeds, 150g of squash, 1 carrot (medium-sized), 1 tsp of ginger powder, 1 tsp of cooking wine, 2 tbsp of oyster sauce, 4 tbsp of soy sauce, 2 tbsp of dark soy sauce. 2 tablespoons of sugar, white pepper, five-spice powder, chicken broth, 200 grams of flour, 40 grams of cornstarch, 2 eggs, 5 grams of baking soda, salt, small half a spoon.

1, 1000 grams of glutinous rice washed and soaked in water for more than 2 hours. When soaking the glutinous rice in advance, the mushrooms are also soaked on. 2 hours after the rice cooker to open the steamed rice mode steamed, the amount of water just over the glutinous rice can be, before steaming the rice drop a little cooking oil.

2. Peel the meat and chop it into small pieces, add a little ginger powder, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, marinate for 20 minutes.

3, soak the glutinous rice, the dry seeds, squash, carrots, soaked mushrooms, Enshi bacon, small onions all cut into small dice. Then adjust a sauce: bowl pour 2 spoons of oyster sauce, 4 spoons of soy sauce, 2 spoons of soy sauce, 2 spoons of sugar , the right amount of white pepper, five spice powder, chicken essence, add half a bowl of water and mix well.

4, do pot of hot oil, first marinated pork diced stir-fried flavor, and then into the Enshi bacon diced stir-fried together.

5, and then the dry son of diced, squash diced, mushroom diced, carrots diced pour into the stir-fry, pour in the sauce in advance, cook until the soup slightly dry thick off the fire.

6. Pour the steamed glutinous rice into the filling, add chopped green onion, and toss to coat.

7: Knead the steamed rice into glutinous rice dumplings.

8. Make the batter: In a large bowl, pour 200 grams of flour, 40 grams of cornstarch, 2 eggs, 5 grams of baking soda, and a pinch of salt, and mix with water to make a slightly thinner batter.

9. Pour a proper amount of oil into a wok and heat it up. Put the glutinous rice dumplings on the batter, put them into the frying pan, fry until the surface is golden brown and crispy, and then drain off the excess oil.

10. Fry as many as you can for the meal, and char them a bit for the meal. The remaining glutinous rice dumplings coated with batter into the frying pan, deep-fried until the surface of the glutinous rice dumplings slightly yellow stereotypes can be fished out. After cooling, put it into the refrigerator, put it into the fresh layer for the next day's food, and then put it into the frying pan to deep-fry it when you eat it; put it into the freezer for a period of time, and then put it into the frying pan to deep-fry it before eating it after it is completely thawed out.