Accessories: Glutinous rice 100g Pork (lean) 750g Duck gizzard 75g Shiitake mushrooms (fresh) 30g Ham 25g Shrimp 25g Eggs 75g

Seasoning: green onion 20g Ginger 10g Wine 15g MSG 5g Salt 5g Pepper 2g Starch (corn) 130g Sugar 3g Soya Sauce 10g Sesame Oil 10g Peanut Oil 125 grams of each appropriate amount

Fried glutinous rice chicken practice:

1. Glutinous rice soaked in water, and then boiled twice;

2. lean pork granules with 10 grams of dry starch;

3. mushrooms, ham are cut into granules;

4. duck kidneys into a patterned granules, and the lean meat granules with the boiling water to cook;

5. Chicken blood, scalding fire, remove the hair, cut off the feet, remove all the bones and internal organs for the whole chicken;

6. peanut oil in a pot, under the glutinous rice, lean meat, kidney particles, mushroom particles, ham particles stir-fried, seasoning, salt, sugar, pepper, splash into the wine;

7. the above materials out of the chicken belly, the neck of the chicken pulled through the wing clip knot, rolled over, the chicken will be tied to the body of the holes, after the chicken. Sheng in the soup pot, add ginger, green onion, cooking wine, monosodium glutamate, refined salt, boiling water, cover stewed, take up;

8. Wuhuo pot, pour peanut oil, burned to 120 degrees under the shrimp slices deep-fried, with eggs and dry starch into an egg batter, evenly coated with the chicken, and then patted on the cornstarch;

9. peanut oil burned to 120 degrees, under the glutinous rice chicken deep-fried to the penetration of the chicken, fishing, pour away the oil, pouring Stewed chicken sauce, add mushroom rice, green onion, pepper, wet starch, seasoned soy sauce, sesame oil and mix well, pick up in a bowl, and then divided into three small dishes on the table;

10. will be fried chicken cut into two halves, each half of the side of the two cut into two, each cut into five pieces, placed on the plate in the shape of a chicken, fried shrimp slices around the edge.

For more information on fried sticky rice chicken, see Mint.com Food Library/shiwu/xiangzhanuomiji