Accessories: lotus seeds 25g ham 50g mushrooms (fresh) 50g eggs 25g wheat flour150g.

Seasoning: monosodium glutamate 5g salt 5g shallot10g lard (refined)100g sesame oil10g each.

Practice of glutinous rice chicken:

1. Slaughter the chicken, wash the hair, remove the bones and viscera of the whole chicken and rinse it clean;

2. Wash the glutinous rice and steam it into rice;

3. White lotus is boiled and cut into rice grains;

4. Cut the cooked ham into rice grains;

5. The mushrooms are pedicled, washed and cut into rice grains for later use;

6. Marinate the chicken with salt and cooking wine (you can put some ginger slices and onions) for a while;

7. Put the ham and mushrooms into the belly of the chicken, put them in a cage for dry steaming until cooked, and take them out to cool;

8. After cooling, slice it from the back with a knife, slice the thick meat on the leg to make each slice even, and then cut the meat under the slice into rice grains for later use;

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

10. Mix glutinous rice, lotus seeds, mushrooms, ham and chicken, add salt, monosodium glutamate and chopped scallion evenly to make stuffing;

1 1. Take a flat plate, apply a little cooked lard, then apply a layer of egg paste, then lay the chicken flat on it (chicken skin up), lay the glutinous rice stuffing flat on the chicken, and then apply a layer of egg paste;

12. Heat the wok on fire, add cooked lard and cook until it is 70% ripe, then gently push the chicken in the pan into the wok and fry until golden brown.

13. Control the oil cleaning speed. Change the chicken into bone pieces, put them on a plate, put them in order and pour sesame oil on them. ..