Materials

Fresh lotus leaf 1 glutinous rice 250 grams of chicken dried mushrooms bamboo shoots peas

Seasonings oyster sauce cooking wine old soy sauce

Practice

1. Glutinous rice soaked in advance for more than 2 hours, and then on the steamer steamed, the amount of water is about 1/3 of the usual steamed rice, depending on the individual preferred texture. Of course, if you steam the same amount of water as you steam rice, you'll get a bit of a porridge feeling!

2. Chicken cleaned and cut into small pieces, with cooking wine, oyster sauce, soy sauce, dry starch marinade for 15 minutes (it is best to use chicken thighs, more tender, I'm too lazy to remove the bones on the use of the chicken breast);

3. Dry mushrooms soaked in warm water, cleaned and diced; bamboo shoots cut into dices, blanched in salted water, then fished out; peas are also into the boiling water and quickly blanched;

3.

4. pan into the oil, hot pour into the chicken, and then add a little soy sauce and oyster sauce and stir fry quickly;

5. Pour into the bamboo shoots, mushrooms and peas, add a moderate amount of salt, stir fry quickly and then turn off the heat;

6. Steam the glutinous rice poured into the mix;

7. Fresh lotus leaf Into the boiling water blanch a little, and then fished out and rinsed, on top of the "6" in the material;

8. 9. 9. With the lotus leaves to the glutinous rice on the package, with a string tied tightly (not lazy to divide into pieces, one is ok). Steam on the steamer for 15 minutes (the fire does not have to be very large, because the ingredients have been processed for the first time, the slow fire can let the fragrance of the lotus leaves slowly penetrate).