Sticky Rice Chicken [Main Ingredients Auxiliary Ingredients] Chicken ...............1 only White Lotus ......... ......25 grams of cooked ham ............50 grams of shiitake mushrooms ......... 50g monosodium glutamate ...............5g refined salt ............ ......7 g eggs ...............1 chopped white scallions ...... ......10 g flour ............150 g cooked lard ......... 1000 g sesame oil ...............10 g glutinous rice ............ 400 grams [cooking method] 1. chicken slaughter, depilate and wash, the whole chicken to remove the bones and guts rinsed clean. 2. will be clean steamed glutinous rice, white lotus boiled and cut into rice granules, ham, mushrooms are also cut into rice granules standby. 3. chicken with salt, cooking wine (you can put some ginger and scallion) marinate for a few moments, and then will be the ham, mushrooms granules into the chicken belly, into the cage dry steaming to cook, cooled, with a knife from the back of the slice open the legs of the meat thick place slice down so that each Meat thick slice down, so that each slice of uniform thickness, and then slice down the meat cut into rice grains to be used. 4. Eggs knocked into a bowl, add flour and the right amount of water, adjusted into an egg paste to be used. 5. Glutinous rice, lotus seeds, mushrooms, ham, chicken grains, salt, monosodium glutamate, scallion white not mixed evenly into a filling. 6. Take a flat plate, smear a little cooked lard, and then smeared a layer of egg paste, and then the chicken flat on the top (skin side up), the glutinous rice stuffing flat on the chicken. Glutinous rice filling spread on the chicken, and then wipe a layer of egg paste. 7. frying pan on the fire, put the cooked lard burned to seven mature, the plate of chicken gently pushed into the pan, deep-fried to golden brown and remove, control the oil speed will be converted to bone pieces of chicken pieces, arranged in the plate, yard neatly drizzled with sesame oil. [process key] 1. When the chicken embryo is ready to put into the flat plate, pay attention to the brush cooked oil, skin side down, push into the pot in order to be relatively smooth. 2. frying chicken to master the oil temperature, pay attention to the fire when the pot, the oil should not be too cold, so as not to take off the paste, the main ingredients into the pot, you have to control the temperature of the oil, the oil should not be too high to avoid overcooking.