First, soak the glutinous rice for about two hours, then take it out, filter it and steam it in a steamer. Cut the chicken into blocks, heat the cooking oil, stir-fry the diced chicken, take out the diced chicken after medium cooking, stir-fry the pepper and garlic, add the diced chicken, stir-fry the diced chicken completely, and add a proper amount of monosodium glutamate, salt and chives. Ginkgo and chestnut are cooked with white water first. After making good preparations, take out a proper amount of steamed glutinous rice, put fried diced chicken, ginkgo and chestnut in it, add a little pepper, monosodium glutamate and salt, wrap the glutinous rice with lotus leaves, and bind it with cotton thread for external use, so that the glutinous rice is completely wrapped in the lotus leaves. Finally, put it on a small fire and steam it until the color of the lotus leaves becomes dark and the fragrance of the lotus leaves can be smelled, so that it can be taken out and eaten.

When the lotus leaf is disassembled, it is fragrant and delicious, the glutinous rice is smooth and delicious, and the chicken flavor completely permeates into the glutinous rice. The fragrance of the lotus leaf has a long aftertaste, which is appetizing and refreshing, and has a unique flavor. It is a traditional snack in Panxian county, which enjoys a long reputation. It is not only a usual snack, but also a famous dish in the banquet.

First of all, you should choose the big and fresh lotus leaves, and the glutinous rice should be completely steamed. When the glutinous rice is wrapped in lotus, steam it with low fire until the flavor of the lotus leaves slowly and completely penetrates into the glutinous rice.