1. Material: 250g glutinous rice, dried lotus leaf 1, a handful of dried mushrooms, two chicken legs, soy sauce 1 spoon, 0.5g pepper, oyster sauce 1 spoon, 3g salt, half a spoonful of cooking wine, 3g sugar, half a spoonful of starch and half a spoonful of sesame oil.

2, practice: glutinous rice soaked for two hours in advance, lotus leaf soaked in advance. Soak dried mushrooms in hot water, and don't pour the soaked water. Add a spoonful of oil-consuming glutinous rice, a spoonful of soy sauce, and a spoonful of mushrooms to soak in water, and stir well. Steam on low heat for 90 minutes. Boned chicken leg and cut into small pieces, cut mushrooms into small pieces, add oil consumption, soy sauce, salt sugar and starch, stir and marinate evenly. Heat a pan and put cold oil, add chicken and stir fry until fragrant, add a little mushroom water and soy sauce, stew until the juice is dry, add a little starch, and take out of the pan for later use. Spread the lotus leaf, lay a layer of glutinous rice on the bottom, a layer of chicken leg meat in the middle, and a layer of glutinous rice on the top, and then wrap it. Steam in a pot for 25 minutes.