Guangdong teahouse must order food - glutinous rice chicken, salty, soft and glutinous, a bite full of fragrant
[Glutinous Rice Chicken] - Features: Salty, fragrant, soft and glutinous, the method is simple, and you don't need to get up early to make breakfast once you do it
【Main ingredients】Lotus leaf, 2 kg of glutinous rice, 1.5 kg of chicken thighs, 10 shiitake mushrooms, 15 grams of fungus
【Seasoning】Salt, cooking oil, soy sauce, oyster sauce, chicken powder, shredded ginger
——Start making——
Step 1: First of all, wash the glutinous rice several times to remove dirt and dust, and glutinous rice is a grain that has been stored for a long time. Then soak in water for two hours or three hours. In this way, the soaked glutinous rice is soft and glutinous.
Step 2: While the glutinous rice is soaked, we will deal with the chicken thighs, the chicken thighs are generally frozen food, first thaw it and soak it in water for an hour, then blanch it in a pot under cold water, blanch the blood foam, you can pick it up and wash it again, drain the water. The fungus and shiitake mushrooms are soaked in water for half an hour, then cleaned and set aside. The lotus leaves are dry, and they must be soaked in water for half an hour to be cleaned.
Step 3: Cut a chicken thigh into 3 pieces and marinate with salt, cooking oil, soy sauce, oyster sauce and shredded ginger for 20 minutes. Cut the mushrooms in half, cut the fungus into thick strips, and set aside.
Step 4: The chicken thighs are marinated, boil a little oil in the pot, go into the chicken thighs to stir-fry and dry the body, it is best to fry the chicken thighs a little golden, pour in boiling water to cover the ingredients, cover the lid and cook for 20 minutes, and then put the mushrooms and fungus into the stir-fry evenly to produce the fragrance, you can turn on the high heat to collect the juice, out of the pot for later use.
Step 5: After the glutinous rice is soaked, filter out the water, spread a layer of steaming cloth in the steamer, pour the glutinous rice into it, spread it flat, and then prick a few small holes to make it easier for the glutinous rice to be steamed through. Steam in a pot with cold water for half an hour.
Step 6: The glutinous rice is still quite hot when it is just steamed, first mix a sauce and mix the glutinous rice, take a bowl and pour in an appropriate amount of soy sauce, oyster sauce, salt, chicken powder and stir well, while the glutinous rice is still hot, pour it on, stir evenly to taste, and set aside.
Step 7: I bought the whole lotus leaf with lotus leaves, cleaned after soaking, it is better to cut it into a square to use, but I didn't cut it so well here, and the quality of this lotus leaf is average, a little broken, and the position that can be used is relatively small, so it will be used, if you can, buy a lotus leaf that specializes in steaming glutinous rice chicken to use, it is a very complete square.
Step 8: The previous processes are all ready, now come to wrap glutinous rice chicken, take a lotus leaf, grab a handful of glutinous rice with your hand and rub it round, flatten, put it in the middle of the lotus leaf, and then clip a piece of chicken, mushrooms, a little fungus spread on the top of the rice, and then rub a handful of glutinous rice to flatten, cover it, gently press it with your hands, and compact it a little around it. Wrapping glutinous rice chicken and wrapping zongzi have the same trick, wrapping glutinous rice chicken is to wrap the lotus leaf diagonally, this corner wrapping past, the diagonal side of the wrap again, until the back of the shape, the last corner rolled to compact, just wrapped.
Step 9: After everything is done, boil in cold water, turn on high heat and steam for 20 minutes, and then you can eat it out of the pot!
Summary of the practice:
1. Glutinous rice needs to be soaked for 2-3 hours in advance, soaked glutinous rice is easy to steam, another reason is that the soaked glutinous rice is soft and glutinous, and the unsoaked glutinous rice is very hard but not glutinous.
2. The chicken, shiitake mushrooms, and fungus should be fried in the pot before they are fragrant.
3. I didn't choose the lotus leaf well, and the friends who want to do it can choose the lotus leaf for glutinous rice chicken to be better operated.