How to make glutinous rice chicken delicious?

First prepare a big lotus leaf, a catty of better glutinous rice, a freshly slaughtered chicken, a little ginkgo and chestnuts.

The ingredients are even simpler, just a small amount of monosodium glutamate and salt, and a proper amount of garlic and soy sauce.

Firstly, the glutinous rice was washed and soaked in water for more than two hours. When the glutinous rice is almost soaked, take it out to control the moisture, and then put it in a steamer for later use. Then I began to clean up the chicken. First, I cut the chicken into even pieces, pour a proper amount of oil into the pot, and when the oil is warm, turn the chicken pieces into the pot and stir-fry them with high fire. When the chicken is half-cooked, take it out, then add the garlic and pepper mentioned just now and fry it. Put the half-cooked chicken pieces back into the pot and continue to fry the pepper and garlic. After frying, add chopped green onion monosodium glutamate and salt. That's great. Take it out for later use.

Then boil chestnuts and ginkgo for later use. Then spread the lotus leaf on the chopping block, put steamed glutinous rice on the lotus leaf, add chicken chestnuts and ginkgo into the glutinous rice, and add a little pepper, monosodium glutamate and salt to taste. Put away the lotus leaves and roll them up. To tie it tightly with strong thread, the main thing is to completely wrap the glutinous rice.

Boil water in a pot, put it on a steamer and steam it over low heat. When the color of lotus leaves becomes deep, you can smell a lot of fragrance by steaming them. So you can eat.

There has always been a rumor among the people that glutinous rice chicken was first invented in a night market in Guangdong. At first, instead of lotus leaves, I used two rice bowls to buckle them up. But later, in order to make it more convenient to go out and sell, some vendors improved it and wrapped the food with lotus leaves instead of using bowls.

In addition, there is a snack in Hubei called glutinous rice chicken, but this snack has nothing to do with chicken, but because it is fried with glutinous rice, and the golden yellow after binding is like chicken skin, so it is named glutinous rice chicken.