The chicken for Chinese New Year’s Eve is neither stewed nor fried. Add 1 lotus leaf and 1 bowl of glutinous rice to teach you fresh practices. Time flies very fast, and there are more than ten days to celebrate the New Year. Are you ready for the New Year’s Eve menu? How can there be less chicken, fish and meat on the family reunion table? Today I ’m going to share with you a fresh way of chicken. It is very simple. It does n’t require braised or stewed. It ’s easy to serve it as soon as it is steamed. Delicious and not getting fire.
How to make New Year’s Eve must-eat dishes, lotus leaf chicken with sticky rice
First, prepare the ingredients. I use mushrooms, chestnuts, and peanuts as ingredients. These are very good with chicken. You can also put peas or corn. The color will be more beautiful. Chicken legs are best because of chicken legs. The meat is firm and chewy and tastes better.
The glutinous rice is soaked in advance. It is best to soak it the first night. The peanuts are also soaked with the glutinous rice. It is softer when steamed.
Take out the steamed glutinous rice and cook it on the pot. Be sure to put a cloth on the drawer so that the rice grains won’t fall off and won’t stick to the rice dumplings. It’s also easy to clean the pot. Steam the glutinous rice for 20 minutes on high fire. Because we have to steam it again with chicken.
When steaming glutinous rice, let’s deal with lotus leaves. This is a dried lotus leaf. One is particularly large. After cutting it, you can pack three or four sticky rice chickens. It is enough to use two each time. Tea is usually sold where it is sold, and it is not expensive. It costs 1 yuan a piece, and it is very good to use it to steam glutinous rice or drink water.
Put the lotus leaf in hot water and cook it immediately, it will become very soft immediately, it is easy to handle when it is wrapped in meat, and it will not crack. After cooking, it can be used after cleaning.
Wash the shiitake mushrooms and simmer them with hot water, then cut into small dices. I use fresh shiitake mushrooms. If you use dried shiitake mushrooms, you can cut them directly after cooking. After the chestnuts are cooked, peel them and cut into small pieces for later use.
Remove the bones of the chicken leg, then cut into pieces, add salt, allspice, raw soy sauce and old soy sauce. If time permits, we can marinate the glutinous rice at the same time. Marinate it longer. Meat It will be very tasty, and the color of the meat will be very red and bright, so it looks more appetizing.
Pour a spoonful of oyster sauce
Pour in a spoonful of cooking oil, because chicken leg meat is lean and has no fat. Adding some oil can make the glutinous rice more oily and taste better.
Stir the chicken with all the seasonings and marinate for more than half an hour to let the chicken taste.
Pour the steamed glutinous rice into a large bowl and place the chopped mushrooms, chestnuts, and peanuts.
Pour marinated chicken
Then stir in the glutinous rice, chicken and all the ingredients, taste the salty taste of glutinous rice, and add some salt, so that the filling of lotus leaf glutinous rice chicken is completed.
Take a cooked lotus leaf, cut it in half, and add the glutinous rice chicken.
Fold the lotus leaf up, down, left and right
Bundle it again and steam it in a pot.
Put the cooked lotus leaf rice chicken into the pot, steam it for 40 minutes after the water is boiling, take it out to air, and it is ready to eat. It is very delicious, soft and glutinous and savory.