How long does glutinous rice chicken steam?

Key raw materials: fresh lotus leaf, steamed rice, chicken breast, ginkgo nuts and chestnuts, and cotton thread.

Seasoning: chicken essence, salt, chives, garlic, vegetable oil and a small amount of soy sauce.

Exercise:

1. First soak the fermented rice for two hours, then take it out, drain the water, and cook it in a wok.

2. Cut the chicken breast into small pieces, boil the vegetable oil, and fry the mushroom beef until it is half cooked.

3. Stir-fry pepper and garlic, add mushroom beef, stir-fry mushroom beef thoroughly, and add appropriate amount of chicken essence, salt and chives. Boil ginkgo and chestnuts with clear water first.

4. After full preparation, take down the steamed wine, add the fried mushroom beef, ginkgo fruit and chestnuts, add a little pepper, chicken essence and salt, wrap the glutinous rice with lotus leaves, and then bind it with cotton thread, so that the wine is completely wrapped in the lotus leaves.

5. Finally, steam on a slow fire. When the color of the lotus leaves darkens and the fragrance of the lotus leaves can be smelled, they can be picked.

Key points of production: choose large and fresh lotus leaves, cook the mash thoroughly, and when the mash is wrapped with lotus flowers, steam it with slow fire until the fragrance of lotus leaves gradually penetrates into the mash completely.