How to make glutinous rice chicken in Yanbian or Korea?

The raw materials for Korean glutinous rice chicken are: bamboo shoot hen 1 chicken (about 1.5kg), glutinous rice 150g, ham 25g, lettuce 25g, water-soaked mushrooms 15g, soybean oil 250g, sesame salt 25g, chicken soup 500ml and Chili sauce 25g. Seasonings to be prepared: one radish, salt 10g, cooking wine 10g, sugar 12.5g, corn flour 15g, soy sauce 7.5g and chicken oil 50g. Practice: 1. Shoot the hen, bleed, depilate, eviscerate, and steam the glutinous rice with chicken soup until it is half cooked. Wash the whole chicken, soak it in clear water, and take out the water control.

2. Heat a wok, add chicken oil, heat it to 50%, add chicken, diced mushrooms and diced ham, stir fry, add cooking wine, salt, sugar and half sauce, stir fry well, then add glutinous rice, mix well and put it in a porcelain bowl for later use.

3. Put the stuffing into the chicken belly from the opening, sew it with thread at the opening, smear the remaining sauce on the chicken, and steam it in a porcelain basin for about 30 minutes.

4. Take out the chicken, spread the corn flour evenly, put it in a 50% hot soybean oil pot, fry it yellow, take it out, and control it to dry. Put the chicken breast on a plate with lettuce leaves around it, showing its characteristics: golden color, crisp outside and tender inside, and delicious taste.