Authentic practice and formula of glutinous rice chicken

The authentic method and formula of glutinous rice chicken are as follows:

Materials and equipment: glutinous rice 1000g, bacon 200g, pork belly 300g, mushroom 200g, qianzi 8 slices, mustard tuber 150g, carrot 1 root (medium size), ginger powder 1 teaspoon, cooking wine/kloc.

1 and1000g of glutinous rice were washed and soaked in water for more than 2 hours. Soak mushrooms in advance when soaking glutinous rice. After 2 hours, start the steaming mode with the rice cooker until the water just covers the glutinous rice. Drop a little cooking oil before steaming.

2. Peel and dice pork belly, add a little ginger powder, 1 tablespoon cooking wine, 1 tablespoon soy sauce, and marinate for 20 minutes.

3. When brewing glutinous rice, cut qianzi, mustard tuber, carrot, pickled mushrooms, Enshi bacon and shallots into cubes. Add sauce again: put 2 tablespoons oyster sauce, 4 tablespoons light soy sauce, 2 tablespoons light soy sauce, 2 tablespoons white sugar, appropriate amount of white pepper, five-spice powder and chicken essence into a bowl, add half a bowl of water and mix well.

4. Make a pot of hot oil, stir-fry the marinated diced pork belly first, and then stir-fry it with Enshi diced bacon.

5. Stir-fry diced qianzi, diced mustard tuber, diced mushrooms and diced carrots, pour in the prepared sauce and cook until the soup is slightly dry and thick. Turn off the heating.

6. Pour the steamed glutinous rice into the stuffing, add chopped green onion and mix well.

7. Knead the mixed glutinous rice into glutinous rice dumplings.

8. Prepare batter: Pour 200g of flour, 40g of starch, 2 eggs, 5g of baking soda and a little salt into a large bowl, add water and stir into a slightly thin batter.

9. Pour the right amount of oil into the pot and heat it. Hang the dumplings in the batter, put them in the oil pan, fry them until the surface is golden and crisp, and take out and drain the excess oil.

10, fry as much as you eat, and fry a little when you eat. Wrap the remaining dumplings in batter, put them in an oil pan, fry until the surface of the dumplings is slightly yellow and set, and take them out. After cooling, put it in the refrigerator, put it in the fresh-keeping layer the next day, and fry it in the oil pan when eating. Put it in the frozen layer at regular intervals, take it out and thaw it completely before eating, and then put it in the oil pan and fry it thoroughly.