【Tianjin】Lotus-flavored glutinous rice chicken wings

Overview

Lotus-flavored glutinous rice chicken wings, this classic dish on the dining table, is usually made in my family during festivals or when entertaining guests. The steamed chicken wings and glutinous rice are filled with the fragrance of lotus leaves. The fragrance of the chicken wings is soaked into the glutinous rice, and the aroma of the lotus leaves is infiltrated into the whole rice. It is fragrant, glutinous and delicious. When making lotus leaf rice, my parents always use the ingredients. There were not so many chicken wings at that time, so they directly put in large slices of marinated pork belly. It was also very delicious. The fat of the meat was absorbed by the glutinous rice, so the meat was not greasy or greasy, and the rice was fragrant and glutinous. I remember that my parents would cook pork belly for us when I was very young. The meat would be marinated for flavor and then soaked in glutinous rice. There were no lotus leaves at that time, so my parents would use the reserved reed leaves to spread on the grate of the pot. Firstly, to increase the aroma, and secondly, to prevent the glutinous rice from sticking to the pot. In order to make the glutinous rice more chewy and the meat more flavorful, all the ingredients are soaked one night in advance and marinated. The lively scene seems to be right in front of you. When we were young, we guessed that we were going to make glutinous rice as soon as we saw our parents washing the glutinous rice, soaking it in water, and marinating chicken wings. At that time, we were looking forward to the New Year, with new clothes, candies, and so many delicious foods.

Tags

• hot dishes
• home cooking
• chinese banquet
• chicken wings
• chicken powder
• cooking wine
• dried lotus leaves
• dried shiitake mushrooms
• edible oil
• glutinous rice
• light soy sauce
• onions
• sichuan pepper powder
• white sugar
• ginger
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Wash the chicken wings, use a knife to make cuts on both sides of the chicken wings, add shredded ginger, cooking wine, light soy sauce, 20 ml of pepper powder, 1 tsp of white sugar, 1/2 tsp of salt, mix well, marinate one night in advance to add flavor, add minced green onions the next morning and marinate for a while, then fry in a frying pan over low heat to let the skin of the chicken wings spit out the oil (you can skip this step if you don’t mind)

   

2. 2 Wash the mushrooms one night in advance and soak them in a small amount of water. Take them out the next morning, wash them again, cut them into small pieces, and keep the mushroom water.

   

3. 3 Wash the glutinous rice one night in advance and soak it in water. Remove the water the next morning and pour in the water used to soak the mushrooms. Soak for a while, then clear out the mushroom water. Then pour in a little light soy sauce, soy sauce and Maggi fresh chicken powder, mix well, and let the glutinous rice eat the seasoning

   

4. 4 Soak the dried lotus leaves one night in advance and use them the next morning after they have been soaked

   

5. 5 Mix glutinous rice, chicken wings, and mushrooms, wrap them in lotus leaves, and tie them tightly with string

   

6. 6 Put it into the steamer tray of the rice cooker, add enough water to the inner pot of the rice cooker, put it on the steamer tray, select the "steaming" function, set the time to "45 minutes", press the "start" button, and the timer will sound.

   

7. 7 Ripe

   

8. 8 It’s time to eat