Cantonese cuisine: glutinous rice chicken(yue cai nuo mi ji )

Cantonese cuisine: glutinous rice chicken

Introduction:

"Glutinous rice chicken is a kind of dim sum in Guangdong. It is said that the origin of glutinous rice chicken was the night market in Guangzhou before liberation. At first, it was steamed in bowls. Later, it was sold by hawkers in lotus leaf packages for convenience. In ancient times, glutinous rice chicken was made of glutinous rice, Yao Zhu, dried shrimp, or boneless chicken wings. Traditional glutinous rice chicken has a large portion, which is three or four meters long. Eating one glutinous rice chicken is almost half a meal. Therefore, since the 1980s, Guangdong restaurants have launched "guinea fowl" with the same materials but half the size, which is very popular with customers. Another snack similar to glutinous rice chicken is lotus leaf rice. They are similar in appearance, but the lotus leaf rice is made of sticky rice, while the glutinous rice chicken is made of glutinous rice

Production steps:

Materials required:

Chicken wing root: appropriate amount

Glutinous rice: right amount

Mushroom: right amount

Salted egg yolk: right amount

Bacon: right amount

Barbecued pork: moderate

Lotus leaf: right amount

Oyster sauce: 2 teaspoons

Salt: 1 / 3 spoon

Soy sauce: 2 teaspoons

White pepper: 1 / 3 teaspoon

Sugar: 1 / 3 spoon

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yue Cai Nuo Mi Ji