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
Cantonese cuisine: glutinous rice chicken
Steamed dumplings with hot noodles - Tang Mian Zheng Jiao
Steamed eggplant with mashed garlic - Qing Zheng Suan Ni Qie Zi
Steamed fish with steamed bread in microwave oven - Wei Bo Lu Zheng Man Tou Yu
The favorite of office workers -- tomato and egg soup - Shang Ban Zu De Zui Ai Fan Qie Ji Dan Tang