Lotus Spicy Glutinous Rice Chicken

3. Put it into a steamer grid covered with gauze, insert a few holes to keep out the water, and steam until it is completely cooked. If it comes out raw, you can sprinkle some pure water and continue steaming until it is cooked.

4. Steamed glutinous rice and set aside

5. Soak the mushrooms in water

6. Soak the scallops in water for 2 hours

7. Soak the lotus leaves in water until soft, then boil them in boiling water for a few minutes to sterilize

8. Sliced ​​sausage and mushrooms

9. Remove the bones from the chicken legs and cut into small pieces, add salt, cooking wine, oyster sauce, allspice, pepper and cornstarch, mix well and marinate for half an hour

10. Add peanut oil to the pot. When the oil is hot, add the chicken and quickly slide it into pieces

11. When the chicken changes color slightly, add the mushrooms and stir-fry

12. Add the sausage slices and fry until the oil is released

13. Add half a bowl of water to soak the scallops and cook for two minutes

14. Add scallops and add 1 spoonful of dark soy sauce for color

15. Pour some water starch

16. Stir quickly and stir evenly before taking it out of the pot. Some of the soup will be just right

17. Divide the lotus leaves into 2 parts, spread one part with a layer of glutinous rice, and spread it evenly

18. Add the fried chicken, etc., and drizzle with a little chicken soup

19. Cover with another layer of glutinous rice

20. Just wrap it up

21. Put the cooked glutinous rice chicken into the steamer and steam for 30 minutes. I only steamed 4 pieces, and the rest will be cooled and placed in the refrigerator for storage before eating. Take it out and steam it thoroughly

22. It’s time to start

23. Super spicy glutinous rice chicken