Cooking Steps

1. 

   Step1:Peel the meat from the Maodou, slice the ginger, remove the old root from the mushroom, dice all kinds of side dishes, wash the glutinous rice and japonica rice, boil them into rice in a water and electricity cooker, cut the chicken into pieces, wash the lotus leaves, boil them in boiling water, and then cool them in cold water.

2. 

   Step2:Heat the non stick pot. Pour in a small amount of oil. Stir fry the ginger. Stir fry the chicken until golden. Pour in 56 spoons of raw soy sauce, 1 spoonful of old soy sauce, 3 spoonfuls of oil consumed, 1 spoonful of sugar and 2 spoonfuls of yellow wine. Mix well and simmer the chicken for 56 minutes to make it brown.

3. 

   Step3:After the chicken is coloured, add all ingredients and stir fry together. Until the water is thick, add the steamed rice and mix evenly. Add salt and soy sauce to the table. Add the soy sauce, pepper and other ingredients to the taste and love it.

4. 

   Step4:Mix the rice and put it on the lotus leaves. Wrap them separately. Then put the wrapped rice in the steamer and steam for about 20 minutes. I use the Taji pot here, and the steamed lotus leaves rice is also very good.

5. 

   Step5:The chicken rice with lotus leaf is fragrant

6. 

   Step6:Cut the lotus leaf into a cross knife. Peel out the fragrant and delicious lotus leaf rice. Turn your spoon. You are ready to eat

7. 

   Step7:With the rest of the chicken leg, chicken feet and other chicken offal, add some mushroom, and then make a chicken leg mushroom basil soup. This dinner will be more abundant and satisfying.

8. 

   Step8:Finished product phot