Cooking Steps

1. 

   Step1:Soak the glutinous rice in clear water for two hours. Wash the matsutake and soak it in clear water for two hours. Leave the matsutake water for steamed chicken. Wash the chicken's viscera with cooking wine and rub it evenly inside and outside. Scald the chicken's viscera and skin with boiling water for less than 30 seconds. Use supercooled water for standby.

2. 

   Step2:Remove the glutinous rice water, mix it with salt and soy sauce, pour it into the chicken's abdomen, seal the opening of the chicken's abdomen with toothpick or string, put the chicken into a large bowl, add the soaked matsutake and matsutake water together into the large bowl, add the yam, scallion and ginger slices, add a little salt to taste, steam for more than two hours on the pot.

3. 

   Step3:After steaming, put the shallot on the surface and sprinkle it with hot oil. Garnish with a little coriander and serve