Cooking Steps

1. 

   Step1:Choose a grass chicken. Remove the internal organs and wash them. Scald them inside and outside with boiling water. Don't scald them too long. Just drench them with hot water. After scalding, mix with cooking wine inside and outside.

2. 

   Step2:Soak the glutinous rice for more than two hours. Pour out the water after soaking. Mix with salt and soy sauce and set aside

3. 

   Step3:After cleaning, soak the matsutake in warm water. There should be more water. The soaked water should be used to steam the chicken

4. 

   Step4:Slice the scallion. Slice the ginger for later use.

5. 

   Step5:Pour the mixed glutinous rice into the belly of the chicken. Seal the opening with a bamboo stick. Put it in a large bowl. Pour in the soaked matsutake and matsutake water. Add green onion and ginger. Season with salt and steam for more than two hours. Sprinkle the scallion on the surface after steaming and pour it on the scallion with hot oil. Sprinkle the coriander.