Chinese Food
Chicken rolls with glutinous rice
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When it comes to nuomi chicken, many people think of the salty, fragrant, soft and glutinous taste wrapped in lotus leaves. Generally, chicken, salted egg yolk, mushroom and other fillings are stuffed into glutinous rice, wrapped with lotus leaves and steamed in a pot. Today, I want to share with you a dish that subverts the traditional practice. Use chicken to wrap the stuffing such as glutinous rice. And use millet to replace part of glutinous rice. Children will eat it better. And the crispy and tender chicken will provide a more delicate taste. The flattering shape is more suitable for children to grasp. Naturally, it is more popular.
Cooking ingredients
Cooking Steps
Step1:Soak the glutinous rice in clear water one night in advance.
Step2:Add millet and water. The amount of water used for cooking is the same as usual. The glutinous rice is too small for babies to digest. So I added millet. Although the glutinous rice is not as good as glutinous rice, it's much easier for babies to digest.
Step3:After cooking in normal mode, scoop out a bowl of rice. Two drumsticks need about one bowl of rice. If you want to use them all, you need to prepare more drumsticks.
Step4:Use the food scissors to cut the tendons around the joints of the legs.
Step5:Cut along the inside of the leg. Cut off the fascia and meat on the leg bone completely. Draw out the whole leg bone.
Step6:Cut the chicken leg and lay it on the chopping board.
Step7:Chop with the back of the knife. Let the meat relax.
Step8:Add ginger shreds, salt and soy sauce. Marinate for half an hour. The longer you marinate, the better the chicken tastes.
Step9:Wash and peel the carrots. Cut them into shreds first, then dice them. Try to cut it into small pieces. It's easier to shape. The taste will be more delicate.
Step10:The water bamboo is also diced. Vegetables can be matched freely. You can use whatever you have at home. There is no strict requirement.
Step11:Hot pot with less oil. Pour in diced carrot and water bamboo.
Step12:Pour in the prepared bowl of rice. Stir well and then serve.
Step13:Spread the marinated chicken leg on the chopping board.
Step14:Spread a layer of corn starch. Increase the viscosity.
Step15:Put on the fried rice.
Step16:Roll up the chicken.
Step17:It's wrapped with tin paper. Both ends are tightened like candy.
Step18:Put in cold water. Steam for about 20 minutes.
Step19:Cool it down a little and take it out. Uncover the tin foil. In fact, the steamed chicken can be eaten. But in order to make the chicken taste more fragrant and crispy, we can fry it again.
Step20:Put a layer of starch on the surface of the chicken.
Step21:Heat the pot with less oil. Put in the chicken legs and fry slowly.
Step22:Turn over. Fry until the skin of the chicken is yellowish.
Step23:Cool it a little and cut it into small pieces. You can enjoy it with your family
Step24:If you can't eat it all at once, you can seal it up. Refrigerate it. Eat it in two weeks. Before eating, return to the pot and steam.
Cooking tips:There are skills in making delicious dishes.
