Lotus flavored glutinous rice chicken

1. Prepare the required materials.

2. Soak dried mushrooms in advance to soften, and soak glutinous rice for at least 2 hours in advance.

3. Cover the steamer with gauze and place the pre soaked glutinous rice on top of the gauze. Steam over high heat for 30 minutes.

4. Take out the steamed glutinous rice, break it up and let it cool for later use.

5. Wash the chicken and cut it into small pieces.

6. Release the water and blanch it until the blood runs out.

7. Remove and drain the water.

8. Wash the shiitake mushrooms and cut them into shreds. Cut the salted egg yolk into small cubes, chop the garlic and ginger into small pieces, and rinse the fermented black beans.

9. Heat the wok and stir fry garlic, ginger, and fermented black beans until fragrant.

10. Pour in the chicken and stir fry until it's done.

11. Add shredded mushrooms and stir fry.

12. Then add light soy sauce, dark soy sauce, cooking wine, salt, and bell pepper powder and stir fry.

13. Add a little water and simmer for 3 minutes.

14. After simmering, pour in salted egg yolks.

15. Add glutinous rice.

16. Stir evenly.

17. Take half a lotus leaf and mix an appropriate amount of glutinous rice.

18. Pack into a square shape and steam over high heat in a steamer for 20 minutes.

19. Finished products