Preparation: Glutinous rice is washed a few times in water and then soaked in water for 4 hours. Break the lotus seeds in half, remove the lotus embryo, boil for 10 minutes, take out the basket to drain. Soak dried shiitake mushrooms until they bloom. Cut off the head and boil for 20 minutes then remove, rinse thoroughly, squeeze out excess water, diced or cut into short strands. Peel chives, and cut them into small pieces.
Cut the chicken into large chunks; Marinate with 3g seasoning powder, 1g salt, 5g sugar, 2g ground pepper, marinate all ingredients together for 15 minutes to absorb the seasoning. Wash the chicken skin thoroughly and pat dry with a paper towel.
Cooking sticky rice: Glutinous rice soaked in water to swell, take out to dry. Mix well with boiled lotus seeds and 1g salt. Then put in a basket, steam it on high heat for 15 minutes, when the rice grains are clear, slowly scoop 150ml of coconut milk into it, stir evenly so that the surface layer of rice is on the bottom of the pot and vice versa, then put it in the steaming basket. close the lid. After steaming for another 30 minutes, check the sticky rice. If cooked, add 5g of sugar, stir well and turn off the oven. Place the sticky rice on a small plate and let it cool. Heat a pan on the stove for a few minutes, then add 10ml of cooking oil and chives, fry until slightly golden, then add the chicken, turn until cooked. Add the shiitake mushrooms and stir-fry, season with salt and pepper to taste. Continue to stir-fry the chicken until dry. Add the fried chicken to the steamed glutinous rice and mix until well combined.
Chicken sticky rice roll: Place the chicken skin on a cutting board, skin side down, put the mixture of glutinous rice and steamed chicken on top and roll the skin around. Then use foil to cover the spring rolls and then bake on charcoal or put in the oven at a temperature of 2000C for about 30 minutes.
When the chicken is cooked, remove the foil, cut into bite-sized pieces, place on a plate and serve with vinegar salad.
Sticky rice must be cooked to the point of being soft, but not watery, and covered with a layer of delicious spices. Chicken should not be watery. The dish has the aroma of lotus seeds and the richness of condensed coconut milk. The steaming should be even and have a firm structure. Chicken skin should be golden brown.
When you have sticky rice, slowly add a spoonful of coconut milk so that the rice doesn’t get watery; You should use Vietnamese sticky rice or large-grain sticky rice to make the sticky rice sticky and keep it well.
Grilling spring rolls on a charcoal stove will taste better than baking in the oven: spring rolls will be more fragrant.
If the chicken skin is not golden brown enough, you should pan-fry to get a more eye-catching golden color.
Soak sticky rice in warm water for no more than 3 hours.
EFFECTS OF THIS Dish
This dish is very useful for people with depression, nervous problems, damaged immune systems, reduced body resistance, easy inflammation, loss of appetite, insomnia, impaired memory. Because this dish is very rich in carbohydrates and fat, people with diabetes, high blood fat and people with blood should avoid eating it.