1) Wash and soak the glutinous rice for 2 hours. Wash and dry the chicken leg. Do not take out the chicken bone with a knife.
2) Use the back of the knife to flatten and loosen the chicken leg meat. Then put the chicken leg meat into a large bowl,
3) Add barbecue sauce, oyster sauce, rice wine, onion (half of the amount), ginger, garlic and marinate for more than 6 hours to make it taste good.
34 add oil into the frying pan, when the oil temperature is 5% hot, change to medium and low heat, add sausages, asparagus, mushroom, medlar, and chopped green onion, stir fry for 2 minutes,
4) Then add the soaked glutinous rice, stir fry for about 3 minutes, add salt to taste, and
5) Put the fried glutinous rice into the rice cooker, add water 1cm higher than the glutinous rice, and stir fry.
6) Take out the marinated chicken leg meat, pat it with the back of the knife to make it smooth, and then put some steamed glutinous rice on the chicken,
7) Then roll up the chicken leg and tie it with cotton thread around the chicken leg.
8) Wrap the chicken leg meat in candy shape with tin paper, put it into the middle layer of the preheated oven, bake it at 200 degrees for about 25 minutes.
9) After baking, take out the chicken roll, open the tin paper, brush a layer of barbecue sauce on the chicken roll, and bake for about 25 minutes until the surface is golden and mature.