Many places don't have the same interpretation of Cantonese classic early tea nuomi chicken. There are various versions of it, and this is said to be the most interesting way to do it with night shift.
Practice:
1. Wash the glutinous rice and shrimp, soak them together for more than 2 hours, chop the chicken legs into chicken pieces, marinate the salt, cooking wine, soy sauce and starch for more than 30 minutes, steam the salted eggs and cut them into pieces for use.
2. Soak mushrooms and cut into shreds. Set aside. Wash the lotus leaf, blanch it in boiling water, then take it out, wash it in cold water for use.
3. Mix the fresh shrimps with salt, pepper, cooking wine and starch, put them into the frying pan and stir fry for a while, then put them out for use.
4. Cut the chicken leg and marinate with salt, cooking wine, soy sauce and starch for more than 30 minutes. Put a little cooking oil in the wok, stir fry ginger slices, then put in the marinated chicken pieces, stir fry for a while, and then put them out for use.
5. Stir fry the soaked dried shrimps and dried mushroom strips. Put the soaked glutinous rice and water together in the wok. Stir continuously until there is almost no water in the glutinous rice. Add the dried shrimps and dried shrimps in the wok, stir evenly, and mix well with oyster sauce.
6. Put the blanched lotus leaf in a small box, put a thin layer of glutinous rice, then put the chicken, shrimp and salted egg, finally lay a layer of glutinous rice, wrap it with lotus leaf, put it in the steamer, and steam it over medium or small fire.