Eight treasures chicken roll


60 grams of corn kernels
3 boneless chicken row
Round glutinous rice 150 grams
Dried mushrooms 2
30 grams of ham
20 grams shrimp
Red spring onion 15 grams
Ginger 5 grams
The right amount of cornstarch


Crystal little chicken flavor
White pepper
Soy sauce 1/2 tsp
Pinch of salt


Sugar 1/4 tsp
1 tsp soy sauce
A little rice wine
White pepper


 1. Wash and drain boneless chicken row, add all the marinade and marinate for about 30 minutes spare.
 2. round glutinous rice washed into the inner pot join 130㏄ water, add 1 cup of water outside the pot, and cook until the switch is pressed rice cookers switch jump, then simmer for 5 minutes spare.
 3. The dried mushrooms diced bubble; diced ham; bubble shrimp and set aside.
 4. wok, pour 1 1/2 tablespoons of oil, add red spring onion stir-fry until slightly dry, then add 3 after practice material saute, add all the seasonings and stir well.
 5. Add rice practice round 2 in the practice of four, green vegetables and stir evenly Serve corn pudding.
 6. After the chicken inside of row 1 cast cornstarch practice, practice and then covered with rice pudding 5, will row chicken rolled up and bag fresh film pack tight, into the steamer and steam for about 20 minutes, remove and let cool.
 7. Place the chicken roll practice 6 stained flour into the oil pan 160 ℃, the fried slices to color remove and let cool.