half a chicken (more than 6g)

3g of salt

15g of soy sauce

8-1g of oyster sauce

4-5 pieces of ginger

2 pieces of onion

4 pieces of lotus leaf

lotus leaf chicken?

Wash the chicken, put it in a pot, and add salt, light soy sauce, oyster sauce, ginger slices and shallots.

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Then massage the chicken for a few minutes, so that the seasoning can be evenly spread on the chicken. Leave it for a few hours. I pickle it in the morning and bake it at dinner. (It is best to marinate one night in advance, which will be more delicious. )

boil some hot water in the pot, add lotus leaves and coOK for a while. When the lotus leaves are soft, it will be ok. (My lotus leaf is a square lotus leaf used to make glutinous rice chicken, which is relatively small. If it is a whole piece, one piece should be enough.)

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Two lotus leaves are staggered and stacked, and the salted chicken is put on.

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Cover the chicken with the remaining two lotus leaves and wrap the chicken. Then wrap it in tin foil.

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It's wrapped and that's it. Baked in the oven at 22 degrees for 45 minutes.

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Open the tin foil and lotus leaf, the lotus fragrance is fluttering, and you will feel hungry when you smell it. Pour the chicken juice into a bowl, which can be used for dipping, and cut the chicken into pieces (if it is not beautiful today, it will not be ugly. ) Chicken nuggets are fragrant. If they are stained with chicken juice, the taste will be stronger, and the delicious mouth water will flow ...