Chicken 1 shiitake mushroom 7 onions 1 lotus leaf 2 soybean oil 1g salt 5g chicken essence 5g sugar 5g cooking wine 5g scallion 1g ginger 1g star anise 2g
1 Remove the secondary claws, chicken wings and necks, and the bones of chicken thighs are broken with the back of a knife to facilitate the final wrapping of lotus leaves;
2 Soak soy sauce, salt, chicken essence, cooking wine, sugar, ginger, scallion and star anise for later use; 3 chicken yard flavor, put it in the refrigerator for about 2 hours, and flip it halfway to taste it;
4. Mushrooms and onions are stuffed into the chicken's stomach together with the seasoning of different flavors;
5 after filling, I am afraid that the juice will flow back, and I sewed the knife edge with thread. Don't use lard and scallion to stir and apply it on the chicken surface to enhance the flavor;
6 dried lotus leaves are wrapped in water, which can be tied with thread, then mixed with flour and wine and wrapped outside the lotus leaves;
7 Dig a pit and put charcoal on the bottom, then put the chicken, then put charcoal on it and add fire;
8 eat in two hours.
main ingredients: chicken, shiitake mushrooms, ginger, flour, aniseed and dried lotus leaves
auxiliary materials: white wine, soy sauce, white sugar, fragrant leaves, water, cooking wine, oyster sauce, salt and coriander
1 Wash the ginger and fragrant leaves, peel the ginger and cut half into slices.
2 the other half of ginger is ground into velvet.
3 wash coriander and cut into sections.
4 mushrooms are soaked and pedicled.
step 5
3 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 2 tablespoons of salt and ginger to make a sauce.
6 after washing the whole chicken, put the soaked and rooted mushrooms, shredded ginger and coriander into the chicken's stomach. Pour some sauce into the chicken belly and seal it with a toothpick.
7 then pour the remaining sauce into the fresh-keeping bag, put the chicken in it, and tie the bag. Put it in the refrigerator for a day.
8 dry lotus leaves are soaked in clear water for at least half an hour. Appropriate amount of white wine and water are poured into flour.
9 Make dough, cover with plastic wrap and wake up for a while.
1 Brush a layer of sauce on the surface of the salted chicken and wrap the chicken with lotus leaves.
11 Wrap the chicken in dough. Preheat the oven at 15 degrees, put the dough in a baking tray covered with tin foil and bake it in the middle and lower layers of the oven for about 2 minutes.
12 after baking the dough, move it to the baking net or put it in the middle and lower layer of the oven. Bake at 13 degrees for 8 minutes.
13 Take out the baked dough and chicken, and crack the dough with a hammer.
14 after breaking the dough, uncover the lotus leaves.
15 take some large lettuce leaves, wash them and spread them on the plate. The remaining lettuce is used to make lettuce in oyster sauce.
16 put the roasted chicken on the lettuce, with fragrant lotus leaves, rich wine fragrance and crispy chicken.
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