Lotus leaf chicken belongs to Cantonese cuisine, and the main raw material is Sanhuang chicken, which is difficult to make. If you have made this cookbook, whether you succeed or fail temporarily, China Food Network welcomes your comments on this cookbook and also welcomes you to share your experience.

The raw material of lotus leaf chicken: Sanhuang chicken;

Ingredients of lotus leaf chicken: a lotus leaf and dried mushrooms;

Lotus leaf chicken seasoning: ginger slices, soy sauce, oyster sauce, sugar, salt, white pepper, cooking wine and sesame oil.

The practice of lotus leaf chicken:

1, the chicken is washed and chopped into small pieces, which is about half smaller than the chicken pieces we usually make, so it is easy to taste and the steamed taste will be smooth and tender.

2, chicken nuggets with a spoonful of oyster sauce, a spoonful of cooking wine, a spoonful of white pepper, 2 tablespoons of starch, 2 tablespoons of soy sauce, half a spoonful of sugar, a little salt, ginger, mix well and marinate for about half an hour.

3. Marinate the chicken and soak the mushrooms in warm water.

Wash the dried lotus leaf with clear water, which has a dry taste.