Materials:
Main ingredient: 1 local chicken (mine is almost 880 grams), salt to taste, lard to taste, 1 fresh lotus leaf, grass ropes
Chicken
Tummy stuffing: 1 preserved Chinese sausage, 5 dried shiitake mushrooms, a little bit of dried clam meat, a few drops of black bean soy sauce, 1 tablespoon of oil
Mopping chicken seasoning: thirteen spices 1 tablespoon, half a spoon of sugar, 1 tablespoon of fish sauce, 2 tablespoons of June fresh soy sauce, 1 ? tablespoons of oyster sauce, 2 green onions, 2 small slices of ginger, 3 cloves of garlic
Shell ingredients:
thin batter: about 200 grams of flour, 5 tablespoons of yellow wine, 1 tablespoon of salt, 1 tablespoon of thirteen spices, the amount of water
soft dough: about 200 grams of flour, the amount of water
(Thin batter and soft dough can be merged into) Dough wrapped in lotus leaves can be)
Oven temperature: 180 ° C - 200 ° C oven in the lower layer 2 hours or so"
1
Turkey plucked from the chicken body did not get rid of the chicken hairs, washed the skin and the chicken stomach, evenly in the chicken skin and chicken belly rubbed on the right amount of salt massage massage;
2
Start seasoning
3
Half a tablespoon of sugar;
4
1 tablespoon of fish sauce;
5
2 tablespoons of June Fresh Soy Sauce;
6
1 and a half tablespoons of Oyster Sauce
7
Then add finely sliced ginger, minced garlic, and small pieces of Chinese herbs and spices. garlic, chopped scallions and mix well;
8
Spread the seasoning in 7 evenly on the chicken body, and the chicken stomach, cover the container with plastic wrap, and put it into the refrigerator to keep it fresh for about 8 hours;
9
Prepare the stuffing for the chicken stomach, dried shiitake mushrooms, dried clam meat and soak them in warm water;
10
Soak the shiitake mushrooms and slice them into strips, sausage slices, clam meat to remove the sand;
11
Hot pan under a little oil add sausage, mushrooms, clam meat stir-fry to 8 mature, add the soy sauce and then stir-fry;
12
Stir-frying stuffing out of the pan to dry and cool, at the moment, the fresh lotus leaves washed and drained water reserve;
13
The cooled stuffing stuffed into the chicken stomach, cut both chicken claws in half at the cartilage of the knees, stuff the chicken claws into the chicken stomach, and seal the chicken stomach with a toothpick;
14
Scoop a spoonful of lard will be evenly smeared with a layer of lard on the skin of the chicken;
15
And then the processed chicken placed in lotus leaves, rolled up and wrapped up;
16
Using a straw rope tie up, horizontal and vertical should be tied;
17
The thin batter material added to a large pot, add the right amount of water, adjusted to a more viscous state (this step can be skipped);
18
Wrapped chicken lotus leaves evenly coated with thin batter, more viscous, with disposable gloves smeared with a little bit of oil to operate it (this step can be skipped);
19
19
The chicken was wrapped in the lotus leaves, and then wrapped in a bowl, and then wrapped in a bowl, and then wrapped in a bowl, and then wrapped in a bowl, and then wrapped in a bowl. /p>
There is some thicker batter in the basin, add some flour, add a little water and into a non-sticky dough;
20
The dough is sprinkled with a little flour and rolled out into a large cake, to be almost wrapped in the size of the ruffles of chicken Oh;
21
Put on the ruffles wrapped in chicken with a crust wrapped around it so that it can be put into the oven;
21
The ruffle wrapped chicken wrapped in a crust wrapped around it so that it can be put into the oven;
22
This is the first time that the ruffle wrapped in chicken is wrapped in a crust. /p>
22
Packed with a layer of tinfoil, because the color of their own oven will be more powerful, so wrapped in tinfoil and then put into the oven to bake;
23
185 ℃ baked 2 hours out of the oven, peel off the tinfoil, be careful to be more hot;
24
remove wrapped in the lotus leaf on the surface of the block, revealing the lotus leaf, peeled off the lotus leaf! It's the chicken.