Bake chicken wrapped in lotus leaves in an air frying pan, add 15-20ml light soy sauce, about 3 tablespoons of common spoon, chopped green onion and Jiang Mo, a little white pepper and a packet of kiln chicken material, stir well, rub it on the chicken and massage.

Pour the soup and onion ginger into the chicken belly, marinate for 5-8 hours without salt and oyster sauce, then spread oil-absorbing paper on the air frying pan, wrap the Sanhuang chicken with lotus leaves at 200 degrees for 30 minutes, take out and brush the remaining sauce, and bake for another 30 minutes.

The method of wrapping chicken meat with lotus leaves

At step 1, we need to prepare a lotus leaf first. Note that it is not easy to bake fresh lotus leaves with fragrant taste. A tender chicken, after cleaning the chicken, evenly spread a layer of salt on the surface and gently smear it. All kinds of daubing techniques that you are familiar with can be used, but don't use too strong Thai daubing method.

Step 2: Apply for about 3 minutes. After the salt is sucked, we brush the chicken with a layer of yellow wine and then with a layer of soy sauce. Step 3: soak the mushrooms, tie the shallots into knots, then cut a few slices of ginger and stuff them into the chicken's stomach. Wrap the chicken in dried lotus leaves.

Now is the last step. Hong Qigong sealed the fragrance of lotus leaves and chicken with yellow mud. What do we use? It's simple, aluminum foil, wrap it, and wrap the chicken tightly. Preheat the oven to 220 degrees. Let's put the chicken in and roast it for 90 minutes. Be patient.

The moment Step 7 opens, the lotus leaf fragrance and roast chicken fragrance that have never been leaked will really make you unbearable. What are you waiting for? It's too hot. Step 8: The roast chicken is ready to eat.