beggar's chicken

Main ingredients Sanhuang chicken 1 piece

Lentinus edodes 1 scallion 1 flour 300g.

Seasoning salt, onion, ginger, cooking wine, soy sauce, oyster sauce, 2 spoonfuls of white wine, lotus leaf 1 pepper powder.

The practice of beggar chicken

1. Knock off the bones of the chicken leg with the back of the knife first, so as to fold and shape it.

2. Add onion, ginger, garlic, salt, oyster sauce, cooking wine, pepper and other seasonings to the chicken.

3. Massage the seasoning into the chicken.

4. Stir-fry Zanthoxylum bungeanum until fragrant.

5. Crush the stir-fried pepper with a rolling pin.

6. Add the chicken to marinate together, cover it with plastic wrap, put it in the refrigerator, marinate for more than an hour, and take it out and turn it over.

7. soak the dried lotus leaves in cold water for a while

8. Mix dough with cold water and white wine.

9. Make the dough into a dough with moderate hardness.

10. Coat the salted chicken with spiced powder and pepper.

1 1. Shred onions and mushrooms for later use.

12. Put shredded mushroom and shredded onion into the remaining juice of pickled chicken and mix thoroughly.

13. Stuff the mixed shredded mushroom with shredded onion, ginger, garlic and other seasonings into the chicken belly.

14. Put it in a lotus leaf soaked in water.

15. Wrap it up.

16. Roll the dough into a big round piece.

17. "Roll into a disc with appropriate size.

18. Put the chicken wrapped in lotus leaves in the middle.

19. Wrap it in dough and put it in a greased baking pan.

20. Preheat 160 degrees, middle and lower layers, and bake for 80 minutes.

2 1. Knock open the dough and remove the lotus leaves.

Cooking skills 1, first break the bones of the chicken leg with the back of the knife, which is convenient for wrapping and shaping.

2. Marinate chicken for a long time, turn it frequently in the middle and massage it to help it taste.

3. Before baking, put a layer of spices mixed with spiced powder and pepper on it.

4, the lotus leaf is summer, relatively dry, first soak it in water for 30 minutes.

5, wrapped in flour is more hygienic, and the aroma is all inside.

6. Adding proper amount of white wine and flour can make the roasted chicken give off a unique fragrance.

7. Seasoning after pickling Mix mushrooms and onions together, which not only seasonings, but also makes the chicken more fragrant.