Name: Banana Leaf Called Chaffinch
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2200g Domestic chicken; 800g Banana leaf; 150g Shiitake (dried); Some water; Some Salt and pepper; Some black pepper powder; A small amount salt; Some Tin foil; 125g Lotus seeds (dry); 20g ginger; 50g shallot; 5 star anise; 20ml Old wine; 10ml Soy sauce; 10g oil; Some loess

Banana Leaf Called Chaffinch

by An Ran

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

When I was young, I watched the Legend of the Condor Shooting Heroes. When Huang Rong made Guo Jing and Hong Qigong, I really wanted to eat. When I grew up, I always wanted to give it a try. There has been no chance, but finally there is a chance. Whether it is successful or not, it is at least an attempt. Come on!

Banana Leaf Called Chaffinch

1. Chicken plucked and washed (the process is so long)
Open a mouth from the top of the chicken butt to remove the internal organs, remove the butt, and tie the chicken feet.

Wash the banana leaves, let them dry, and set aside a few more

2. Preparation: dried shiitake mushrooms, soak in water, wash, and cut into pieces. Wash the lotus seeds with clean water.
Slice ginger, cut green onion into sections (knot a few more, put in chicken belly), chop star anise, and chop bay leaves

3. Take the whole chicken and add a small amount of salt, ginger, pepper, salt and pepper (you can also add pepper, I don’t like it), chopped star anise, green onions, shiitake mushrooms (a small amount, put the rest in the chicken belly), soy sauce, cooking wine, and massage the chicken to relax 10 minutes. Marinate for 2 hours