Changshu Jiaohuaji

Name: Changshu Jiaohuaji
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; Some Shiitake Mushrooms; Some green pepper; Some Oyster; 1 sheet Lotus leaf; Some Flour; Some White sugar; Some ginger; Some Soy sauce; Some Cooking Wine; Some Five spice powder; Some Dried chili; Some Oyster sauce; Some pepper

by Jing-氺氺冄

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Changshu Beggar Chicken, produced in Changshu, Jiangsu, China. It belongs to Jiangsu and Zhejiang cuisine. It has a long history. It is usually a special dish made by baking the processed chicken with soil and lotus leaves. During the Mid-Autumn Festival, of course you should do something different to reward yourself! "

Changshu Jiaohuaji

1. One three yellow chicken, clean it.

2. Prepare seasonings for pickling: white sugar, ginger, light soy sauce, cooking wine, five-spice powder, dried chili, oyster sauce, pepper.

3. Remove the claws and butt of the three yellow chicken, put it in the marinade, and evenly spread the marinade on the inside and outside of the chicken. Marinate overnight. Turn over once during the marinating process.

4. Prepare the right amount of shiitake mushrooms, green peppers, and oysters.

5. Stir-fry and put into the belly of three yellow chickens.

6. Tie the belly part of the three yellow chicken with cotton thread a few more times to prevent the food in the belly from leaking out. Coat the whole body of the three yellow chicken with peanut oil; take a piece of dried lotus leaf and wash it.

7. Wrap the three yellow chickens with lotus leaves. Tie a few more turns with cotton thread and fasten it firmly.

8. Prepare the right amount of flour.

9. Add appropriate amount of cooking wine and water to the flour and knead it into a dough.

10. Roll out the dough and spread it out into a thicker cake. Put the lotus leaf chicken in the noodles; wrap the lotus leaf chicken with the noodles.