Name: Jiaohuaji——modern Home Edition
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 Native chicken; Some salt; Some lard; 1 piece Fresh lotus leaves; Some Straw rope; Some Sausage; Some Dried shiitake mushrooms; Some Clam Meat; Some Steamed Fish Soy Sauce; Some oil; About 400g Flour; Some Rice wine; Some Thirteen incense; Some water; Some Sugar; Some Fish sauce; Some June Fresh Soy Sauce; Some Oyster sauce; Some shallot; Some ginger; Some garlic

Jiaohuaji——modern Home Edition

by Xiao girl

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

I feel more and more that I am a person of great tune,
I also tried such a modern version of Jiaohuaji.
Seriously, I really don’t find it bothersome.
It's delicious, full of aroma, and the taste is real,
All kinds of own thoughts, all kinds of own mess,
It's also fun to rush feet,
In the beginning, I played it because I thought it was fun,
Later, because of my super powers, I thought that the lotus leaf was sold in the small alley.
Later, I just thought it was OK to play with dough, so I played.
Later, I simply wanted to change the camera style and played with it again.
It feels like I have been playing with some gadgets naughty,
It's completely like a simple kid, living a life of food and drink with his own play house and self-entertainment,
In the end it was really to eat...

Various Baidu sayings:

Jiaohuaji is a famous dish in Hangzhou Louwailou, and Louwailou was established in 1848. According to legend, the Changshu Mountain View Garden, which was the first to operate Jiahuaji, was established in 1890. According to the time point of view, this dish should be considered. It is a famous dish in Hangzhou. In addition, it is said that this dish existed in Hangzhou during the Southern Song Dynasty. Jigong Zhongyi mentioned Huaji many times. In addition, it can be seen from the lotus leaf wrapped in chicken that it is obviously a Hangzhou dish.
Related allusions have been passed down. A long time ago, there was a beggar who went to a village in Changshu County to beg for food. One day, he accidentally got a chicken and wanted to slaughter it for cooking, but he had no cooking utensils and no seasoning. He came to the foot of Yushan Mountain, killed the chicken and removed the internal organs, coated the hair with yellow mud and firewood, and simmered the coated chicken over the fire. When the mud dried chicken was cooked, the mud shell was peeled off and the chicken feathers were also muddy. The shell was removed and the chicken exposed. About 100 years ago, the "Mountain View Garden" restaurant in the Yushan Mountain Resort in the northwest of Changshu County created this chicken according to this legend.
The second allusion says that when Emperor Qianlong visited Jiangnan in his micro clothes, he accidentally wandered into the wilderness. A beggar saw that he was pitiful, so he gave him the "beggar" who thought he was delicious. Qianlong was hungry and sleepy, so he naturally thought this chicken was very delicious. After eating, he asked his name, and Jiao Huatou was embarrassed to say that the chicken was called "Huaji", so he blew the chicken as "Fugui Chicken". Qianlong was full of praise for this chicken. It was only afterwards that the beggar knew that this tramp was the current emperor. This "chicken" also became a "rich chicken" because of the opening of the emperor's golden mouth. It has been passed down to this day, and it has become a famous dish that has been on the Taiga Hall.

Jiaohuaji-modern version

material:

Ingredients: 1 local chicken (about 880 grams of mine), appropriate amount of salt, appropriate amount of lard, 1 fresh lotus leaf, straw rope

Chicken belly filling: 1 stick of Chinese sausage, 5 dried shiitake mushrooms, a little dried clam meat, a few drops of steamed fish soy sauce, 1 teaspoon of oil

Spread chicken seasoning: 1 tablespoon of thirteen incense, 1 tablespoon of sugar, 1 tablespoon of fish sauce, 2 tablespoons of June fresh soy sauce, 1 tablespoon and a half of oyster sauce, 2 green onions, 2 small slices of ginger, 3 cloves of garlic

Shell material:
Thin batter: about 200 grams of flour, 5 tablespoons of rice wine, 1 tablespoon of salt, 1 tablespoon of thirteen incense, appropriate amount of water Soft dough: about 200 grams of flour, appropriate amount of water (the thin flour and soft dough can be combined into a dough and wrap it on the lotus leaf. can)

Oven temperature: 180℃-200℃, about 2 hours in the middle and lower levels of the oven"

Jiaohuaji——modern Home Edition

1. Pull out the chicken feathers that are not cleaned from the chicken body, wash the skin and belly, and evenly apply an appropriate amount of salt to the chicken skin and belly to massage and massage;

2. Start seasoning, add 1 scoop of thirteen incense to a small bowl;

3. Half a spoon of sugar;

4. 1 spoon of fish sauce;

5. 2 tablespoons of June fresh soy sauce;

6. 1 tablespoon and a half of oyster sauce

7. Then add shredded ginger, minced garlic, and chopped chives, mix well;

8. Spread the seasoning prepared in 7 evenly on the chicken body and chicken belly, cover the container with plastic wrap, and put it in the refrigerator to keep it fresh for about 8 hours;

9. Prepare chicken belly fillings, soak dried shiitake mushrooms and dried clam meat in warm water;

10. Cut the soaked shiitake mushrooms into strips, slice the sausage, and remove the sand from the clam meat;

11. Add a little oil in a hot pan, add sausage, mushrooms, and clam meat, stir fry until 8 is mature, add steamed fish soy sauce and stir-fry;

12. The fried fillings are out of the pan and let cool. At this moment, wash the fresh lotus leaves and drain the water for later use;

13. Tuck the cold stuffing into the chicken belly, cut the cartilage of the two chicken feet knees in half, stuff the chicken feet into the chicken belly, and seal the chicken belly with toothpicks;

14. Spread a spoonful of lard on the chicken skin evenly with a layer of lard;

15. Put the processed chicken in the lotus leaf, roll it up and wrap it up;

16. Tie up with straw ropes, both horizontally and vertically;

17. Add the thin batter material into a large basin, add an appropriate amount of water, and adjust it to a relatively viscous state (this step can be skipped);

18. The lotus leaves wrapped with chicken are evenly smeared with a thin batter, which is more viscous. Wear a disposable glove and apply some oil (this step can still be skipped);

19. There is still some viscous batter in the basin, add some flour and a little water to make a non-sticky dough;

20. Sprinkle a little flour on the dough and roll it into a big pie, about the size of a lotus leaf chicken;

21. Put the lotus leaf-wrapped chicken and wrap it in the dough so that it can be put in the oven;

22. Put a layer of tin foil on the outer bread, because your own oven will be more colored, so wrap it in tin foil and put it in the oven to bake;

23. Bake at 185°C for 2 hours and then come out of the oven, peel off the tin foil, be careful that it is hot

24. Remove the noodles wrapped on the lotus leaf, revealing the lotus leaf, and peeling the lotus leaf is called a chicken.

Tips:
1. The stuffing in the chicken belly can be changed. It is also good to put some pork belly, bamboo shoots, shrimps, etc.;

2. Thin batter and soft dough can be directly kneaded into dough and wrapped on the lotus leaf, so there is no need to mix thin batter;

3. The tin foil does not need to be wrapped. I am purely because my oven is relatively abnormal, so I have to do this extra thing;

4. The dough and the lotus leaf are easy to separate, don't worry too much, but when you open it, be careful to burn your hands, it is really hot inside;

5. Will the dough with rice wine have a bit of wine aroma? Just use it as wine jar mud. Of course, it is difficult to find good soil in today's cities;

6. I finally stuffed all the green onion, ginger and garlic in the sauce of the mashed chicken into the belly of the chicken, haha.

The list of materials comes up again:

material:

Ingredients: 1 local chicken (about 880 grams of mine), appropriate amount of salt, appropriate amount of lard, 1 fresh lotus leaf, straw rope

Chicken belly filling: 1 stick of Chinese sausage, 5 dried shiitake mushrooms, a little dried clam meat, a few drops of steamed fish soy sauce, 1 teaspoon of oil

Spread chicken seasoning: 1 tablespoon of thirteen incense, 1 tablespoon of sugar, 1 tablespoon of fish sauce, 2 tablespoons of June fresh soy sauce, 1 tablespoon and a half of oyster sauce, 2 green onions, 2 small slices of ginger, 3 cloves of garlic

Shell material:

Thin batter: about 200 grams of flour, 5 tablespoons of rice wine, 1 tablespoon of salt, 1 tablespoon of thirteen incense, appropriate amount of water

Soft dough: about 200 grams of flour, appropriate amount of water

(Thin batter and soft dough can be combined into dough and wrapped on the lotus leaf)

Oven temperature: 180℃-200℃, about 2 hours in the middle and lower layers of the oven