Joke

Name: Joke
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Lotus leaf; 5s Dried shiitake mushrooms; 400g Flour; 1 piece Sausage; 1 piece Clam Meat

by Xiao girl

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

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.

Ingredients

1 piece Lotus Leaf
5s Dried Shiitake Mushrooms
400g Flour
1 piece Sausage
1 piece Clam Meat

Joke

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

2. Start seasoning, add 1 scoop of thirteen incense in 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 the chicken belly, cover the container with plastic wrap, and keep it fresh in the refrigerator for about 8 hours

9. Prepare chicken belly fillings, soak dried shiitake mushrooms and dried clams in warm water

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

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

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 knees of the two chicken feet in half, put 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 to a relatively viscous state (this step can be skipped)

18. The lotus leaves wrapped in the chicken are evenly smeared with a thin batter, which is relatively 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, add a little water and 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 the coloring of your own oven will be more powerful, so wrap it in tin foil and put it in the oven to bake