Lotus Butterfly Roasted Chicken

Name: Lotus Butterfly Roasted Chicken
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (about 1500g) Native chicken; 1 Sausage; 8s Shiitake Mushrooms; Some sesame oil; 1 teaspoon White sugar; 1 tbsp Oyster sauce; Some ginger; 3 tablespoons Huadiao Wine; 1 tbsp pepper; 1 piece Lotus leaf; 15g salt; 1 piece Bonito flakes; 2 tbsp Soy sauce; 1 tbsp Thirteen incense; 1 tbsp Fish sauce; 1 Shallots; 5 cloves (ground into garlic paste) garlic; 4 star anise; 600g Flour

by Lin Yu's Private Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The golden skin of the skin can't conceal the tenderness of the heart at all. Under the catalysis of heat, the decent roasted chicken turns into the temptation of sucking fingers at night. My head is full of this mouthful of tender meat, and the fragrant gravy that overflows when I bite it..."

Lotus Butterfly Roasted Chicken

1. Get all the materials ready

2. Cut off the head, butt and chicken feet of the native chicken, wash and drain the water, and cut it along the left and right sides of the spine with scissors (cut the spine along the dotted line).

3. The cut chicken is flattened and turned over. If the cartilage between the two breasts bulges up, press down with your hands until you feel that the breast bones are broken and all flattened (the chicken bones that are chopped off can be kept for the broth).

4. To make the marinade: mix 1 tbsp of Shisanxiang, 1 tsp sugar, 1 tbsp fish sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce, minced garlic, 15 g salt, and 1 tbsp Huadiao wine.

5. Use a cotton needle to make a few holes on the chicken body and belly, and evenly spread the marinade on the chicken body and belly (put your fingers under the skin of the chicken, and evenly spread the marinade on the parts that can be touched). Put the marinated chicken into a fresh-keeping bag, pour all the remaining marinade into it, seal it and put it in the refrigerator for 4 hours.

6. Take the marinated chicken out of the fresh-keeping bag and place it in the center of the lotus leaf.

7. Slice the sausage, slice the ginger, soak the dried shiitake mushrooms with water, and cut into strips after soaking.

8. The star anise is broken into small pieces, and the shallots are knotted. Stuff the green onion knots and ginger slices under the chicken belly, half of the star anise, pepper, sausage slices, shiitake strips, and bonito flakes, stuff under the chicken belly, and half sprinkle on the chicken body, and finally add a few drops of sesame oil. Roll up the lotus leaf and fix it with a rope.

9. Make the batter: knead 600 grams of flour, 2 tablespoons of Huadiao wine, and appropriate amount of water to form a thin batter.

10. Spread the wrapped lotus leaf chicken evenly with the thin batter (be sure to wrap all the lotus leaves in the thin batter). Put the lotus leaf chicken wrapped in thin batter on a baking tray lined with tin foil, bake it in the oven at 210°C for 40 minutes, then take it out, turn the baking tray 360 degrees and place it in the oven for another 20 minutes. Take out the roasted chicken from the oven, peel off the noodles on the lotus leaves, turn them over and eat them (the noodles will wrap all the heat inside, so it’s easy to burn your hands when peeling off the noodles, so be sure to wear cotton Glove peeling).

11. Finished photo

12. Finished photo

13. Finished photo

Tips:
Xiaoyu’s oven is small, so you need to rotate the baking tray to make it evenly heated. You can flexibly control the baking time according to your own oven functions.