Lotus Leaf Called Chaffinch

Name: Lotus Leaf Called Chaffinch
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 broiler; 10 capsules pepper; 4s Shiitake Mushrooms; 2 pieces Shallots; 4 slices ginger; 1 piece star anise; 1 package Kimchi salt; 1 piece Lotus leaf; 2 tbsp Cooking Wine

by Asura ashura

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Qigong, remember Rong'er's call for Huaji Ba in the Legend of the Condor Heroes? The ancient people’s “outdoor sports” equipment was not complete. It’s like there are still gas stoves and charcoal fires. Grab a chicken, pluck the hair and remove the dirt, a pack of lotus leaves, seal it with mud and put it into the fire. Lost, after an hour, dig out the mud and knock out the lotus leaf, tear the chicken legs and gnaw it. With the advancement of the times, we naturally do not need to drink blood and keep the traditional methods. Tin foil and oven can completely solve the problems of mud and heating.

Ingredients

1 Broiler
10 capsules Pepper
4s Shiitake Mushrooms
2 pieces Shallots
4 slices Ginger
1 piece Star Anise
1 package Kimchi Salt
1 piece Lotus Leaf
2 tbsp Cooking Wine

Lotus Leaf Called Chaffinch

1. Pickle salt, star anise, pepper and saute until fragrant, slightly cold; spread the chicken skin with cooking wine, dry slightly, add pepper and salt to massage

2. Scallion, ginger and shiitake mushrooms stuffed into chicken belly

3. Tighten the fresh-keeping bag and marinate in the refrigerator overnight

4. Wrapped in lotus leaf

5. Wrap as tightly as possible, outside with bread oil paper

6. Wrap two layers of tin foil

7. 160 degrees for 90 minutes

8. Open the lotus leaf, the original juice is in the lotus leaf, tear or cut to eat

Tips:
1. You can also use clay to seal and bake, or use flour and water and white wine to seal and bake. Foil wrapping is a lazy way;
2. Use your own imagination. The lotus leaf can also be steamed with chopped chicken and glutinous rice, or it can be baked with salt.