1. Wash the three yellow chicken and control it to dry, wash the mushrooms and remove the stalks, knot the chives, slice the ginger, and cut the chicken knee along the seam of the bone to facilitate the shaping later.
2. Spread salt and cooking wine on the skin of the chicken and massage for a while.
3. Stuff the chives, ginger, and mushrooms into the belly of the chicken, and place them around the chicken. Put the chicken feet in, bag the oyster sauce on the surface map, add cooking wine, and marinate in the refrigerator overnight.
4. Take out the marinated chicken and wrap it in fresh lotus leaves. The lotus leaf chicken mainly borrows the fragrance of the lotus leaf, so wrap it in a few more layers. I am wrapped in four or five layers.
5. Wrap two layers of tin foil. If the tin foil is big enough, just wrap it in one layer.
6. Put it in the oven at 200 degrees for 2 hours.
7. Out of the oven, start.
8. Boneless and tender, with the fragrance of lotus leaves.
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
