Name: Lotus Leaf Wrapped Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Chicken wings; 1 Lotus leaf; 20g carrot; 20g pea; 20g corn kernels; 1 ginger; 1 clove garlic; 5g Peppercorns; 2 porcelain spoons Cooking Wine; 1/2 porcelain spoon Soy sauce; 1 teaspoon salt; 1 teaspoon Sugar

Lotus Leaf Wrapped Chicken

by Xiao Meng minor tune

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Lotus leaf-wrapped chicken belongs to Anhui cuisine. The traditional method is to wrap the whole chicken in lotus leaves. The lazy version of Meng Xiaochu's lotus leaf-wrapped chicken is made from chicken wings slaughtered into small pieces. The fragrance of the lotus leaf perfectly wraps the chicken bones, and the vegetables and gravy are not lost during the cooking process under the protection of the lotus leaf. The pre-treatment plus pot steaming takes 25 minutes in total. Use the time of steaming vegetables to make another dish. Isn't this kind of collocation very nice to office workers?

Lotus Leaf Wrapped Chicken

1. Wash chicken wings

2. Cut the chicken wings twice and slaughter them into 3 small pieces for easy taste

3. Put the cut chicken wings into a bowl, then cut 1 slice of ginger, cut into ginger rice, sprinkle on the chicken wings, add 1 teaspoon of salt

4. Add 2 porcelain spoons of cooking wine

5. Add half a porcelain spoon of soy sauce

6. Add 1 porcelain spoon of light soy sauce

7. Seasoning and mix well. Marinate the chicken for 15 minutes

8. The time to marinate the chicken handles other steps. Wash the lotus leaves first

9. Prepare diced carrots, corn kernels, and green peas

10. Put the garlic slices and peppercorns into the frying pan and stir fry for a fragrance

11. Put the marinated chicken in the pot and stir fry

12. Stir fry for 2 minutes until the color changes

13. Add 1 teaspoon of sugar to mix

14. Pour in the prepared vegetable cubes and stir fry (you don't need to stir fry for too long, as long as the stir fry is even, it can be out of the pot, because it will be processed later)

15. Wrap the fried ingredients and soup with lotus leaves

16. Wrap freely, as long as the meat is completely wrapped in the lotus leaf and will not leak out. As long as the lotus leaves are not broken, the soup will not leak out.

17. If you are worried that the lotus leaves will loosen during the steaming process, you can also tie the lotus leaves below with a rope

18. After wrapping, put it in a steamer and steam for 15 minutes before serving

Tips:
When wrapping the lotus leaf, just wrap the meat completely in the lotus leaf without leaking out. As long as the lotus leaves are not broken, the soup will not leak out.