Steamed Chicken with Lotus Leaf
by Liu Xiali
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. After washing the dried lotus leaves, soak them in cold water for 5 minutes to fully unfold them, then scald them with boiling water and drain the water for later use.
2. Soak the shiitake mushrooms in advance, remove the stalks, soak the dried shrimps for later use, cut the red dates in half to remove the date pits, and cut the sausage into throat slices for later use. In fact, the side dishes are more casual, such as steamed chicken with radish, potatoes, onions, and bamboo shoots. But pay attention, for example, the best radish is tender white radish, otherwise it will have a lot of muscles, and the taste will be poor, while the tender white radish tastes sweet, and you can also steam chicken with yam.
3. After the chicken is washed, cut into pieces and marinate with soy sauce, oyster sauce, salt, sugar, pepper, ginger, cooking wine, pepper, and starch for 10 minutes. Then taste the saltiness. When marinating, just apply it to the chicken nuggets and it will not be too salty. If the taste is really light, pick a chicken that is about 100 days old, and then just marinate with salt and Huadiao wine. Make it and steam it with the radish cubes.), marinate it, put a little sesame oil and mix well. In fact, some thirteen incense and Sichuan pepper oil are more fragrant.
4. Prepare the steamer, put the drained lotus leaves on top and spread them out.
5. Put the marinated chicken on top, then add the mushrooms, sausages, red dates, and dried shrimps that you have prepared before. Finally, top with shredded green onions, then cover the lotus leaves and wrap them so as not to be exposed.
6. After the steamer gets steamed, steam it over high heat for 25-30 minutes.
7. Untie the lotus leaves, sprinkle with green onions, and start eating.
