Wine-scented Chicken

Wine-scented Chicken

1. Three yellow chicken (white striped chicken), chop off the chicken feet, wash and set aside. Choose a small rooster of about 2 catties, chickens that are too big will not be easy to roast through

2. Soak shiitake mushrooms in warm water and shred, cut enoki mushrooms into sections, cut mustard lumps into shreds, soak in water, shred pork fat fat, cut thick slices of onion, and cut parsley into sections for later use

3. In order to give the chicken a better taste and color, and accelerate the maturity, the chicken needs to be dipped in marinade, which is different from the traditional method (the traditional method is to directly roast the raw chicken after marinating).
Add green onions, ginger, star anise, pepper, and cinnamon to a deep-boiled pot, add water to boil

4. Add the processed white striped chicken, boil, and skim the floating powder

5. Add two spoons of rice wine, a little soy sauce and some salt, cook on low heat for 15 minutes, turn off the heat

6. When the soup temperature is reduced to 60 degrees, add onion and coriander

7. Pour two whole bottles of rice wine (about 1000ml), submerge the chicken completely, cover the pot, and marinate in the refrigerator overnight.
You are not mistaken, it is to use a lot of rice wine to fully taste the chicken, so that the grilled chicken can emit a mellow wine aroma

8. Heat the wok, add a little vegetable oil, and refine the pig fat into oil

9. Add green onion and ginger until fragrant, add enoki mushrooms, mustard lumps, and shiitake mushrooms and stir-fry

10. Add two spoons of oyster sauce, two spoons of rice wine and a little salt to taste, stir-fry well, and become the filling

11. Soak the dried lotus leaves to soften.
Because the lotus leaf will float on the water, I use a grate to hold it down, so that it can be fully softened

12. Take out the marinated chicken, pick up the spices, and put it on the lotus leaf

13. Fill the chicken belly with the fried stuffing.
This filling is relatively simple, you can fill in cooked chestnut kernels and cooked lotus seeds according to personal preference, or whatever you like, delicious is the most important thing

14. After filling, the chicken breasts are down and placed in the middle of the lotus leaf

15. Wrap the whole chicken with lotus leaves

16. After wrapping, tie it with cotton thread and fix it

17. Wrap it with oil paper

18. Finally, wrap it with a layer of tin foil, to wrap it tightly, completely seal the fragrance, and still keep the chicken breast down.
Why should we emphasize the chicken breast down? Because the fiber of the chicken breast is relatively rough and lacks fat, the chicken breast can let the fat in the filling infiltrate the chicken breast and improve the taste.
The traditional method is to wrap with mud. Now it is difficult to find clean yellow mud, and it is time-consuming and laborious to wrap with mud. It is not suitable for family production. Tin foil is a good substitute.

19. Preheat the oven to 200 degrees, put the chicken on the bottom of the oven, and bake for 90 minutes

20. After baking, take it out and serve directly. Tear off the tin foil and grease paper.
I can smell the fragrance at this time

21. Cut the lotus leaves, the fragrance is coming, it can't be more fragrant

Tips:

The chicken is tender and fragrant. Thanks to the rice wine, it is possible to create such a mellow aroma! This is the joy of eating chicken. It is the mysterious feeling of opening the "outer packaging" and the surprise of the universe after cutting the chicken. If you can serve such a big dish at the family banquet, you will surely amaze your relatives.
Precautions:
1. It is very important to choose chicken, and a small rooster of about 2 catties is most suitable;
2. The amount of rice wine must be sufficient;
3. The baking time must be enough.