Lotus leaf rice flour chicken
【Ingredients】1000 grams of fresh and tender chicks, 50 grams of lotus leaves, 100 grams of rice flour, and an appropriate amount of clear soup.
【Seasoning】 100 grams of sesame oil, 30 grams of rice wine, 20 grams of sweet noodle sauce, 10 grams of shredded shallots, ginger shredded, soy sauce, 5 grams each of refined salt and sugar.
【Preparation method】1. Wash and soak the lotus leaves thoroughly, and cut each leaf into 3 20 cm square leaves for later. Wash the chicks, cut them into 12 evenly sized pieces, add shredded shallots, ginger shreds, soy sauce, sweet noodle sauce, rice wine, sugar, and salt, mix well and marinate for 10 minutes, then add rice noodles, clear soup and sesame oil and stir well.
2. Spread the lotus leaves on a board and wrap one piece of chicken and rice noodles (about 8.5 grams) in each sheet. When wrapping, first put a corner stacked into it, and then roll it together with the lotus leaf with meat, roll it to the end, fold the corners on both sides, and then stack the remaining corners in the middle, expose the head to the outside, and put the wrapped rice noodle chicken nuggets one by one, put them in the basket and steam for 1.5 hours until they are cooked, then take out the plate and serve. This dish has the fragrance of fresh lotus leaves, which increases appetite.
Pot collapsed chicken slices
【Ingredients】750 grams of chicken breast, 1 egg white, clear soup to taste.
【Seasoning】 100 grams of peanut oil, 20 grams of rice wine, 10 grams of minced green onion, minced ginger, soy sauce, 5 grams of refined salt, 1 gram of monosodium glutamate, flour, wet starch.
【Preparation】 1. Raw chicken breast meat remove the fascia, wash, slice 0.2 cm thick large pieces, with a knife to cut one side. Place the slices of chicken breast face up on a large plate, evenly sprinkle with chopped green onion, ginger, soy sauce and salt to taste, then dip the flour on both sides. Mix the eggs with the wet starch into egg paste and place in a bowl.
2. Put the sake, monosodium glutamate, soy sauce, salt and clear soup into another bowl and mix it into a soup. Put peanut oil in the pot, cook until 80% hot, dip the chicken slices in the egg paste, put it in the oil and fry until both sides are golden brown, decant the soup in the pot, fry it with low heat until the soup will be exhausted, you can get out of the pot, flip it on the plate and serve. This dish is golden and shiny in color and delicious in taste.