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1. Lotus leaf chicken is a traditional specialty dish in Jiangsu Province, which belongs to the Huaiyang cuisine and is a summer time dish.
2, today Lao Liu will come to share the "lotus leaf chicken" method, like friends can collect first, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Old hen, shallots, dried lotus leaves, green vegetables, dried shiitake mushrooms, ginger, onions
4: Sprinkle salt on the old hen that has been eviscerated and washed, add oyster sauce, cooking wine, soy sauce, shallots, ginger slices, celery segments, squeeze out the green onion and ginger juice by hand, rub it with your hands and marinate for about 3 hours
5: Put the dried lotus leaves in warm water and soak them in warm water, soak the dried shiitake mushrooms in warm water, and slice the soft dried shiitake mushrooms. After the pan is dry, pour in the appropriate amount of soybean oil, then add the celery segments, shredded onion, shiitake mushroom slices, stir-fry into the flavor and plate for later
6, the marinated old hen belly seasoning out, and then the freshly fried accessories into the old hen belly to increase the fragrance, and then use a toothpick to sew the chicken belly leak, the old hen with soaked water lotus leaves wrapped well
7, then with a wire bundled solid, wrapped in two layers of tin foil on the outside of the lotus leaf chicken, put the chicken into the preheated 200 ° open up and down the heat oven for 90 minutes, when the time comes, take out the lotus leaf chicken, remove the tin foil and lotus leaves. Such a very fragrant lotus leaf chicken is ready
8, after steaming is more moist, oily but not greasy. It has the functions of replenishing weakness, benefiting the five internal organs, solid bones, living blood veins, cold resistance and heat, and heat removal
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