Chinese Zhejiang cuisine: lotus fragrant boneless chicken

Lotus-scented boneless chicken

This dish is made of the best lotus seeds, mixed with Jinhua ham and shiitake mushrooms hidden in the belly of the chicken, so that the dish has a strong lotus seed aroma, crisp taste, and strange flavor.

[Raw Materials]

Ingredients: 1 tender hen (weighs about 1250 g).

Ingredients: 25 g under cooked ham, 25 g diced shiitake mushrooms, 150 g "Xuanlian" in the heart.

Seasoning: 10 g of green onion knots, 5 g of ginger cubes (peeled and loose), 10 g of rice wine, 3 g of refined salt, 2 g of monosodium glutamate, 15 g of wet starch, 15 g of cooked lard.

[Method]

1. The chicken is slaughtered, the hair is removed (not dissected), the feet and claws are cut off, and the whole chicken is boned.

2. Take the lotus seeds (50 grams) to steam, and mix the rest with diced shiitake mushrooms, diced cooked ham, fine salt, monosodium glutamate and fill the chicken belly, and stitch it with thread at the entrance. Knot the chicken neck skin, cook in a pot of boiling water for 3 minutes, remove and wash, place with your back to the pot, add ginger pieces, green onion knots and sake, steam on a steamer basket for 2 hours, pick off the ginger and green onion knots, remove the stitched thread, and place the chicken belly up in a large waist dish. Decant the broth and set aside.

3. Place the wok on medium heat, pour in the original soup, add salt, monosodium glutamate, sake and steamed lotus seeds. After boiling, thin the mustard with wet starch, drizzle with cooked lard, pour over the chicken and serve.

【Master the key】

This dish requires steaming over a low flame so that the lotus fragrance can penetrate into the chicken, making it crisp and delicious, and has the lotus fragrance to moisten the teeth.