Lotus leaf chicken

Lotus leaf chicken

Introduction:

Production steps:

Step 1: clean the inside and outside of the chicken

Step 2: add appropriate amount of ginger slices into the chicken

Step 3: apply proper amount of soy sauce, salt and monosodium glutamate to the whole body of chicken and marinate for about 20 minutes

Step 4: put the mushroom into the stomach of the chicken

Step 5: pour the glutinous rice into the stomach of the chicken, and then add a certain amount of water into the stomach

Step 6: tie up the chicken's stomach with toothpick

Step 7: cut off the two tips of the toothpick

Step 8: let the lotus leaf float in the water

Step 9: wrap the chicken in the lotus leaf

Step 10: boil water and steam for about 40 minutes

Materials required:

Dried lotus leaf: one

Chicken: about 2 jin

Toothpicks: 6

Glutinous rice: 70g

Mushroom: 6

Ginger: moderate

Old style: moderate

Chicken essence: appropriate amount

Salt: right amount

Note: 1. The time of steaming chicken depends on the size of chicken. 2. The glutinous rice must be soaked overnight. 3. After the glutinous rice is put into the stomach of chicken, the right amount of water must also be added. Otherwise, the glutinous rice will not be steamed well, and it will be separated (or the glutinous rice can be put in after the positive number in advance). 4. It is best to use fresh lotus leaves, and use dry lotus leaves only if there is no glutinous rice

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: light