Homemade Steamed Chicken with Lotus Leaf Recipe

  This dish has been made several times, but I've forgotten where it came from.Recipe Anyway

  I vaguely remember that it involves frying, simmering, and wrapping in lotus leaves.Lotus leaf wrap So~

  The spices were added according to my personal preference, not much was used.

  Considering the freshness of the lotus leaves, I didn't want to use too strong a flavor to overpower them.

  Fried ones do taste more fragrant, though if you are concerned about frying, you can skip this step.

  The long-simmered texture is just what I like.

  Lotus Leaf Chicken

  Main ingredients: 1 whole chicken (1.336KG)

  Spices: cinnamon stick 1 piece, Chinese bay leaf 2 pieces,star anise 1 piece,Sichuan pepper 2-3 seeds, green onion 1 stalk,ginger 3 slices

  Seasoning:soy sauce 2 tablespoons, huā diào wine 1.5 tablespoons, sugar 1 tablespoon, salt

  Lotus Leaf Chicken preparation steps

  1. Rinse the whole chicken that has had its internal organs removed and cut it in half.

  2. Blanch the chicken, clean off the surface blood clots and impurities, then drain the water.blood mucus and debris

  3. Fry ~ I used medium-high heat.

  4. Fry until the surface turns golden, remove and drain excess oil.

  5. Place in a pot with cinnamon stick 1 piece, Chinese bay leaf 2 pieces, star anise 1 piece, Sichuan pepper 2-3 seeds, green onion 1 stalk, ginger 3 slices, add soy sauce 2 tablespoons, huā diào wine 1.5 tablespoons, sugar 1 tablespoon, and cover with water to about 2/3 the level. The oil is gone! No more oil!）

  6. Simmer over medium-high heat for 30 minutes until most of the liquid has evaporated. Add salt during cooking to adjust flavors as needed.

  If you started with a full pot of water, it will take longer to simmer and may turn too soft easily.Alternatively, I also tried pressure cooking for 30 minutes before reducing the sauce. It becomes very tender, almost falling off the bone when touched, but looks less appetizing. Personally, I prefer a very tender texture == but it doesn't look good on camera.

  Dry lotus leaves should be soaked overnight in water and then boiled briefly with hot water. Place the cooked chicken on top of the wrapped lotus leaf.

  I used two pieces of dried lotus leaf, wrapping half a chicken each.

  6. Use the lotus leaf to wrap

  thechicken

  7. Place on an aluminum foil-lined baking tray.8. Bake in a preheated 180℃ oven on the middle rack for 30 minutes. Place on a baking sheet lined with parchment paper.

  9. Place in a preheated oven at 180℃.Put it in the middle lower part of the oven. It can be taken out after 30 minutes of roasting.