【Jiangsu】Lotus Leaf Chicken

Overview

Lotus leaf chicken is generally made from tender chicken, which is more moist and oily but not greasy after steaming. Lotus leaf chicken also has the functions of replenishing deficiency, replenishing the five internal organs, strengthening muscles and bones, activating blood vessels, resisting cold and heat, and clearing away heat. The lotus fragrance is tangy, crispy and fall off the bone, and the chicken is fresh and tender. (Lotus leaf chicken is a traditional specialty dish in Jiangsu Province and belongs to Huaiyang cuisine)

Tags

• hot dishes
• home cooking
• full banquet of manchu and han dynasties
• chicken
• dried lotus leaves
• dried shiitake mushrooms
• light soy sauce
• onions
• sichuan pepper powder
• ginger slices
• pepper
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Soak the mushrooms in water and wash

   

3. 3 Put the green onion slices, ginger slices, Sichuan pepper powder, salt, pepper, light soy sauce, shiitake mushrooms, etc. into the chicken's belly, refrigerate and marinate for four to five hours or overnight.

   

4. 4 Boil the lotus leaves in hot water and clean them.

   

5. 5 Place lotus leaves in the pot, wrap the chicken, and steam until cooked (according to your kitchen utensils, it usually takes about 40 minutes. My pot is more time-consuming, it took 1:40 minutes)

   

6. 6 OK