Lotus leaf beggar's chicken
Overview
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Ingredients
Steps
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Add Sichuan peppercorns and aniseed to the coarse salt and stir-fry until the salt turns slightly yellow, then take it out and let it cool for later use. The sea salt I use has coarser grains than the salt used for daily cooking. If there is no sea salt, you can also use the salt used for daily cooking, but the taste of sea salt will be better.
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Prepare a bowl of Huadiao wine.
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Clean the mushrooms and remove the stems, slice the ginger, and tie the chives into knots.
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One three-yellow chicken, clean and drain slightly.
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Then rub the fried salt on the body and abdominal cavity of the chicken. It is not necessary to rub all the fried salt on the chicken. After applying the salt, pat the chicken with your hands and massage it for a while so that the salt can penetrate into the chicken better.
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Add Huadiao wine and continue to massage and massage to absorb the flavor
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Make a cut on the inside of the chicken leg so that the leg can be folded into the belly.
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Stuff the ginger slices, shiitake mushrooms and chives into the chicken belly.
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Place the chicken and all the seasonings in a plastic bag and marinate overnight in the refrigerator.
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Wrap the chicken in lotus leaves and tie it with cotton thread.
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Wrap it in two layers of tin foil, put it in the oven, and bake at 190 degrees for 90 minutes. If you like the meat softer, you can bake it for 120 minutes. The power of each oven varies, and the time and temperature are for reference only. The roasted chicken will taste better when dipped in the grilled juice inside. You can also make a bowl of dipping sauce with light soy sauce, chili oil and mature vinegar for dipping.
