Lotus flavored glutinous rice chicken-You Are Foodie

By Arlene
67

Lotus flavored glutinous rice chicken

Lotus flavored glutinous rice chicken is a very famous dish, but the general practice is to use chicken leg meat. But in the new year, ye thought about the whole fish and chicken. The fourth course of the new year series must be a whole chicken. Originally, he thought about baking a lotus flavored chicken called flower chicken, but this new year's Day is about good color. The name is not good. Ye came to create a leaf version of lotus flavored glutinous rice chicken.Considering the easy ripeness of the whole chicken, I weighed 800 grams of the chicks I chose. It was easier to make than I expected.After salting, the chicken tastes good. It is filled with glutinous rice, diced preserved meat, diced mushrooms and salted egg yolk, wrapped with lotus leaves. The roasted taste is really authentic. The skin is burnt. You can eat one mouthful of soft and rotten chicken, and then another mouthful of special delicious taste with lotus leaves, mushrooms, unique preserved meat and salted egg yolk. You can enjoy the mixture of five flavors on the tip of your tongue. It's really fragrant and memorableIt took 70 minutes to cook in an oven. You can smell the tempting fragrance while baking. If you don't have an oven, you can also steam in a steamer. Although there is no outer layer of burnt fragrance, the smell of fragrance and the atmosphere of the whole chicken and fish in the new year are full of new year flavor, and you can also have a full taste of happiness

Main Ingredients

Auxiliary Ingredients

green Chinese onion a section
ginger a block
oil appropriate amount
Raw smoke appropriate amount
Oyster sauce appropriate amount
Flower carving wine A moderate amount of

1、 The performance of each oven is different, and the baking time should be determined according to the actual situation;2、 Because bacon and salted egg yolk are salty, there is no need to add salt.Ye's small kitchen, food nutrition and safety major, national first-class nutritionist, food writer, senior nutrition lecturer, senior health manager, inheritor of state banquet, guest of many TV stations, "food education" promotion program volunteers, and author of the food book "nutritionist's table: nutritious home cooked dishes beyond meals", which conveys the health of hundreds of millions of people and shares simple, nutritious and delicious food. The wechat official account "Ye's kitchen" has all the new year's menu series and 400 simple dishes to learn easily. If you have any questions, please leave a message on the wechat official account and ye will reply one by one.

Step 1 . Prepare raw materials. Dry mushrooms are soaked two hours in advance, and glutinous rice is soaked three hours in advance.

Step 2 . Clean the chicken, and use a knife to pierce some holes on the chicken everywhere, which is easy to taste and make it easy to cook.

Step 3 . Evenly spread an appropriate amount of salt, soy sauce, flower carving wine, ginger and green onions squeeze out the juice to evenly spread, and marinate for two hours.

Step 4 . Steam the soaked glutinous rice. I like glutinous rice steamed in a steamer, crystal clear grain by grain. If you use an electric rice cooker to make water, you must not add too much.

Step 5 . Salted egg yolk, mushrooms and bacon are all diced.

Step 6 . Add an appropriate amount of oil into the pot, and explode the shallots and ginger.

Step 7 . Add diced mushrooms and diced salted egg yolk and stir fry.

Step 8 . Add glutinous rice, add a little soy sauce and oyster sauce, stir fry evenly.

Step 9 . Put the fried material into the stomach of the chicken, and then seal it with a toothpick.

Step 10 . Soak the dried lotus leaves in advance, scald them in boiling water, and then wrap the chicken.

Step 11 . Wrap tin foil on the outside, put it in the middle of the preheated oven, heat it up and down, 230 degrees, bake it for an hour.

Step 12 . An hour later, I opened it to see that the chicken was ripe and very soft. At this time, I opened the lotus leaves and roasted the skin until it was burnt. I still used the fire up and down, 230 degrees, and roasted it for more than ten minutes. This step depends on your preference, or you can eat it directly. In order to make my skin look good, I mixed a little Korean sweet chili sauce, a little honey and a little red oil in bean paste into juice, brushed a little on the surface and baked it until it was burnt yellow.

Step 13 . Finished product drawing.

Step 14 . Finished product drawing.

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