Chestnut Lotus Chicken

I watched this dish made by others. This time I tried it. It was really troublesome, but not difficult. . . .

I watched this dish made by others. This time I tried it. It was really troublesome, but not difficult. . . .

Material

2 pieces of chicken breast Chestnuts 10 a few peas or vegetables that can be cut into green granules (I used garlic just when there are garlic seedlings) 6 onions carrots (for decoration) chicken soup lard salt 1 teaspoon white pepper 1/4 teaspoon onion ginger Egg white half

Chestnuts are cooked in boiling water.

Add the cooked chestnuts with a little chicken broth and salt, and stir in the cooking machine to make chestnuts.

Cut the chicken breasts into cubes, put them in a cooking machine and stir them into chicken meat.

Add egg whites, mix salt, pepper, and a little scallion ginger water, stir in the same direction.

Prepare six spoons. Apply a thin layer of oil to each spoon, fill it with flavored chicken, and spread it over the bottom of the spoon.

Add an appropriate amount of chestnuts, cover with chicken, and smooth the surface.

Do the rest in turn, then take a round container (I used a tart mold), fill the chicken and chestnuts in the same way, and then garnish with peas to make a lotus-like appearance.

Put in a steamer and boil over high heat for about 8 minutes until cooked.

After steaming, take off the soup spoon and put it on the plate.

Add an appropriate amount of fresh chicken broth to the pot, add a few grains of salt and starch to make a thin thick layer, pour a little clear oil before pouring out, and pour on the chestnut chicken.

Garnish the lotus petals with onions, then decorate the carrot slices on the edge of the plate.

The practice of chestnut lotus chicken Step 11

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