Lotus Chicken (Rice Cooker Version)

In the summer, if you can steal a cool place, you have to count the lotus pond. Just looking at these verdant lotus leaves will make you feel cool. These fresh lotus leaves can not only bring people visual enjoyment, but also have the effect of cooling down and losing weight. The fragrance of lotus leaf, the mellowness of flower carving and the sweetness of chicken are really delicious. Features: lotus, wine, refreshing.

In the summer, if you can steal a cool place, you have to count the lotus pond. Just looking at these verdant lotus leaves will make you feel cool. These fresh lotus leaves can not only bring people visual enjoyment, but also have the effect of cooling down and losing weight. The fragrance of lotus leaf, the mellowness of flower carving and the sweetness of chicken are really delicious. Features: lotus, wine, refreshing.

Material

Concentrated chicken juice 10ml (marinade)
Three Yellow Chicken 1 (2 kg)
Fresh lotus leaf 1 piece
Fresh ginger 4 tablets
parsley 1 tree
shallot 6 roots
salt 5g (marinade)
Huadiao liquor (or mellow type liquor) 15ml (marinade)
Soy sauce (or soy sauce) Appropriate amount (coloring)
Dipping sauce: sesame sesame oil, pepper, water starch
Peanut oil 10ml (spread lotus leaf and half in pot)

Wash the chicken and drain. Spread evenly on the inside and outside of the chicken body with salt, and then apply chicken juice again. Then apply a little soy sauce to the outer skin or use old soy sauce (because I do n’t like the dark color, I use soy sauce. The portion does not need to be too much, just apply a thin layer. It does n’t matter how the surface color is. You can ignore this step) Stuff 2 green onions and fresh ginger slices into the chicken cavity, pour 2/3 of Huadiao wine, and then sew the opening with a bamboo stick, put it in a sealed bag and put it in the refrigerator for 8 hours. Chopped parsley and set aside.

Put the lotus leaf in boiling water to remove the astringency, then apply peanut oil on the lotus leaf, evenly apply the remaining 1/3 Huadiao wine on the skin of the chicken, wrap the pickled chicken on the lotus leaf, and tie it with cotton thread .

Put a layer of peanut oil in the rice cooker, cover the bottom of the pot with the remaining green onions (this can serve as a fragrance and anti-sticking effect), put the lotus leaf chicken, and press the cooking button. After jumping the lights, stew for 5 minutes, then turn the chicken over, and then press the cooking button, stew for 5 minutes after jumping the lights, use chopsticks to dip into the chicken thighs, and it will be cooked if there is no blood. If you are not familiar, press the key again. (Generally it is good to repeat 2-3 times).

Take out the chicken, let it cool a little, pull out the bamboo sticks, filter out the chicken juice, take out the green onion segments, ginger slices and dried onion slices in the chicken and chop for use.

Spread the lotus leaves of the chicken on the plate, cut the chicken into chicken pieces and put them together.

Take another pot for dipping sauce. Add the filtered chicken juice, chopped green onion, ginger, sesame sesame oil and pepper to a boil, transfer to starch with water, thicken in a small bowl, sprinkle with cilantro and mix well.

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