Steamed chicken with lotus leaf and mint(hua zheng he ye bao he ji )

Steamed chicken with lotus leaf and mint

Introduction:

Production steps:

Step 1: chicken leg.

Step 2: dry mint and wolfberry.

Step 3: lotus leaf.

Step 4: soak wolfberry and mint in water.

Step 5: ginger, onion.

Step 6: put ginger slices on the chicken leg.

Step 7: marinate the chicken with 1 tbsp oyster sauce, 1 tbsp cooking wine, 1 tbsp pepper, 2 tbsp starch, 2 tbsp soy sauce, half tbsp sugar, a little salt and ginger slices for about half an hour.

Step 8: soak lotus leaves, add mint and medlar.

Step 9: put mint, medlar and scallion between lotus leaf and chicken, sprinkle the remaining medlar.

Step 10: wrap the whole chicken with lotus leaf.

Step 11: put it into the plate, steam it over high heat for 10 minutes, and steam it over low heat for half an hour.

Step 12: get out of the pot.

Materials required:

Chicken leg: moderate

Lotus leaf: right amount

Dry Mint: right amount

Wolfberry: moderate

Scallion: right amount

Starch: right amount

Ginger slices: right amount

Oyster sauce: right amount

Cooking wine: moderate

White pepper: moderate

Soy sauce: right amount

Sugar: right amount

Salt: right amount

Precautions: 1. Wash the dried lotus leaves with clean water. The lotus leaves have a dry taste. If it is not acceptable, you can prepare a pot of hot water to blanch the dried lotus leaves for a few seconds. When the lotus leaves begin to soften, immediately take them out and rinse them with cold water. 2. Fresh lotus leaf is the best.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hua Zheng He Ye Bao He Ji