Steamed chicken with lotus powder(he xiang fen zheng ji )

Steamed chicken with lotus powder

Introduction:

Production steps:

Step 1: first, cut the chicken. The method is to cut the chicken from the front chest and back along the chicken body. Then, cut through the shoulder joint of the chicken with a knife and tear the chicken arm with your hand.

Step 2: you can tear off half of the chicken meat, tear off both sides of the chicken, then pick the leg bones and wings of the chicken, finally, cut the chicken with skin into large pieces and put it into the cooking basin.

Step 3: shred green onion and ginger into chicken.

Step 4: put the rice and star anise into the pot and stir fry together.

Step 5: stir fry the rice slowly until golden brown.

Step 6: stir fry star anise and let it cool.

Step 7: first stir star anise into powder with a cooking machine and put it into a basin.

Step 8: because star anise is not suitable to be mixed with rice, there is no cooking machine, and it can be rolled into powder with rolling pin. Finally, whisk the rice.

Step 9: don't beat the rice too much.

Step 10: beat until it is broken into granules.

Step 11: pour the rice and star anise into the chicken.

Step 12: mix well.

Step 13: add soy sauce.

Step 14: yellow rice wine.

Step 15: two tablespoons of sugar.

Step 16: chicken powder.

Step 17: peanut oil.

Step 18: mix the sesame oil well.

Step 19: take out the water soaked pepper with a small sieve, and then pour the water into the mixed chicken.

Step 20: pepper water into the amount, if the chicken and rice noodles one and a half times the amount.

Step 21: stir the chicken again with a spoon and pour into a small steel bowl.

Step 22: cover with plastic wrap and marinate in refrigerator for 5 hours.

Step 23: wash the dust off the lotus leaf with clean water and cut off the hard stem in the center of the lotus leaf.

Step 24: change the knife and cut it into the size you need.

Step 25: blanch in boiling water for 3 seconds.

Step 26: then put in cold water to cool quickly.

Step 27

Step 28: pickled chicken pepper water, to be fully absorbed, rice noodles fully expanded to use.

Step 29: take a cut lotus leaf and spread it on the cutting board.

Step 30: wrap in a three to one ratio of meat to flour.

Step 31: that is, two portions of chicken and one portion of rice noodles should be packed neatly.

Step 32: tight and dense.

Step 33: put the wrapped lotus leaf bag into the steamer.

Step 34: steam with high heat for 40 minutes, then take out the code plate. If you have a small steamer at home, it's best to directly pad the plate on the table. At this point, all operations are completed.

Materials required:

Jingjiang three yellow chicken: one 750 grams

Fresh lotus leaf: 2 pieces

Rice: 150g

Sesame oil: 10g

Star anise: 2G

Fresh soy sauce: 40g

Sugar: 30g

Yellow rice wine: 25g

Cooked peanut oil: 30g

Chicken powder: 5g

Scallion: 80g

Ginger: 25g

Pepper water: right amount

Note: 1, lotus leaves to choose the size of moderate as well, leaf surface without defects, fresh green, and the old lotus leaf is not easy to use, dry lotus leaf is more undesirable. 2. In the process of frying rice into star anise, you should use low fire to fry slowly. You should not be anxious, and you should not fry paste. You should stir it frequently and bake it slowly. This is the right way. Golden color can be out of the pot. 3. When pickling, the amount of pepper water must be controlled. It is most appropriate that the water can be absorbed after pickling for 5-6 hours. If the water is dry after two hours, it proves that the water is less. The general principle is that if the amount of Zanthoxylum bungeanum water is not well controlled, it is better to add Zanthoxylum bungeanum water after 2-3 hours than to put it too much at one time. 4. This method can also be used to produce streaky pork, which is steamed pork with lotus leaf powder, also known as rice noodle meat. Because pig's streaky pork fat is more, eats very fragrant glutinous, likes eating pork's friend, might as well try. The steaming time of pork should be longer, no less than 2 hours, otherwise, the skin of pork is not easy to be rotten, and the steamed pork with skin is fragrant. It's very good to make steamed chicken with whole chicken or suit chicken leg meat, but it can't be made with pure chicken breast meat. It tastes too Chai and doesn't taste good.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : He Xiang Fen Zheng Ji