Jiaohua baby chicken
By AglaeKlein
Ingredients: salt,winter mushroom,shrimp,pork belly,spring chicken,soy sauce,onion,Jiang,octagonal,pepper,oyster sauce,clove,Maletia japonica,pig net oil,baking paper,Wong nai
Recipe Recommendations
- spring chicken a
- winter mushroom appropriate amount
- shrimp appropriate amount
- pork belly appropriate amount
- pig net oil appropriate amount
- Maletia japonica appropriate amount
- Wong nai appropriate amount
- baking paper appropriate amount
- onion appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- clove appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- salty and fresh
- baking
- several hours
- senior
Steps for Jiaohua baby chicken
1
Slice winter bamboo shoots, soak winter mushrooms and cut into slices, wash the shrimps, remove the shells, and line the shrimp; peel and dice the pork belly for later use.
2
Wash the chicken and cut off the nails and tail.
3
Use soy sauce, cooking wine, salt, oyster sauce, and onion and ginger slices to mix well and spread on the inside and outside of the chicken.
4
Shrimp shrimp, diced pork belly, bamboo shoots, star anise, cloves, and winter mushroom pieces, add soy sauce and white sugar and mix to make a filling.
5
Fill the filling into the chicken belly.
6
Put the chicken in a crisper bag and marinate in the refrigerator overnight.
7
Put fresh lotus leaves and horse lily grass in a boiling water pot to blanch slightly, remove and drain for later use.
8
Add appropriate amount of water to loess mud to form a mass.
9
Wrap the chicken tightly with pig net oil.
10
Wrap the lotus leaf tightly with horse lily grass, and wrap it with a layer of baking paper.
11
Wrap the chicken with the mixed yellow mud, place it on a baking sheet with oil paper, place it in the oven, and bake it at 180 degrees for 1.5-2 hours.
12
When cooked, remove the mud, remove the lotus leaf, and sprinkle with sesame oil.