It's a flower chicken

By VicentaLakin

It's a flower chicken
IT'S BEEN SO HARD TO THINK THAT YOU'RE A GOOD GUY, AND THEN YOU'RE JUST TRYING TO CHANGE THE PHOTO STYLE, AND THEN YOU'RE PLAYING A LITTLE BIT, AND I FEEL LIKE I'VE BEEN PLAYING WITH IT SINCE 1890, AND IT'S COMPLETELY LIKE A LITTLE FRIEND WHO'S BEEN EATING HIS OWN FOOD, AND IT'S SAID THAT IT'S REALLY FOR FUN, AND IT'S A HUNDRED-DEGREE STORY THAT CHICKENS ARE FROM THE HANGZHOU BUILDING, AND THE BUILDING IS FROM 1848, AND IT'S FROM THE STATE, AND IT'S BEEN SAID THAT THIS IS A LOT OF TIMES. AS A RESULT, A LONG TIME AGO, THERE WAS A VILLAGE CALLED HANAKO, WHICH WENT ALONG THE WAY TO ASK FOR FOOD IN A WELL-KNOWN DISTRICT. ONE DAY, HE CAME BY CHANCE WITH A CHICKEN THAT HE WANTED TO KILL FOR COOKING, WITHOUT COOKING OR COOKING. HE CAME TO THE FOOT OF THE MOUNTAIN, KILLED THE CHICKEN AND REMOVED HIS INTERNAL ORGANS, COVERED IT WITH YELLOW MUD AND WOOD GRASS, ROASTED THE PAINTED CHICKEN IN THE FIRE, COOKED IT TO THE GROUND, STRIPPED IT OF ITS CRUST, AND REMOVED ITS HAIR FROM ITS CRUST AND EXPOSED CHICKEN. MORE THAN 100 YEARS AGO, THE “MOUNTAIN VIEW PARK” RESTAURANT IN THE NORTH-WEST PASSAGE, A WELL-KNOWN COUNTY, USED THE LEGEND TO MAKE THE CHICKEN BY EXTRACTING IT. IT IS A LEGEND THAT EMPEROR KANLONG VISITED GANGNAM AND FELL INTO THE WILDERNESS BY ACCIDENT. ONE OF THEM, HANAKO, SAW HIM POOR AND GAVE HIM THE "FOOT CHICKEN" THAT HE THOUGHT WAS GOOD. I'M HUNGRY AND I THINK IT'S DELICIOUS. WHEN YOU EAT, YOU ASK HIM HIS NAME, AND HE CALLS HIM "THE CHICKEN" AND SAYS "THE CHICKEN" AND "THE CHICKEN." DRYLONG PRAISES THE CHICKEN. HE TOLD HANAKO TO KNOW THAT THE HOMELESS MAN IS THE EMPEROR TODAY. THIS IS ALSO A "RICH CHICKEN" BECAUSE THE KING'S GOLDEN MOUTH OPENED. SO FAR, IT HAS ALSO BECOME A FAMOUS DISH FOR THE HALL OF GRACE. PIXIE-MODERN MATERIALS: MAIN: 1 PHEASANT (MY ONE IS ALMOST 880 GRAMS), SALT PROPER, PIG OIL PROPER, FRESH LEAF ONE, GRASSLINE CHICKEN TUMMY: SALAMI 1, DRIED MUSHROOMS FIVE, DRY CLAM MEAT A LITTLE BIT, STEAM FISH OIL A FEW DROPS AND OIL A LITTLE SPOON CHICKEN SAUCE: 13 SPOONS, HALF SPOONS OF SUGAR, ONE SPOON OF FISH, TWO SPOONS OF FRESH SAUCE, ONE AND A HALF SPOONS OF PLATINUM OIL, TWO ONIONS, TWO SLICES OF GINGER, THREE PETALS OF GARLIC: THIN PASTE: ABOUT 200 GRAMS OF FLOUR, FIVE SPOONS OF YELLOW WINE, ONE SPOON OF SALT, ONE SPOON OF 13 SPOONS, WATER-APPROPRIATE FLOUNDERS: AROUND 200 GRAMS OF FLOUR, WATER PROPER (WEATHER PASTE AND SOFT PASTE CAN BE COMBINED INTO A SWARM OF LEAVES) 180°C-200°C OVEN, 2 HOURS IN THE LOWER MIDDLE

Recipe Recommendations

  • local chicken in 1
  • salt appropriate amount
  • lard appropriate amount
  • Fresh lotus leaf 1 bunk
  • straw rope appropriate amount
  • sausage appropriate amount
  • dried mushrooms appropriate amount
  • clam meat appropriate amount
  • steamed fish oyster sauce appropriate amount
  • oil appropriate amount
  • flour 400 grams左右
  • yellow wine appropriate amount
  • shisanxiang appropriate amount
  • water appropriate amount
  • sugar appropriate amount
  • fish sauce appropriate amount
  • June fresh soy sauce appropriate amount
  • oyster sauce appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount

Steps for It's a flower chicken

  • Make It
    1
    (b) The chickens are removed from the chickens without the clean hair of the chickens, the skin and the stomach of the chickens, and the proper amount of salt and massage is applied evenly to the skin and stomach of the chickens
  • Make It
    2
    Start cooking, adding 13 spoons to the bowl
  • Make It
    3
    Half a spoon of sugar
  • Make It
    4
    A spoon of fish
  • Make It
    5
    2 spoons of fresh sauce in June
  • Make It
    6
    One and a half spoons of pelican oil
  • Make It
    7
    We're going to add a little chord of ginger, a piece of garlic, and a little bit of onions
  • Make It
    8
    (a) To cover the packaging with a skin membrane and place it in the refrigerator for about eight hours, by plaguing the chickens with a flat mix of the seven-modified fabric
  • Make It
    9
    - Prepare chicken beverages, dry mushrooms, dry clams, soft water
  • Make It
    10
    Sliced mushrooms, sausage slices, clams to remove sand
  • Make It
    11
    A small amount of oil is added to the sausages, mushrooms and clams up to the age of eight in the hot pots, and then they are evened with steamed fish oil
  • Make It
    12
    (a) A well-made casserole is laid out and fresh leaves are washed clean and dried to spare
  • Make It
    13
    (a) The cold material shall be inserted into the stomach of the chicken, half of the cartilage of the knee of two of the chicken claws shall be cut, the chicken claw shall be inserted into the belly of the chicken and the chicken shall be sealed with a toothpick
  • Make It
    14
    One spoonful of pig oil to cover the skin of the chicken with a flat layer of pig oil
  • Make It
    15
    And put the well-treated chickens in the leaves and wrap them up
  • Make It
    16
    Stuck it with grass ropes, and all the way up
  • Make It
    17
    (a) A thin-faced material is added to the large basin and a suitable amount of water is added to a viscous state (this step can be crossed)
  • Make It
    18
    (a) Smash the chickens evenly, thicker, with a single glove for oil operation (which can still be avoided)
  • Make It
    19
    There are also more sticky paste in the basin, with some flour, with a little water and non-tasteed noodles
  • Make It
    20
    There's a small amount of flour on the dough, and it's about the size of a fowl
  • Make It
    21
    The chickens are wrapped up with flour so they can be put in the oven
  • Make It
    22
    (a) A layer of tin paper on the outside, since the colour of the oven is stronger, and it is wrapped into the oven
  • Make It
    23
    185°C bakes for 2 hours, strips off tin paper and burns hands more carefully
  • Make It
    24
    Take off the face of the leaf, show the leaves, remove the leaves, it's called a flower chicken。

    • It's a flower chicken Make Tips

    1. The stuffing in the chicken belly can be customized; adding ingredients like pork belly, bamboo shoots, or shrimp is also a great idea. 2. The thin batter and soft dough can be kneaded together into a single dough and then wrapped in the lotus leaf, so you can skip making the thin batter. 3. Wrapping it in aluminum foil is optional. I only did it because my oven is a bit temperamental, so I have to take this extra precaution. 4. The dough and the lotus leaf separate easily, so there's no need to worry. However, be careful when opening it as the contents are very hot and can burn your hands. 5. The dough with Shaoxing wine might have a slight alcoholic aroma, which is similar to the earthy smell of mud used for wine jars. Of course, it's hard to find good quality mud in the city these days. 6. In the end, I stuffed all the scallions, ginger, and garlic from the marinade into the chicken's belly, haha. Here is the ingredient list again: Ingredients: Main ingredients: 1 free-range chicken (mine was about 880g), salt to taste, lard as needed, 1 fresh lotus leaf, cooking twine. Chicken belly stuffing: 1 Chinese sausage, 5 dried shiitake mushrooms, a little dried clam meat, a few drops of steamed fish soy sauce, 1 small spoonful of oil. Chicken marinade: 1 spoonful of Shisanxiang (13-spice powder), half a spoonful of sugar, 1 spoonful of fish sauce, 2 spoonfuls of Liuyuexian soy sauce, 1.5 spoonfuls of oyster sauce, 2 scallions, 2 small slices of ginger, 3 cloves of garlic. Outer layer coating: Thin batter: about 200g flour, 5 spoonfuls of Shaoxing wine, 1 spoonful of salt, 1 spoonful of 13-spice powder, water as needed. Soft dough: about 200g flour, water as needed (The thin batter and soft dough can be combined into a dough and wrapped in the lotus leaf). Oven temperature: 180°C - 200°C Middle to lower rack of the oven for about 2 hours.

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