How to steam lotus leaf chicken

Steamed chicken with lotus leaves is a traditional dish, which is easy to cook at home. The meat is tender, moist after steaming, oily but not greasy. Lotus leaves are fragrant, chicken is tender and crisp, fragrant, salty and sweet, bright red in color, fresh and mellow in taste, and chicken is tender, smooth and delicious. So how to steam lotus leaf chicken? Let's have a look.

Efficacy: It has the functions of tonifying deficiency, benefiting five internal organs, strengthening bones and muscles, promoting blood circulation, keeping out cold and clearing heat. It can be used not only as a nutritious food for pregnant women and the elderly, but also as a medicated diet for patients with anemia, hepatitis and tuberculosis.

Ingredients: half a chicken, two lotus leaves, several slices of ginger, 1 tbsp soy sauce, 1 tbsp cooking oil, 1 tbsp salt, 1 tbsp starch, 2 tbsps peanut oil and appropriate amount of mushrooms.

Step 1: soak the lotus leaves in boiling water, and then soak the mushrooms.

Step 2: Cut the chicken into small pieces, add a few slices of ginger to the cut chicken, add soy sauce, cooking oil, salt and a little peanut oil, stir well, then add starch, continue stirring and mixing, and marinate for 15 minutes, so that the taste will be better.

Step 3: Wash and drain the newly cooked lotus leaves.

Step 4: Clean the mushrooms, cut them in half, and put them into the marinated chicken.

Step 5: Fold the soaked lotus leaf in two flat steamers and pour the marinated chicken into it.

Step 6: Fold the lotus leaves into squares, wrap the chicken, put the bottom at the opening and start steaming.

Step 7: After the water is boiled, steam for 20 minutes.

Step 8: Cut some chopped green onion, cut a small mouth on the lotus leaf with scissors, and add chopped green onion to serve.

Steamed chicken with lotus leaves mainly locks the moisture of chicken. The taste is smooth, and it tastes faint with lotus leaf fragrance, which is especially delicious.