Lotus Leaf New Phoenix Chicken
A signature Zhejiang-style dish featuring tender, crispy, and aromatic chicken, rich in protein and vitamins.
Ingredients
Cleaned tender hen (split open from the back and washed)
1 (about 1000g)
Fresh lotus leaves (1 sheet to wrap the chicken, 1 sheet to line the plate)
2 sheets
Refined salt (rubbed on the chicken)
10g
MSG (added to the original juice at the end)
25g
Shaoxing wine (placed in the chicken cavity with Sichuan peppercorns)
15g
Scallion (shredded and placed in the chicken cavity)
15g
Ginger (shredded and placed in the chicken cavity)
2g
Sichuan peppercorns (placed in the chicken cavity)
6 pieces
Instructions
1
Prepare the chicken
Split the chicken open from the back, wash it, rub refined salt on the meat, then place the shredded scallion and ginger, Sichuan peppercorns, and Shaoxing wine into the chicken cavity, and close the chicken up.
2
Wrap and steam
Wrap it with a clean fresh lotus leaf, place it back-up in a serving pot, cover with a lid, and steam in a steamer over high heat for about half an hour.
3
Plate
Cut the steamed chicken into small cubes, take another lotus leaf and blanch it with hot water, cut it into an oval shape, and line the plate with it. Arrange the chicken pieces on top of the lotus leaf in the shape of the whole chicken.
4
Pour the sauce
Strain the original juice from the serving pot through a fine sieve, add MSG, and pour it over the chicken pieces to finish.
