Practice and ingredients of Chongqing lotus leaf vanilla chicken

Practice and ingredients of Chongqing lotus leaf vanilla chicken

One: Materials

Half a chicken, a piece of dried lotus leaf, five pieces of ginger, wine: two bottle caps, 1/4 pieces of sugar, soy sauce: appropriate amount, as long as it can be colored, salt, according to your own taste.

Two: Practice

1. Wash and chop the chicken.

2. Put oil in a hot pan, add ginger slices and stir fry, add dried chicken, add wine and sugar and continue to stir fry until dry, add soy sauce and color, stir fry slowly with low fire, add salt, stir fry evenly, add appropriate amount of water, continue to stir fry until the chicken is cooked, drain water and force out the oil. The pot is out.

3. Wash the lotus leaves with running water, and then scald them with slightly hot water to soften them.

4. Put the lotus leaf into the container, put the chicken on it, cover the lotus leaf protruding around the container on the chicken, and buckle a plate.

5. Steam in the pan for 10~ 15 minutes.

Three: Tips

1, when frying chicken, don't use a big fire, just use a small fire, otherwise it will be easy to lake.

In the process of frying, you can't prevent too much water at a time. If it is not enough, it can be supplemented several times.

3. If the lotus leaf is not big enough, you can directly buckle the plate on the chicken.

If you like dark color, you can add a little more soy sauce.