Butterfly Grilled Chicken with Lotus Flavor
Overview
The golden color of the skin cannot hide the tenderness inside. Under the catalysis of heat, the decent roasted whole chicken transforms into a finger-sucking temptation at night. My head is filled with this mouthful of tender meat, and the fragrant meat juice that overflows when I bite it...
Tags
Ingredients
Steps
-
Have all materials ready
-
Chop off the head, butt, and feet of the native chicken, wash and drain, and cut along the left and right sides of the backbone with scissors (cut off the backbone along the dotted line).
-
Lay the cut chicken flat and turn it over. If the cartilage between the two breasts bulges upwards, press it down with your hands until you feel the breast bones are broken and they are all flattened (the chopped chicken bones can be saved to make chicken soup).
-
Make the marinade: Mix 1 tablespoon of thirteen spices, 1 teaspoon of sugar, 1 tablespoon of fish sauce, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, minced garlic, 15 grams of salt, and 1 tablespoon of Huadiao wine.
-
Prick several holes on the chicken body and belly with a cotton needle, and apply the marinade evenly on the chicken body and belly (insert your fingers under the chicken skin and spread the marinade evenly on the parts you can touch). Put the marinated chicken into a plastic bag, pour all the remaining marinade into it, seal it and put it in the refrigerator for 4 hours.
-
Take the marinated chicken out of the plastic bag and place it in the center of the lotus leaf.
-
Slice the sausage, slice the ginger, soak the dried mushrooms in water, then cut them into strips.
-
Break the star anise into small petals and tie the green onions into knots. Stuff green onions and ginger slices under the chicken belly, half of the star anise, peppercorns, sausage slices, mushroom strips, and bonito slices are stuffed under the chicken belly, and half are sprinkled on the chicken. Finally, add a few drops of sesame oil. Roll up the lotus leaves and tie them with rope.
-
Make batter: Knead 600 grams of flour, 2 tablespoons of Huadiao wine, and appropriate amount of water into a thin batter.
-
Spread the thin batter evenly on the wrapped lotus leaf chicken (be sure to wrap all the lotus leaves in the thin batter). Place the lotus leaf chicken coated in thin batter on a baking sheet lined with tin foil, bake in the oven at 210°C for 40 minutes, then take it out, turn the baking sheet 360 degrees and bake in the oven for another 20 minutes. Take the roasted chicken out of the oven, peel off the dough on the lotus leaves, flip over the lotus leaves and eat (the dough wraps all the heat inside, so it is easy to burn your hands when peeling off the dough, so be sure to wear cotton gloves when peeling).
-
Finished product photos
-
Finished product photos
-
Finished product photos
