Lotus Leaf Chicken

Overview

There are differences in processing and ingredients between lotus leaf chicken and beggar chicken.

Wash and dry the three-yellow chicken, wash and remove the stems of the mushrooms, tie the chives into knots, slice the ginger, and cut the chicken knees along the bone seam to facilitate shaping later.
Rub salt and cooking wine on the skin of the chicken and massage for a while.
Stuff the onions, ginger, and mushrooms into the chicken's belly. If they can't be stuffed, place them around the chicken to absorb the flavor from both the inside and the outside. Stuff the chicken feet into it, fill it with oyster sauce on the surface, add cooking wine, and put it in the refrigerator to marinate overnight.
Take out the marinated chicken and wrap it in fresh lotus leaves. Lotus leaf chicken mainly takes advantage of the fragrance of lotus leaves, so wrap it in several layers. I wrapped it in four or five layers.
Wrap in two more layers of tin foil. If the tin foil is big enough, you can wrap it in one layer.
Place in the oven at 200 degrees for 2 hours.
Come out of the oven and start.
Off the bone, still tender, accompanied by the fragrance of lotus leaves.