Ingredients:

One hen, shrimps, diced chicken gizzards, lean pork, diced cooked ham, diced shiitake mushrooms, prawns, pork net oil, fresh lotus leaves , wrapping paper, wine jar mud, Shaoxing wine, refined salt, soy sauce, scallions, minced ginger, cloves, star anise, kaempferol, sesame oil, cooked lard.

Preparation method:

1. Remove the viscera from the feet and ribs of the chicken, cut off the head, legs, and feet with the back of a knife, put them into a jar, add soy sauce, Shaoxing wine, and salt to marinate One hour,

2. Take out the chicken, grind the cloves and star anise, add kaempferol and rub it all over the chicken body,

3. Add cooked lard to the wok and fry the onions. After the ginger becomes fragrant, remove it, then put the shrimp, chicken gizzards, mushrooms, pork and ham into the wok and stir-fry for a few times. Add Shaoxing wine, soy sauce, and white sugar and stir-fry until raw. Stir in the chicken belly after cooling. , stuff the chicken head into the knife edge, put cloves under the armpits, wrap the chicken body tightly with pork net oil, wrap several layers of fresh lotus leaves on the outside, tie it tightly with fine linen rope, grind the wine tan mud into powder, add water, mix until sticky, lay it flat on a wet cloth, and tie it Pocket up the middle of the mud with a damp cloth to make the mud stick tightly. Peel off the wet cloth, wrap it in wrapping paper, and poke a small hole in it.

4. Put the chicken in the oven and bake for about forty minutes. Take it out. , seal the hole with wet wine jar mud and bake for half an hour, bake over low heat for 80 minutes, then bake over low heat for 90 minutes, take out and knock off the mud, remove the string, put on a plate with lotus leaves, drizzle with sesame oil and serve.

Features:

Roast chicken with wine mash, original flavor, bright and golden skin, tender and crispy meat, and plenty of freshness in the belly