The head chef teaches you not to use mud to make "called flower chicken", which is fragrant and enjoyable to eat with your hands

Generally, the production of flower chickens is wrapped with lotus leaves, and then wrapped in mud, which is easier to find for people in the countryside, but it is not very convenient for people in the city. So I changed the mud to flour, and the rest of the production steps remained the same, and the taste of the production did not change in any way, and it still smelled so good, and the mouth was crispy.

Ingredients needed to call flower chicken:

A chicken (1200 grams of live chicken), a piece of ginger, a little green onion, salt (used twice) 4g + 3g, cooking wine (used twice) 20g + 10g, soy sauce (used twice) 15g + 8g, oil consumption 10g, pork belly 150g8 fresh shiitake mushrooms, half an onion, 2 bamboo shoots, 400g flour, 160g of purified water, 40g of high liquor

Call the flower chicken practice steps;

1. Cut ginger slices and chives, wash and tie knots.

2. Put the washed chicken into a larger basin, then add ginger, salt, cooking wine, soy sauce and oyster sauce to evenly spread it on the whole body of the chicken.

3. After marinating for 5 minutes, put a portion of the ginger slices and green onion knots into the chicken's belly.

4. Then give the chicken a "horse kills chicken" massage for a while, and finally cover it with plastic wrap and marinate it for 5 hours.

5. Cut the pork belly into thin slices, and then cut a little seasonal vegetables, I have shiitake mushrooms and onions, which can be fishy and fragrant.

6. Put a little oil in the pot, wait for the oil to heat and stir-fry the pork belly to get the fat, then add the onion to fry the fragrance of the onion.

7. Then add a little cooking wine and pour it from the side of the pot, add a little soy sauce, add shiitake mushrooms and bamboo shoots, stir-fry evenly, and wait until the fragrance wafts out of the pot.

8. Pour 400 grams of flour into a bowl, then add 160 grams of water, 40 grams of high liquor and an appropriate amount of salt and stir into a dough wadd.

9. Knead the dough into a smooth dough, then cover with plastic wrap and let it rise for 20 minutes.

10. Take out the marinated chicken, stuff the fried pork belly and onions into the belly of the chicken, and press a few times harder.

11. Prepare a clean and fresh lotus leaf to wrap the chicken.

12. Then take out the awakened dough, knead it a few times to deflate, then roll it out into a thin skin with a rolling pin, and finally wrap the lotus leaf chicken with the dough; At the same time the oven is preheated.

13. Spread a layer of tin foil on the baking sheet, then brush with a layer of oil, and then put the wrapped chicken into the baking sheet.

14. Put the processed chicken in the preheated oven and bake for 80 minutes over a 170-degree heat.

15. When the time is up, you can take it out, the golden skin is very crispy, and it will break when you knock lightly, and it tastes very fragrant.

The color of the jujube is bright red, fragrant, the plate is crispy and the meat is tender, and the entrance is crispy and the chicken is ready.

Tips:

1. The chicken must be marinated for a few hours in advance to absorb the flavor, and if there is enough time, it can be marinated overnight.

2. The vegetables stuffed in the chicken belly can be selected according to your taste, but do not use vegetables with a lot of water.

3. It is also possible to change the wrapping dough to tin foil at the end