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原料
荷葉: 1張大的, 童子雞(土雞): 1-2隻, 五花肉: 適量, 鮮香菇: 8個
步驟
1荷葉是這樣來的,摘荷葉的那帥哥很可愛哦!明年繼續……勇哥為了吃荷葉雞真夠拼的???
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2摘好荷葉,做荷葉雞用不完的就曬乾煮荷葉茶喝;
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3童子雞兩隻洗乾淨,瀝干水分,用黃酒給雞全身擦一遍,接著全身塗一遍鹽,再撒些胡椒粉,雞的內臟是掏空的,待雞腌制好可以塞五花肉和香菇;
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4瀝干水分的童子雞放入有姜蔥、八角、桂皮、陳皮、香葉、鹽、少許糖、生抽、老抽、一勺海鮮醬和一勺黃豆醬的乳汁里浸泡,不時的翻面,用勺多澆乳汁在雞的身上,這樣更加入味;
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5帶皮五花肉和香菇都浸泡在腌制童子雞的乳汁里,腌制兩個小時;
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6腌制好把五花肉和香菇都塞進雞的肚子裡,把雞爪也要交叉塞進雞肚中,這樣更方便包荷葉;
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7包好荷葉後再包一層錫紙;
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8包好!預熱烤箱210度,10分鐘;
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9預熱後放入烤箱210度烤60分鐘;
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10打開錫紙就能聞到清清的荷葉香,雞掏空的肚子裡面的帶皮五花肉和香菇那也是更加美味?
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