Ingredients
1 fresh young chicken (about 1000 g / 2.2 lbs), 100 g rice, 25 g peas, 10 g lotus leaf, 56 g broth.
Seasonings
3 g minced ginger, 3 g Sichuan peppercorns, 3 g salt, 10 g pickled chili peppers, 10 g soy sauce, 1 g MSG, 15 g sugar, 15 g Sichuan Pixian broad bean paste, 2 g ground white pepper, 20 g lard, and fermented tofu liquid to taste.
Instructions
1. After slaughtering and cleaning the young chicken, remove the bones and chop into strips about 5.5 cm (2 inches) long and 2 cm (3/4 inch) wide; stir-fry the rice with Sichuan peppercorns in a dry pan until light yellow, then grind into a coarse powder; remove the stems and seeds from the pickled chili peppers and cut into diagonal slices; wash the lotus leaves, blanch until soft, and cut into equilateral triangles about 12 cm (5 inches) long.
2. Mix the chicken with salt, pepper, soy sauce, MSG, sugar, Pixian broad bean paste (finely chopped), minced ginger, and fermented bean curd juice until evenly coated and golden red in color; let it marinate to absorb the flavors. Add broth, rice flour, and lard, then mix well. Take one piece of lotus leaf (with the leaf veins facing up and the tip pointing outward), place two pieces of chicken, one section of pickled chili, and a few peas on it, then roll it into a bundle. Arrange the bundles in a steaming bowl, repeating to make several rolls. Steam until fully cooked, then invert the bowl onto a serving plate. This dish features dark green lotus leaves with a subtle, fragrant aroma.