Lotus Leaf Chicken

Clean the native chicken thoroughly.

Put salt, pepper, soy sauce, oyster sauce, and salted chicken powder into the bowl.

An appropriate amount of ginger and green onions.

Rub all the seasonings over the entire chicken, making sure to apply evenly inside and out.

Pour in the shredded ginger and chopped green onions.

Marinate for an hour.

Boil water in a pot, and put the lotus leaves into the pot to cook for ten minutes.

Clean the boiled soft lotus leaves, and place the marinated chicken in the center of the lotus leaves.

Stuff the ginger and scallions into the chicken's belly.

The lotus leaf wraps the chicken and is tied tightly with a rope.

Brush oil on the bottom of the rice cooker.

Place the ginger slices and scallions at the bottom.

Put the whole chicken into the pot.

The time to roast chicken without water.

Flip it halfway, cover it and continue to simmer and bake. If the time is not enough, you can add more time.

Time's up, it's baked.

Peel off the chicken leg, the meat is tender and smooth.

Finished product. Tear into small pieces, and finally pour the soup over the surface.