First, wash the chicken and chop it into small pieces, which is about half smaller than the chicken pieces you usually make. It's easy to taste, and the steamed taste will be smooth and tender.

② Then marinate the chicken pieces with oyster sauce, cooking wine, white pepper, starch, soy sauce, white sugar, salt, ginger slices and herbs for about half an hour.

③ Marinate the chicken and soak the mushrooms in warm water.

(4) Wash the sun-dried lotus leaf with clear water, which has a dry taste.

⑤ Replace the soaked mushrooms with diced mushrooms, gently squeeze out some water but don't squeeze it too dry, and add it to the chicken. You can add 2 spoonfuls of water soaked in mushrooms, and finally add 1 spoonful of sesame oil, mix well and marinate for 10 minute.

⑥ Lotus leaves can be spread out in a deep bowl, and the marinated chicken can be spread evenly on the lotus leaves. Add a few slices of ginger and sprinkle a layer of white pepper, all of which have a refreshing effect. Roll up the lotus leaf, wrap it into a ball, and open it downwards.

⑦ Put it into a steamer and steam it in medium heat and cold water. After boiling, steam for about 8- 10 minutes, and then turn off the fire for 5 minutes, which is beneficial to the fragrance of lotus leaves.