中文介紹
主料：
雞胸肉400克，香菇7朵，荸薺75克。輔料：
鹽2茶勺，雞精1/2茶勺，酒1湯勺，水2杯半。
做法：
1、選6個竹筒用水泡2小時備用。
2、香菇用水泡軟，取出，汁留用。
3、將雞肉、香菇、荸薺剁碎置於鍋中，加入鹽、雞精、酒及香菇汁，用筷子順一個方面不停地拌至成粘糊狀的肉餡。[美食中國]
4、將肉餡入竹筒中約九分滿，口上覆蓋保鮮膜，並用繩或膠帶固定，以微波80%火力烹18分鐘即可。
註：
因竹筒乾燥，所以要先泡水濕潤，以防烹調時間長而燒焦。
英文解說
Ingredients:
400 grams of chicken breast, mushrooms 7, 75 grams of water chestnuts. Accessories:
2 teaspoon salt, chicken 1 / 2 teaspoon wine 1 tablespoon water 2 cups half.
Practices:
1, the election Soak 6 bamboo 2 hours standby.
2 Soak the mushrooms soft, remove, juice retained.
3, chicken, mushrooms, water chestnuts, chopped placed in the pot, add salt, chicken, wine and mushroom sauce, along with one aspect of the chopsticks to keep mixing the meat into a sticky paste. [Food in China]
4, the meat for about nine minutes into the bamboo tube full, mouth covered with plastic wrap, and fixed with rope or tape to fire 80% of microwave cooking for 18 minutes.
Note:
By bamboo dry, so first soaked wet, long cooking time to prevent burning.
