中文介紹
原料：雞腿200克，粳米100克，姜5克，料酒10毫升，新鮮荷葉1張(以葉大、色綠者為佳),小蔥2根調料：鹽，雞精
做法：
把雞腿洗淨，骨肉分開剔，不要一起剁成小塊。(雞脯肉熬粥，沒有雞腿肉鮮)
雞肉切成小丁，骨腿剁成小骨塊，分別用料酒、鹽醃半小時入味。
荷葉正反兩面用清水沖洗乾淨，折成扇形，剪去邊緣(以便展開後形成一個圓形，圓大小以略大於你煲粥的鍋蓋為宜)做一個荷葉鍋蓋。將邊緣的荷葉剪成小塊。
換一砂鍋煮粥。鍋中倒入清水，將焯燙過的荷葉碎塊放入，大火煮開後繼續煮5分鐘，使水變成深色。
取出荷葉碎塊棄之，放下雞腿骨，除去血沫。
下淘洗乾淨的粳米；
蓋上荷葉鍋蓋，小火煮至粥粘稠，起鍋前，倒入雞肉，嘗嘗粥鹹淡，放鹽放雞精，關火即可。最後撒上一些蔥綠花以增香。
英文解說
Ingredients: 200 grams of chicken, rice 100 grams, ginger 5 grams, 10 ml of wine, Xian Heye a new (to leaves the size, color green preferred), shallot 2 Seasoning: salt, chicken
Practices:
Wash the chicken, separate the flesh tick, not chopped into small pieces together. (Breast of chicken porridge, there is no fresh chicken thigh meat)
Chicken cut into Ding, leg chop small fragment, respectively, with cooking wine, salt for half an hour tasty.
Lotus leaf rinse both sides, folded into a fan, cut the edge (to the commencement of a round, round to slightly larger than the size of the pot cover your porridge is appropriate) to make a lotus leaf lid. Cut into small pieces to the edge of the lotus leaf.
Porridge for a casserole. Pot into the water, the lotus leaf scald burns fragments into the fire to boil and continue boiling for 5 minutes, the water becomes dark.
Remove the lotus leaf fragments discarded, put chicken leg bone, removing Xuemo.
Clean under the washing rice;
Lotus leaves cover the lid, over low heat until thick porridge, clean wok before, into the chicken, taste salty porridge, put chicken salt, you can turn off the heat. Finally, sprinkle some lush flowers for aroma.
