![](/images/node/26/265618.webp?1638106072)
原料
荷葉: 1張大的, 童子雞(土雞): 1-2隻, 五花肉: 適量, 鮮香菇: 8個
步驟
1荷葉是這樣來的,摘荷葉的那帥哥很可愛哦!明年繼續……勇哥為了吃荷葉雞真夠拼的???
![](/images/seq/106/1064767.webp?1638115517)
2摘好荷葉,做荷葉雞用不完的就曬乾煮荷葉茶喝;
![](/images/seq/106/1064768.webp?1638115517)
3童子雞兩隻洗乾淨,瀝干水分,用黃酒給雞全身擦一遍,接著全身塗一遍鹽,再撒些胡椒粉,雞的內臟是掏空的,待雞腌制好可以塞五花肉和香菇;
![](/images/seq/106/1064769.webp?1638115517)
4瀝干水分的童子雞放入有姜蔥、八角、桂皮、陳皮、香葉、鹽、少許糖、生抽、老抽、一勺海鮮醬和一勺黃豆醬的乳汁里浸泡,不時的翻面,用勺多澆乳汁在雞的身上,這樣更加入味;
![](/images/seq/106/1064770.webp?1638115517)
5帶皮五花肉和香菇都浸泡在腌制童子雞的乳汁里,腌制兩個小時;
![](/images/seq/106/1064771.webp?1638115517)
6腌制好把五花肉和香菇都塞進雞的肚子裡,把雞爪也要交叉塞進雞肚中,這樣更方便包荷葉;
![](/images/seq/106/1064772.webp?1638115518)
7包好荷葉後再包一層錫紙;
![](/images/seq/106/1064773.webp?1638115518)
8包好!預熱烤箱210度,10分鐘;
![](/images/seq/106/1064774.webp?1638115518)
9預熱後放入烤箱210度烤60分鐘;
![](/images/seq/106/1064775.webp?1638115518)
10打開錫紙就能聞到清清的荷葉香,雞掏空的肚子裡面的帶皮五花肉和香菇那也是更加美味?
![](/images/seq/106/1064776.webp?1638115518)