在中秋节期间除了吃传统的粽子外，还有什么口味是你没吃过的呢？其实可以试一试这道八宝鸡肉粽食谱。准备材料也容易购买的，而且吃起来还蛮特别的哦！试一试就知道啦！ Ingredients | 材料:1kg glutinous rice (soak 6 hours and drain) | 糯米1公斤（洗净浸泡6小时沥乾）、1 tbsp chopped garlic | 蒜茸1汤匙

Filling | 馅料:100g lotus seeds (soaked) | 莲子100克（浸软）、15 Chinese mushroom (soaked) | 冬菇15朵（浸软）、1 can champignons mushroom (quatered) | 磨菇1罐（切开4边）、15 pcs gingko (remove gems) | 白果15粒（去苦心）、15 clams | 鲍贝15粒、15 chestnut (soaked) | 马蹄4粒（去皮切开4边）、4 water chestnut(peel and cut quaters) | 粟子15粒（浸软）、350g boneless chciekn whole-leg (cut into pieces) | 鸡腿肉350克（去骨切小块）

Seasoning | 调味料:1 tbsp concentrated chicken stock | 浓缩鸡精1汤匙、1/2 tsp pepper | 胡椒粉1/2茶匙、2 tsp salt | 盐2茶匙、1 1/2 tsp 5 spiced powder | 五香粉1 1/2茶匙

Marinate | 腌料: A: 1/2 tsp pepper | 胡椒粉1/2茶匙、1/2 tsp salt | 盐1/2茶匙、2 tsp corn flour | 粟粉2茶匙、1/2tsp sugar | 糖1/2茶匙、2 tbsp water | 水 2汤匙、2 tbsp oil | 油2汤匙

B: 1 tsp oyster sauce | 蚝油1茶匙、2 tsp soy sauce | 生抽2茶匙、1 tsp sesame oil | 麻油1茶匙、dash of sugar | 糖少许

Some bamboo leaves and hemp strings | 粽叶及水草适量

Method | 做法: Heat 3 tbsp oil in wok, saute garlic until fragrant, toss in glutinous rice and seasoning, set aside.
以3大匙油爆香蒜茸，加入糯米及调味料炒香，备用。 Boil lotus seeds, gingko and chestnut in water until soften.
莲子、白果、粟子分别加水煮软，洗净备用。 3. Marinate Chinese mushroom with marinades A for 2-3 hours.
冬菇用腌料腌2-3小时后，蒸过备用。 Marinate chicken with marinades B for 2 hours.
鸡腿肉以腌料B拌匀腌2小时，备用。 Fold 2 pieces of bamboo leaf into cone shape, spoon in some glutinous rice, follow with filling and cover with rice again.
将2张竹叶背对背对叠，折成漏斗状，舀入适量糯米，依序放入馅料，再舀入糯米覆盖馅料。 Fold back the bamboo leaf and form into 4 angles cone; tighten with hemp string.
将竹叶完全包折覆盖后，再顺着斗锥状将多余的竹叶覆盖包紧成四角粽，用水草绑紧。

Boil a pot of water with adequate salt, put in dumplings and make sure the water level are 2 inches above; bring to quick boil and then turn to low heat and boil for 3 hours, done.
锅中煮滚水加入适量的盐，放入粽子（水须淹盖粽子2寸高），以大火煮沸后转小火继煮3小时。

原食谱来自：美味风采 Oriental Cuisine