材料：香菇10個、竹筍11塊、雞肉（肉帶骨）5塊、鹽巴少許、胡椒粉少許
米酒少許。
作法:
1.先將竹筍切塊後跟香菇一起用清水洗乾淨，泡在水裡半個小時
2把切塊雞肉用水燙過加上米酒跟胡椒粉可以去除腥味再撈起來放在鍋內
3將剛剛泡在水裡的竹筍、鈕扣菇、還有泡過竹筍跟鈕扣菇的水，一起倒進有雞肉的鍋裡面燜煮大概45分鐘。（可以依照個人的雞肉軟嫩喜好去決定燜煮的時間）記得起鍋前依照個人喜好加上鹽、胡椒粉、米酒。再燜煮個3分鐘就可以起鍋了。
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