Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sticky rice chicken dumplings wrapped in banana leaf. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Sticky rice dumplings (zongzi in Chinese) are common throughout Southeast Asia―both savory and sweet versions. This savory recipe is like having a full meal all wrapped up in one neat little package, featuring a healthy chicken and shiitake mushroom filling wrapped up in banana leaves and either. The leaf-wrapped sticky rice dumplings zongzi (in Mandarin) or joong (Cantonese) are a snack enjoyed year-round in China, though they are especially popular in the spring.
Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook sticky rice chicken dumplings wrapped in banana leaf using 20 ingredients and 19 steps. Here is how you can achieve that.
The ingredients needed to make Sticky Rice Chicken Dumplings Wrapped in Banana Leaf:
- Take 4 chicken thighs, skinless and boneless, cut into small 1/4" chunks
- Prepare 1 chicken breast, skinless, cut into 1/4" chunks
- Get Marinade
- Take 3 tbsp soy sauce
- Take 1 tbsp oyster sauce
- Prepare 2 shallots, sliced thin
- Prepare 1 tbsp sake
- Make ready 1 tbsp chili-garlic sauce
- Prepare 1/4 tsp chinese five spice
- Make ready 1/4 tsp fish sauce
- Prepare 1 tsp fresh ground pepper
- Get 1 tbsp ginger paste or minced ginger
- Get 1 tsp onion powder
- Make ready 2 tsp corn starch
- Take 2 cups thai sticky rice (see description for notes)
- Take 200 g shiitake mushrooms, destemmed and sliced thin
- Take 3 tbsp sesame oil
- Prepare 3 tbsp peanut oil (or other frying oil)
- Get 3 large banana leaves
- Make ready bamboo skewerd
These popular Chinese sticky rice dumplings are wrapped in bamboo leaves and filled with sticky rice, mung beans and vegetarian meat. Incase you've never heard of zongzi before and you have no idea what you're looking at in these photos, these delectable parcels are basically a Chinese version. Sticky Rice Dumplings wrapped in bamboo leaves in China. can be served savory (filled with meat) or sweet (with palm syrup/coconut jam Sub rice for Learn how to make these bamboo leaf-wrapped sticky rice pockets here. You can also mix up the fillings: popular ones besides pork are mung bean.
Steps to make Sticky Rice Chicken Dumplings Wrapped in Banana Leaf:
- Combine chicken, shallots and marinade ingredients in a bowl. Cover and refrigerate for one hour up to 4 hours.
- Put rice in a large bowl and submerge fully in water. Let soak for at least one hour up to 3.
- After at least an hour of soaking, drain the water from the rice and add 2 cups fresh water and 2 tbsp soy sauce. Bring to a boil over high heat. Reduce the heat to barely maintain a simmer. Cover the rice and cook for 20 minutes.
- Put 1/2 tbsp of sesame oil and peanut oil each in a wok over medium high heat. When the oil starts to smoke add half of the mushrooms. Cook until golden brown. Remove and set aside. Then do the other half of the mushrooms.
- Reduce heat to medium and add another 1/2 tsp of each of the oils and add 1/3 of chicken mix. Cook until golden brown.
- We are cooking in batches as to not crowd the pan. So you'll repeat thos twice more with thw remaining chicken. When the pan gets dry add a couple tablespoons of sake rather than oil.
- Combine the stir fried chicken and mushrooms. Toss and set aside.
- While you're waiting for the rice to finish prepare your banana leaves. Cut 4 sheets about 18 inches long and another four sheets about 10 inches long.
- After 20 minutes test the rice for doneness by scooping out a small hole in the middle. If all the water is done you're good to go. Set aside and allow to cool to room temperature.
- Place one long sheet and one short sheet of leaf down on a flat surafce perpendicular to each other.
- Take a handful of rice and pat it down into a circular base. You're looking for about 1/4 inch thick and 8 inches in diameter.
- Spoon the chicken mix onto the rice. Leave about 1/4 inch around the perimeter of the rice uncovered.
- Take another handful and cover the chicken, making a dome.
- Fold the sides of the banana leaves in lengrhwise.
- Bring in the top of the leaf as of you were folding a present. Secure by weaving the skewere through the layers of leaves. Break off the excess.
- Repeat with the bottom.
- Finish the other 3 dumplings. You can now refrigerate these for up to four days, or go straight to heating if you're ready to eat.
- Heat the banana leaves over low heat on a grill. About 10 minutes each side. Alternatively you can put the leaves in an oven at 325F for 20 minutes.
A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have. A classic treat for Dragon Boat Festival. With this informative recipe you will make sweet and savoury Zongzi, Chinese sticky rice dumplings, with ease. Zongzi is basically glutinous rice with sweet or savoury fillings wrapped in bamboo or reed leaves.
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