13 Chicken Zongzi Chinese Dumplings

13 Zongzi 

 

Chicken Zongzi 

13pcs 

A ( soak overnight )

600g glutinous rice

300g black eye peas

13 pcs chestnut 

7pcs dried mushroom, cut into half 

20pcs dried Bamboo leaves

* all ingredients A soak overnight separately. 

B ( blend/chopped for filling and rice )

9 shallots

10 cloves garlic 

C

1 pc big chicken breast cut into cubes

D ( Seasoning and spices )

5 tbsp dark soya sauce

3tbsp chicken granulated powder 

Salt

2tbsp oyster sauce 

2tbsp light soya sauce

Dash sugar 

1tbsp 5 spice powder 

E

13pcs salted egg yolks

Method:

* clean bamboo leave that has soften with a clean cloth, set aside. 

* Cook rice - Heat wok, Sautéed B (leave some for filling cooking later) until fragrance and add in glutinous rice 4tbsp dark soya sauce and some 5 spice powder, cook and mix well set aside to cool.

* Cook filling - Heat wok, Sautéed B until fragrance and add in chicken cubes, mushroom, black eye peas, chestnut add in seasoning and spice mix well. Dish up.

* Filling has to be high in seasoning due to cooking method boiling and zongzi literally soaking in water cooking for 4 hours. 

* For every additional of water, need to add salt at the same time. 

* when filling and rice already cool.

* start to wrap zongzi with 1 leaf. Someday use 2 leaves, in that case u need to soak leaves extra or double amount.

* when it's all done. Heat a pot of water with salt, add in zongzi cook for 4 hours on gas stove. Cook with pressure cooker will take shorter time.

* After 4 hours of boiling and cooking in water pot. Remove and hang them until cool or dry.

* served warm or cool. 

* Keep store up to 1 year in freezer for anytime consumption.