skillet or wok, heat 2 teaspoons of oil over high heat until shimmering. Zongzi, also known as a rice dumpling, is a Chinese dish made of glutinous rice and either sweet or savory filling and wrapped in bamboo leaves. Eventually I figured it out. Add drained rice and stir frequently until liquid is absorbed. The recipe in this post is about the glutinous rice in the steel bowl, which is more popular in Malaysia and relatively easy to prepare. Wipe each leaf with a sponge or scrubbing pad under cool running water to remove any remaining soil. The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks. A dim sum classic. Arrange cooked chicken, Chinese bacon, Chinese sausage, and salted duck yolks on top of each stick rice mound. If you are using raw salted duck eggs, crack the eggs into a small bowl and separate the whites from the yolks (the yolks should be bright orange and fairly firm); carefully slice the yolks in half with a knife. Lo mai gai, steamed bundles of sticky rice studded with bits of chicken and wrapped in lotus leaves, is a classic Cantonese dim sum dish. Part of the series: Asian Cooking Tips. Place a bowl or plate over the bamboo leaves to keep them submerged. Bring back to a boil, cover and reduce heat to medium-low to maintain a good bubbling simmer for 2 hours, adding water about half-way through. When lightly browned, transfer to a … Once you've got them rounded up, though, it's a relatively easy and extremely delicious at-home dish. Finely chop the sausages. Stir in cubed pork, cover and refrigerate overnight. (Vinegar can be added here to soften them further.) Hope you are having a great week TasteHongKong August 11, 2011 . Closing the bamboo leaf is tricky. This year I made a special effort for our Chinese … For the Lotus Leaf Packages: Cut each lotus leaf in half down the middle. Some are savory while others are sweet. Wrap each lotus-leaf or parchment package by folding edges around filling to form a tight package. Fold in the right and left sides and roll the leaf away from you to form a tight … Since young, I am a fan of lo mai gai. Hor Yip Fan is a combination of rice, Chinese sausage, mushrooms, and other goodies wrapped in lotus leaf. Pat in about 2 tbsp rice mixture, then 1/2 tbsp mung beans, then 2 or 3 pieces of pork, another 1/2 - 1 tbsp mung beans, then cover with another 2 or 3 tbsp of rice mixture. Then as I tie up my dumplings, they are hanging from the string and I can put them in and take them out of pots in groups of 5. Remainder will keep in the fridge for 3-5 days, and they freeze well (up to 6 months in a good freezer, well-wrapped). Scoop another 1/2 cup of sticky rice mixture directly on top of the rice mounds on each lotus leaf, carefully spreading it out to cover the meats and egg yolk; it's okay if the rice can’t cover everything. Note: If you are planning to eat these later in the day or the next day, steam the packages, allow them to cool and then refrigerate; to reheat, steam for 10 to 20 minutes until heated through. Zongzi (粽子, Chinese sticky rice dumpling) is a traditional food for celebrating Duanwu festival (端午节, aka Dragon boat festival) which is on the 5th of May according to the Chinese … Outside of dim sum, these can be a meal by themselves. But then I got the hang of it. Drain sticky rice well and transfer to a large bowl. In a wok, heat remaining canola oil and stirfry remaining garlic, carrot, onion and ginger until slightly softened. Peel and chop the garlic. In a medium bowl, stir together the marinade ingredients and add the chicken pieces. That’s how my love for food started and it continues to grow. Salted egg yolks add a savory, salty note that contrasts beautifully with the rich pork. Stir in the Sticky Rice Seasoning. Arrange rice packages in steamer and steam for 1 hour 30 minutes; make sure to check water level occasionally, topping up with more boiling water if needed to prevent it from going dry. It's a super popular dim sum dish. Add marinated chicken, and cook, stirring, until just cooked through, about 3 minutes. Let stand in refrigerator for at least 2 hours or overnight. Toast raw walnuts in a frying pan (without any oil) over low heat. We reserve the right to delete off-topic or inflammatory comments. Combine 2 tsp salt, black pepper, 1 clove garlic, rice wine, water, rock sugar, cinnamon, white pepper, cloves, coriander, fennel, fenugreek and 2 tbsp canola oil in bowl. Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai), Chicken Cacciatore With Mushrooms, Tomato, and Onion, One-Pan Chicken, Sausage, and Brussels Sprouts, Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp, Sous Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers, Spicy Cumin Lamb Skewers (Yang Rou Chuan), Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chilies), Lechon Kawali (Filipino Crispy Fried Pork Belly). I did 10 at a time in my wok and large pot. Let's make chicken sticky rice in lotus leaves! Although bamboo leaves are traditionally used … For the Marinated Chicken: In a medium bowl, mix chicken with the remaining marinade ingredients until thoroughly combined. Spoon half of the sticky rice mixture into the center of 1 lotus leaf. Add shallot and garlic and cook, stirring, until softened, about 1 minute. I held the cone with the leaf ends pointing away from me. Post whatever you want, just keep it seriously about eats, seriously. leaves and wrap the sticky rice. Add bamboo leaves and boil for 5 to 8 minutes, until the leaves … I recommend washing the bamboo leaves a day or two beforehand so you can focus on the cooking and wrapping of the Zongzi on your cooking day. I aimed to get the leaf ends under the stem ends. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...)
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