Sticky Rice Chicken Dumplings Wrapped in Banana Leaf
Sticky Rice Chicken Dumplings Wrapped in Banana Leaf

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sticky rice chicken dumplings wrapped in banana leaf. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is something which I have loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few components. You can have 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:
  1. Prepare 4 chicken thighs, skinless and boneless, cut into small 1/4" chunks
  2. Take 1 chicken breast, skinless, cut into 1/4" chunks
  3. Prepare Marinade
  4. Take 3 tbsp soy sauce
  5. Take 1 tbsp oyster sauce
  6. Make ready 2 shallots, sliced thin
  7. Prepare 1 tbsp sake
  8. Prepare 1 tbsp chili-garlic sauce
  9. Make ready 1/4 tsp chinese five spice
  10. Make ready 1/4 tsp fish sauce
  11. Prepare 1 tsp fresh ground pepper
  12. Take 1 tbsp ginger paste or minced ginger
  13. Make ready 1 tsp onion powder
  14. Take 2 tsp corn starch
  15. Make ready 2 cups thai sticky rice (see description for notes)
  16. Take 200 g shiitake mushrooms, destemmed and sliced thin
  17. Get 3 tbsp sesame oil
  18. Take 3 tbsp peanut oil (or other frying oil)
  19. Make ready 3 large banana leaves
  20. Get bamboo skewerd

Some are savory while others are sweet. Although bamboo leaves are traditionally used for zongzi, elsewhere in Asia, other leaves like lotus and banana are used. The filling that goes with the. 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.

Instructions to make Sticky Rice Chicken Dumplings Wrapped in Banana Leaf:
  1. Combine chicken, shallots and marinade ingredients in a bowl. Cover and refrigerate for one hour up to 4 hours.
  2. Put rice in a large bowl and submerge fully in water. Let soak for at least one hour up to 3.
  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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine the stir fried chicken and mushrooms. Toss and set aside.
  8. 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.
  9. 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.
  10. Place one long sheet and one short sheet of leaf down on a flat surafce perpendicular to each other.
  11. 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.
  12. Spoon the chicken mix onto the rice. Leave about 1/4 inch around the perimeter of the rice uncovered.
  13. Take another handful and cover the chicken, making a dome.
  14. Fold the sides of the banana leaves in lengrhwise.
  15. 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.
  16. Repeat with the bottom.
  17. 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.
  18. 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.

You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have. Sticky Rice Dumplings wrapped in bamboo leaves in China. can be served savory (filled with meat) or sweet (with Zongzi. Banana leaves stuffed with sticky rice and pork. Dim Sum Sticky Rice Lotus Leaf Wraps (Lo Mai Gai) At Dim Sum, we always have to order Lo Mai Gai (cantonese)/Nuo Mi. A classic treat for Dragon Boat Festival.

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