Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, sticky rice chicken dumplings wrapped in banana leaf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sticky rice dumplings are common throughout Southeast Asia. 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 steamed, barbecued, or baked in the oven. These rice dumplings are just how I like them - soft, moist and flavourful sticky glutinous rice encasing a delicious mix of tender chicken and other ingredients which are infused with the aroma of the bamboo leaves. 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 recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is something which I have loved my whole life.
To get started with this recipe, we must first 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 cook it.
The ingredients needed to make Sticky Rice Chicken Dumplings Wrapped in Banana Leaf:
- Make ready 4 chicken thighs, skinless and boneless, cut into small 1/4" chunks
- Make ready 1 chicken breast, skinless, cut into 1/4" chunks
- Prepare Marinade
- Get 3 tbsp soy sauce
- Make ready 1 tbsp oyster sauce
- Make ready 2 shallots, sliced thin
- Make ready 1 tbsp sake
- Prepare 1 tbsp chili-garlic sauce
- Take 1/4 tsp chinese five spice
- Take 1/4 tsp fish sauce
- Prepare 1 tsp fresh ground pepper
- Get 1 tbsp ginger paste or minced ginger
- Get 1 tsp onion powder
- Take 2 tsp corn starch
- Prepare 2 cups thai sticky rice (see description for notes)
- Get 200 g shiitake mushrooms, destemmed and sliced thin
- Prepare 3 tbsp sesame oil
- Make ready 3 tbsp peanut oil (or other frying oil)
- Get 3 large banana leaves
- Take bamboo skewerd
Find stockbilleder af Sticky Rice Filled Chicken Wrapped Banana i HD og millionvis af andre royaltyfri stockbilleder, illustrationer og vektorer i Shutterstocks samling. sticky rice filled with chicken wrapped in banana leaves, then grilled over coals. 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. These popular Chinese sticky rice dumplings are wrapped in bamboo leaves and filled with sticky rice, mung beans and vegetarian meat. Glutinous rice and a variety of fillings gets wrapped inside a bamboo leaf and it perfumes the entire dish as it boils and cooks.
Instructions 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.
These popular Chinese sticky rice dumplings are wrapped in bamboo leaves and filled with sticky rice, mung beans and vegetarian meat. Glutinous rice and a variety of fillings gets wrapped inside a bamboo leaf and it perfumes the entire dish as it boils and cooks. Zongz is a Chinese dumpling with glutinous rice and filling wrapped in bamboo leaves. They are a popular dish during Dragonboat Festival. I wrapped more than a dozen dumplings and still have half a bag of leaves left.
So that is going to wrap this up for this special food sticky rice chicken dumplings wrapped in banana leaf recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
