Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sticky rice chicken dumplings wrapped in banana leaf. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
the appetizer: Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, includes recipes like Har Gow Shrimp Dumplings, Xid Jido; Sticky Rice and Spiced Chicken in Banana Leaf, Lemper Ayam; and Nepalese Vegetable and Cheese Dumplings, Tarkari Momo. 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 steamed, barbecued, or baked in the oven.
Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to 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 it.
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
- Get 1 chicken breast, skinless, cut into 1/4" chunks
- Make ready Marinade
- Take 3 tbsp soy sauce
- Get 1 tbsp oyster sauce
- Get 2 shallots, sliced thin
- Take 1 tbsp sake
- Prepare 1 tbsp chili-garlic sauce
- Get 1/4 tsp chinese five spice
- Make ready 1/4 tsp fish sauce
- Get 1 tsp fresh ground pepper
- Prepare 1 tbsp ginger paste or minced ginger
- Prepare 1 tsp onion powder
- Take 2 tsp corn starch
- Get 2 cups thai sticky rice (see description for notes)
- Get 200 g shiitake mushrooms, destemmed and sliced thin
- Get 3 tbsp sesame oil
- Take 3 tbsp peanut oil (or other frying oil)
- Make ready 3 large banana leaves
- Make ready 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 rice varies from region to region in China, and from country to country elsewhere in Asia. Sticky Rice in lotus leaf (aka nor mai gai) is a leaf-wrapped sticky rice packet with pork, chicken, sausage and black mushrooms inside.
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.
The contents are steamed and then unwrapped for the diners at the table. This is one of those dim sum dishes that is arguably best left to the professionals. They are cooked by steaming or boiling. In the Western world, they are also known as rice. Carefully wrapped bundles of rice and sausage are chewy, salty, and packed with floral flavor.
So that’s going to wrap it up for this exceptional food sticky rice chicken dumplings wrapped in banana leaf recipe. Thanks so much for reading. I’m sure you can make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!
