Hello everybody, I hope you are 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. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Banana leaf cake is the best cake I've ever eaten, Hi today i want to show you a bout video If you like this video please Vietnamese Rectangular Steamed Rice Dumpling Pork and Shrimp With Banana Leaves Ncuav nplooj tsawb qab zib coconut, banana.
Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must 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:
- Make ready 4 chicken thighs, skinless and boneless, cut into small 1/4" chunks
- Prepare 1 chicken breast, skinless, cut into 1/4" chunks
- Prepare Marinade
- Make ready 3 tbsp soy sauce
- Prepare 1 tbsp oyster sauce
- Prepare 2 shallots, sliced thin
- Prepare 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
- Take 1 tbsp ginger paste or minced ginger
- Make ready 1 tsp onion powder
- Prepare 2 tsp corn starch
- Prepare 2 cups thai sticky rice (see description for notes)
- Get 200 g shiitake mushrooms, destemmed and sliced thin
- Make ready 3 tbsp sesame oil
- Take 3 tbsp peanut oil (or other frying oil)
- Prepare 3 large banana leaves
- Take bamboo skewerd
Parchment paper can be used instead of banana leaves, but the flavor will be less interesting. 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. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have. Meanwhile, soak yourself in the beauty of Petronas Yummers.
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.
Love, love, love to you and yours. Coconut Sticky Rice in Banana Leaves Cover the bowl tightly with plastic wrap and set aside. Wipe the banana leaves with a clean damp cloth, then trim the edges using kitchen scissors or a sharp knife. To serve, cut the strings from the parcels, then remove the banana leaves.
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