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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, sticky rice chicken dumplings wrapped in banana leaf. It is one of my favorites. For mine, I am going to make it a little bit tasty. 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 well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook sticky rice chicken dumplings wrapped in banana leaf using 20 ingredients and 19 steps. Here is how you cook 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. Make ready 1 chicken breast, skinless, cut into 1/4" chunks
  3. Make ready Marinade
  4. Take 3 tbsp soy sauce
  5. Take 1 tbsp oyster sauce
  6. Take 2 shallots, sliced thin
  7. Take 1 tbsp sake
  8. Take 1 tbsp chili-garlic sauce
  9. Make ready 1/4 tsp chinese five spice
  10. Prepare 1/4 tsp fish sauce
  11. Take 1 tsp fresh ground pepper
  12. Make ready 1 tbsp ginger paste or minced ginger
  13. Get 1 tsp onion powder
  14. Take 2 tsp corn starch
  15. Make ready 2 cups thai sticky rice (see description for notes)
  16. Get 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. Get 3 large banana leaves
  20. Get 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.

Steps 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.

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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