The glutinous rice is the sticky portion. Scrape mixture into the sticky rice and stir to combine. Add shiitake mushrooms and cook, stirring, until golden brown, about 2 minutes. Transfer chicken to a plate. Makes 4 lotus-leaf packages, serving 4 to 8. Arrange cooked chicken, Chinese bacon, Chinese sausage, and salted duck yolks on top of each stick rice mound. If you are using cooked salted duck eggs, peel the eggs, then slice in half and gently scoop out yolks with a spoon (it’s ok if some of the egg whites are attached). Arrange rice packages in steamer and steam for 1 hour 30 minutes; make sure to check water level occasionally, topping up with more boiling water if needed to prevent it from going dry. Bring a large pot of water to a boil. All products linked here have been independently selected by our editors. If you are using raw salted duck eggs, crack the eggs into a small bowl and separate the whites from the yolks (the yolks should be bright orange and fairly firm); carefully slice the yolks in half with a knife. June 29, 2015 - Food Every year around this time of the year, my grandma makes a batch of joong in celebration of the Duanwu Festival.. Joong is made primarily of glutinous rice packed with different Chinese ingredients then wrapped in bamboo leaves and tied up with string. The Malaysian called this version as Lotus Leaf Rice or 荷叶饭. Lo mai gai, steamed bundles of sticky rice studded with bits of chicken and wrapped in lotus leaves, is a classic Cantonese dim sum dish. Add marinated chicken, and cook, stirring, until just cooked through, about 3 minutes. Place a bowl or plate … This is a must-order dish for Dim Sum. The rice will be infused with the woodiness fragrance of the leaves. Add shallot and garlic and cook, stirring, until softened, about 1 minute. It's a super popular dim sum dish. Let's make chicken sticky rice in lotus leaves! The lotus leaf wrap contains glutinous rice, chicken, pork, sausage, dried shrimp, egg, mushrooms, and scallions. Start the day before you want to make the dumplings! Nowadays, people just eat the sticky rice instead of throwing it into the river, and you can easily buy it during this period. Place sticky rice in a large bowl and cover completely with water. The water should just about cover the dumplings. Add chicken broth, 1 tsp salt, and fish sauce and stir well. Stir in the Sticky Rice Seasoning. And today I’d like to share with you a smaller version of it, which is called 珍珠雞 (zhen zhu ji). This fragrant and delicious rice is usually served at the end of a wedding feast or festival dinner. Stir well and … Zongzi (粽子, Chinese sticky rice dumpling) is a traditional food for celebrating Duanwu festival (端午节, aka Dragon boat festival) which is on the 5th of May according to the Chinese … Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time. Bring water to a boil in a steamer setup. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. Joong: Chinese sticky “rice dumplings” wrapped in bamboo leaves. In a non-stick skillet or wok, heat 2 teaspoons of oil over high heat until shimmering. Finely chop the sausages. I held the cone with the leaf ends pointing away from me. Add bamboo leaves and boil for 5 to 8 minutes, until the leaves … 70 g Post whatever you want, just keep it seriously about eats, seriously. Remove lotus leaves from soaking water (if you haven't already), open and pat dry with paper towels. Thick, rich, and creamy vanilla pastry cream. Heat oil in a pan, add ginger, garlic and green onion white and fry for around 1 minute over slow fire … Although bamboo leaves are traditionally used … This is a fairly time-consuming project, most families make it a group activity! I love the stickiness of the rice and the flavoursome fillings. Lay out your wrapping materials: softened bamboo leaves, rice mixture, mung beans and pork. Pat in about 2 tbsp rice mixture, then 1/2 tbsp mung beans, then 2 or 3 pieces of pork, another 1/2 - 1 tbsp mung beans, then cover with another 2 or 3 tbsp of rice mixture. I aimed to get the leaf ends under the stem ends. Total Carbohydrate Meanwhile, transfer bamboo leaves to large pot of boiling water and simmer 30 minutes to soften and sterilize. Drain and rinse off with cool water. Have you cooked this recipe? Set cooked or uncooked yolks aside on a small plate. Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! Ideally, there will be no … Take 2 bamboo leaves, overlapping along their long sides about half-way, and form a cone (see videos). If you cannot find lotus leaves, parchment paper can be use instead. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. Some HTML is OK: link, strong, em. They can be eaten and found year-round, but … We reserve the right to delete off-topic or inflammatory comments. Lo mai gai also freeze well. How to Make Chinese Sticky Rice Wrapped in Palm Leaf. In a wok, heat remaining canola oil and stirfry remaining garlic, carrot, onion and ginger until slightly softened. Note: If you are planning to eat these later in the day or the next day, steam the packages, allow them to cool and then refrigerate; to reheat, steam for 10 to 20 minutes until heated through. Hope you are having a great week TasteHongKong August 11, 2011 . The Chinese zongzi — sticky rice wrapped in leaves then steamed — has many variations all over Asia. To cook the zongzi, neatly and tightly nest all the zongzi in a large soup pot. Keep wrapping dumplings until the filling is all gone. Then wind string around it until it seems secure. For the Marinated Chicken: In a medium bowl, mix chicken with the remaining marinade ingredients until thoroughly combined. You may want to keep the bowl of marinated pork in a larger bowl full of ice to keep it cold while you wrap. Alternatively, arrange 4 pieces parchment paper on work surface. (Vinegar can be added here to soften them further.) In the same skillet or wok, heat remaining 1 teaspoon oil over high heat until shimmering. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! In Hong Kong, you will be served with the glutinous rice and chicken wrapped in lotus leaves. Let sit until cool enough to handle. This dish is served at dim sum, a traditional way of eating that dates back to the Ch'in Dynasty with royal origins. Prepare 25 or so 4' lengths of string. Add drained rice and stir frequently until liquid is absorbed. Peel and chop the garlic. Once you've got them rounded up, though, it's a relatively easy and extremely delicious at-home dish. Wipe each leaf with a sponge or scrubbing pad under cool running water to remove any remaining soil. Drain sticky rice well and transfer to a large bowl. Closing the bamboo leaf is tricky. Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and all sorts of delicious goodies, are irresistible from the moment you unwrap one fresh from the steamer and a chorus of aromas hits your nose. Spoon approximately 1 cup of the sticky rice onto the lotus leaf and fold the trim end of the leaf up over the rice. While there are many ways to wrap the sticky rice, and many different variations on the dumpling filling, here's the recipe for my personal favorite. In fact, Malaysia has a special flavour of zong zi in a peranakan style called nyonya zhang, noted for its distinctive sweet flavours and tinted blue with bluepea flower extract instead of the regular sticky-savoury dark brown of regular zong zi. 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. Allow to cool or eat some hot right away. In a small bowl, combine the rice wine, light soy, … Since young, I am a fan of lo mai gai. A dim sum classic. At least 4 hours before you plan to cook the zongzi, bring a large pot of salted water … To form packages, drain lotus leaves, pat dry with towels, and arrange on a work surface. Soak rice, mung beans and bamboo leaves in separate containers overnight. I was born in Guangzhou, the birthplace of dim sum, and raised in the Chinatown neighborhood of Philadelphia. I did 10 at a time in my wok and large pot. Strain any excess marinade from pork and add to wok, (return Pork to fridge) and heat until bubbling. Wow, your rice looks so yummie with all the ingredients in it…no wonder is so satisfying…beautiful pictures as always. I tied groups of 5 together at one end, with a loop to hang from a hook on my cabinet. Tall and light with a crisp shell and a lightly chewy center. Eventually I figured it out. Place a bowl or plate over the bamboo leaves to keep them submerged. Add a rating: Comments can take a minute to appear—please be patient! Stir in cubed pork, cover and refrigerate overnight. [Photographs: Shao Z.]. Bring back to a boil, cover and reduce heat to medium-low to maintain a good bubbling simmer for 2 hours, adding water about half-way through. The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks. Combine 2 tsp salt, black pepper, 1 clove garlic, rice wine, water, rock sugar, cinnamon, white pepper, cloves, coriander, fennel, fenugreek and 2 tbsp canola oil in bowl. If you see something not so nice, please, report an inappropriate comment. Place leaves in a large container, cover with water, weighing leaves down with a plate if necessary, and soak for 1 hour. Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai), Chicken Cacciatore With Mushrooms, Tomato, and Onion, One-Pan Chicken, Sausage, and Brussels Sprouts, Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp, Sous Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers, Spicy Cumin Lamb Skewers (Yang Rou Chuan), Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chilies), Lechon Kawali (Filipino Crispy Fried Pork Belly). Some comments may be held for manual review. Let's get started! leaves and wrap the sticky rice. For the Sticky Rice Seasoning: Stir together all ingredients in a small bowl and set aside. Fold in the sides … Let stand for at least 2 hours or overnight. @milkitchen, Yes, there is another lotus leaf wrap cooked with glutinous rice but it is not prepared the same way as this. Special thanks to W.K. 1/2 pound skinless, boneless chicken thighs, sliced thinly, 2 dried lotus leaves or 4 sheets of 2-foot-long parchment paper, 2 tablespoons small dried shrimp, soaked in water for 5 minutes, then drained, rinsed, and patted dry (optional), 3 teaspoons canola or vegetable oil, divided, 8 dried shiitake mushroom caps, rehydrated in hot water for 15 minutes, then drained, squeezed dry, and sliced thinly, 3 ounces Chinese bacon (lap yuk), sliced thinly, 2 Chinese sausages (lap cheong), sliced thinly on the bias. It’s said this dish was born in the night markets of Guangzhou, in the Guangdong province of southern China. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...) Toast raw walnuts in a frying pan (without any oil) over low heat. Salted egg yolks add a savory, salty note that contrasts beautifully with the rich pork. Stir in dried shrimp, if using. Serves 6. Steaming the wrapped parcels infuses them with the lotus leaves’ fragrance. Soak rice, mung beans and bamboo leaves in separate containers overnight. Scrape mixture into In the past, I showed you how to make 荷葉糯米雞 (he ye nuo mi ji, or lo mai gai). I always oriented my leaves the same way, so one side was leaf ends and the other was stem ends. They should be puffed slightly and feel firm but squishy when you squeeze them. Most dim sum restaurant will serve the rice wrapped in lotus leaves. Traditional food for Dragon Boat Festival. Then as I tie up my dumplings, they are hanging from the string and I can put them in and take them out of pots in groups of 5. Use the ends of the leaves to firmly compress the cone of ingredients, and roughly shape the open end into a square or rectangle. Zongzi, also known as a rice dumpling, is a Chinese dish made of glutinous rice and either sweet or savory filling and wrapped in bamboo leaves. Read more: Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai). You may need to add a third bamboo leaf to extend the cone. Let stand in refrigerator for at least 2 hours or overnight. That’s how my love for food started and it continues to grow. Just steam them, allow them to cool, wrap with a double layer of plastic wrap and freeze; to reheat, there's no need to defrost first, they can go straight to the steamer for 30 minutes until heated through. Remainder will keep in the fridge for 3-5 days, and they freeze well (up to 6 months in a good freezer, well-wrapped). For the Lotus Leaf Packages: Cut each lotus leaf in half down the middle. Heat a large pot or wok of salted water to boil. … Chinese cured pork belly can be added to the sticky rice mixture without needing to be cooked first. Wrap each lotus-leaf or parchment package by folding edges around filling to form a tight package. Some are savory while others are sweet. Part of the series: Asian Cooking Tips. https://www.ohmyfoodrecipes.com/chinese-sticky-rice-dumpling Get these ingredients for curbside pickup or delivery! Note that the wrapping may sometimes be banana leaf instead of lotus leaf, but the difference is negligible. Place about 1/2 cup of sticky rice mixture in the center of each lotus leaf. But then I got the hang of it. Prep Time: Overnight, plus 2 … Using kitchen twine, tie up each package. Subscribe to our newsletter to get the latest recipes and tips! Fold in the right and left sides and roll the leaf away from you to form a tight … Drain mung beans and add white sugar and remaining 1/4 tsp salt. (CiCi Li) Chicken and Sticky Rice Wrapped in Lotus Leaves (Lo Mai Gai). You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Add shiitake mushrooms and cook, stirring, until golden brown, about 2 minutes. I folded the near edge towards the middle, folded the ends towards me over that, and carefully folded each side towards the middle, ensuring that the corners were covered. The recipe in this post is about the glutinous rice in the steel bowl, which is more popular in Malaysia and relatively easy to prepare. We may earn a commission on purchases, as described in our affiliate policy. Spoon half of the sticky rice mixture into the center of 1 lotus leaf. Initially, the sticky rice and its fillings were packed into porcelain bowls to be steamed. Learn more on our Terms of Use page. A classic dish. As I said, the first one took about 20 minutes, and several tries before it looked like it would hold together. I recommend washing the bamboo leaves a day or two beforehand so you can focus on the cooking and wrapping of the Zongzi on your cooking day. As a sibling-less child, cooking was a way to keep myself entertained. Scoop another 1/2 cup of sticky rice mixture directly on top of the rice mounds on each lotus leaf, carefully spreading it out to cover the meats and egg yolk; it's okay if the rice can’t cover everything. Add shallot and garlic and cook, stirring, until softened, about 1 minute. In a medium bowl, stir together the marinade ingredients and add the chicken pieces. Place a few extra or ripped bamboo leaves in first, then some dumplings, then some more leaves. Cut off and discard kitchen twine and serve right away. Hor Yip Fan is a combination of rice, Chinese sausage, mushrooms, and other goodies wrapped in lotus leaf. When lightly browned, transfer to a … Outside of dim sum, these can be a meal by themselves. 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