Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sticky rice chicken dumplings wrapped in banana leaf. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really 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 popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have 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
- Get 1 chicken breast, skinless, cut into 1/4" chunks
- Take Marinade
- Take 3 tbsp soy sauce
- Take 1 tbsp oyster sauce
- Prepare 2 shallots, sliced thin
- Get 1 tbsp sake
- Get 1 tbsp chili-garlic sauce
- Prepare 1/4 tsp chinese five spice
- Take 1/4 tsp fish sauce
- Get 1 tsp fresh ground pepper
- Make ready 1 tbsp ginger paste or minced ginger
- Get 1 tsp onion powder
- Take 2 tsp corn starch
- Make ready 2 cups thai sticky rice (see description for notes)
- Get 200 g shiitake mushrooms, destemmed and sliced thin
- Prepare 3 tbsp sesame oil
- Prepare 3 tbsp peanut oil (or other frying oil)
- Get 3 large banana leaves
- Take 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. Ingredients list, step-by-step instructions & recipe notes, view full recipe here http://www.huangkitchen.com/chicken-sticky-rice-dumplings/ SUBSCRIBE TO.
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.
For Dim Sum Lovers ( most of us are! ) Here for you. Now you can make your own – Delicious steamed sticky rice with char siu , chinese sausage, chicken meat, mushroom to name a few. Place your suman in a steamer and steam for about an hour to allow the rice to fully cook. Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Doubler Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunar calendar, and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the Western calendar.
So that is going to wrap it up with this special food sticky rice chicken dumplings wrapped in banana leaf recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
