250g deboned chicken thigh meat, cut into bite-sized pieces
10 salted egg yolks
50g dried shrimps, soaked and coarsely chopped
1 tsp chopped shallots
2 tbsp oil
½ cup water
1½ tbsp Chinese five spice powder
1¾ tsp salt
2 tbsp sugar
1 tsp oyster sauce
½ tsp pepper
1½ tbsp rice wine (optional)
1¾ tsp thick soy sauce
Heat oil and sesame oil in a wok and fry shallots and garlic until golden and fragrant. Add rice, beans and seasoning (A) to mix. Dish out and set aside.
To make the filling: Soak chestnuts for about an hour. Put them in a saucepan. Add more than enough water to cover and boil until tender.
Marinate chicken and mushrooms with seasoning (B). Heat oil in a wok and fry shallots and dried shrimps until fragrant. Add marinated chicken mixture and water then bring to a boil and cook for 10 minutes until gravy is reduced. Add chestnuts to mix. Dish out and set aside.
Take two bamboo leaves, fold into a cone and scoop 2 tbsp rice into the cone. Add some filling ingredients and a piece of salted egg yolk and cover with more rice. Fold the leaves over then secure with hempstring. Finish up with the rest of the ingredients.
Cook dumplings in a pot of water. Add 1 tbsp of salt and boil for 2-2¼ hours.