Recipe Ingredient
- 500g glutinous rice, washed and soaked overnight
- 100g black-eyed beans, soaked
- 2 tbsp oil
- 2 tbsp sesame oil
- 2 tbsp chopped shallots
- 1 tbsp chopped garlic
- Dried bamboo leaves and hempstring, soaked
- Seasoning (A)
- 1¾ tbsp light soy sauce
- 1 tsp Chinese five spice powder
- ½ tsp pepper
- 1 tsp thick soy sauce
- 1 tsp sugar
- Filling
- 115g dried chestnuts
- 8 dried Chinese mushrooms, soaked and halved
- 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
- Seasoning (B)
- 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
Instructions
- 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.
