• Prep Time 30 minutes
  • Cook Time >300 minutes
  • Serving For 2 People
  • Difficulty Normal
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Recipe Ingredient

  • 800g glutinous rice
  • 50ml oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 300g chicken leg meat, sliced
  • 1/2 teaspoon soy sauce
  • 300g roasted duck meat, deboned and sliced
  • 4 salted egg yolks
  • 60g dried shrimps, soaked
  • 40g dried scallops
  • 300g mung beans, soaked for 3 hours
  • 10 chestnuts, soaked
  • 20 lotus seeds
  • 2 dried lotus leaves, soaked for 3 hours
  • 4 bamboo leaves, trim the ends and soak for 3 hours
  • 1 tablespoon oil, to grease the leaves

Instructions

  1. Soak glutinous rice in water for 10 hours or overnight and drain.
  2. In a wok, heat the oil and stir-fry the rice with salt and pepper for 2 minutes. Dish out and set aside.
  3. Marinate the chicken with soy sauce for 10 minutes.
  4. Fill 1/3 of a 12cm bowl with the lightly-fried rice. Top with half portion each of the marinated chicken, roasted duck, salted egg yolks, dried shrimps, scallops, mung beans, chestnuts and lotus seeds. Cover with more glutinous rice.
  5. Unmould the glutinous rice and ingredients onto the leaves and wrap into parcel shape. Boil the dumplings for 5 hours over slow fire.
  6. Note : Makes 2 extra-large dumplings.

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