Zongzi is a traditional holiday food during Dragon Boat Festival. The Sticky Rice Dumplings taste soft, flavorful, and delicious with chicken and shiitake mushroom filling.
500gBoneless Chicken Thighs, cut in smaller pieces
60gShiitake Mushrooms, small
Salted Egg Yolks (optional)
Chicken Marinade
1Green Onion, chopped
1tspGinger, grated
1Garlic, grated
2tbspLight Soy Sauce
1tbspDark Soy Sauce
1/4tspChinese 13 Spices Mix
1/4tspBlack Pepper
1tbspBrown Sugar
For Stir-fry the Sticky Rice
3tbspVegetable Oil
1Green Onion, chopped
1tspGinger, sliced
2Garlic Cloves, crushed
3Star Anises
1tspChinese Sichuan Peppercorns
2tbspOyster Sauce
1tbspDark Soy Sauce
1tbspLight Soy Sauce
Instructions
Preparation (the day before!)
In a large bowl, soak the Glutinous Rice in water overnight, cover with a plate.
In another large bowl, soak the dry Bamboo Leaves completely in water overnight.
In a bowl, soak the dry Shiitake Mushrooms in water overnight, cover with a plate.
In a mixing bowl, mix together Chicken, Green Onion, Ginger, Garlic, Light Soy Sauce, Dark Soy Sauce, Chinese 13 Spices Mix, Black Pepper, and Brown Sugar. Cover with plastic wrap and marinate in the fridge overnight.
Stir-fry the Sticky Rice
The next day, rinse the Glutinous Rice and set aside. In a wok, on medium-high heat, add in Vegetable Oil, Green Onion, Ginger, Garlic, Star Anises, and Sichuan Peppercorns. Continue to stir until all the ingredients turn brown.
Once all the ingredients turn brown, remove them and keep the oil in the wok. Then add in the Glutinous Rice. Stir well with the oil.
Add in Oyster Sauce, Light Soy Sauce, and Dark Soy Sauce. Combine everything thoroughly. Stir fry for about 5 minutes. Turn the heat off and set it aside.
Make the Zongzi
Lay out all the ingredients in your kitchen counter. You will also need a pair of scissors and some string (cotton threads). Remember to squeeze out extra water from the Shiitake Mushrooms before use. Add 1 tbsp of Vegetable Oil in the Chicken Mixture. Mix well.
Take two leaves and overlay with each other (the smooth sides on the outside). Cut the top edges off so they form a line. Use your hands to wrap the leaves into a taper shape around 1/3 place (Please check out the video for clear details).
Hold the leaves tightly and keep it in shape. Add some Glutinous Rice first in the bottom and use a spoon to make a hollow in the middle. Add in 2 pieces of Chicken, 2 pieces of Shiitake Mushrooms, and 1 Egg Yolk (optional). Then cover with more Glutinous Rice and make the top even.
Fold the leaves from the side and from the top. The shape will be like a pyramid (Please refer to the video). Hold it tightly with one hand and use your other hand to tie with a string.
Cook the Zongzi
Place Zongzi in a pot and cover completely with water. Simmer the Zongzi for about 3 hours on medium or medium-low heat.
Check out the water level from time to time and ensure the Zongzi are submerged for even cooking.
Remove from water and serve. Ready to enjoy!
Notes
This recipe makes about 28 small Zongzi.
It is important to get everything prepared before making Zongzi. Once cooking, you should always make sure that Zongzi are under water in order to cook evenly. Watch my YouTube video for clear instructions.