Chicken Sticky Rice Dumpling (Zongzi)

Ingredients:

1 packet of Bamboo leaves

500g Glutinous Rice

250g Boneless Chicken Thigh ~ cut bite size

10 pcs dried Shiitake mushroom ~ soaked, cut halve

10 pcs Egg yolks ~ cut halve

Marinade

1 tsp ginger garlic paste

2 tbsp light soy sauce

1 tbsp dark soy sauce

1/4 tsp Chinese 5-spice

1/4 tsp black pepper

1 tbsp white/brown sugar

1 tbsp cooking oil

For Sticky Rice

3 tbsp vegetable oil

1 green onion ~ sliced

1" ginger ~ sliced

3 star-anise

1 tsp Sichuan peppercorn (optional)

2 tbsp oyster sauce

1 tbsp dark soy sauce

1 tbsp light soy sauce

Other

Scissor

Cotton threads

Directions/Instructions:

1. In a large bowl, soak the glutinous rice in water overnight.
2. In another large bowl, soak the dry bamboo leaves completely in water overnight.
3. In a bowl, soak the dry Shiitake mushroom in water overnight
4. In a mixing bowl, add all the marinade ingredients together with the chicken pieces.  Mix well and cover with plastic wrap; marinate in the fridge overnight.
5. The next day, rinse the glutinous rice and set it aside.  In a wok, on medium-high heat, add vegetable oil, green onion, sliced ginger, garlic, star anise, and Sichuan peppercorns.  Continue to stir until all the ingredients turn brown.
6. Remove them and leave the oil in the work.  Then add in the glutinous rice.  Stir well with the oil.
7. Add in oyster sauce, light soy sauce, and dark soy sauce.  Combine everything thoroughly.  Stir for about 5 mins.  Turn off the heat and set it aside.
8. To make the zongzi, take two leaves and overlay each other (smooth sides on the outside).  Cut the top edges off so they form a line.  Use hands to wrap the leaves into a cone shape.
9. Hold the leaves tightly and keep them in shape, add 1 tbsp glutinous rice on the bottom, and use a spoon to make a hollow in the middle.  then add egg yolk, 2 pieces of chicken, and shiitake mushroom.  Then add more glutinous rice and make the top even.
10. Fold the leaves from the side and from the top.  The shape will be like a pyramid.  Hold it tightly with one hand and use the other hand to tie it with a cotton string.  Repeat the process till finished.
11. Place Zongzi in a pot and cover completely with water.  Simmer the zongzi for about 3-4 hours on medium or medium-low heat.  Check out the water left from time to time and ensure the dumpling are submerged for even cooking.
12. Remove from water and serve.  This recipe makes about 28 small Zongzi.  Enjoy!