Chicken Sticky Rice Dumplings Recipes

STICKY RICE DUMPLINGS RECIPE

Steps:

• Gather the ingredients.
• Mix 1 teaspoon cornstarch with 3 tablespoons soy sauce until cornstarch dissolves.
• Pour over chopped chicken breasts in a small mixing bowl. Stir well and set aside.
• Place a wok or large frying pan over medium-high heat. Add 1 tablespoon oil and swirl around, then add the ginger and stir-fry 30 seconds.
• Next, add the chicken.
• As you stir-fry, add 1 tablespoon white wine or stock whenever the wok/pan becomes dry.
• After about 2 minutes (or when chicken is cooked), add the mushrooms and stir-fry another 1 to 2 minutes, or until mushrooms have softened.
• Make the stir-fry sauce: combine fish sauce, brown sugar, 1 piece grated peeled ginger, lime juice, dark soy sauce, and oyster sauce
• Add the stir-fry sauce to the wok and turn the heat down to low while you stir it in. Do a taste-test and adjust seasoning as needed. Switch off the heat and set aside to cool.
• Unfold banana leaves. Using scissors, cut one large rectangular piece (approximately 1 foot by 1 1/2 feet). Then cut a smaller piece to go inside (approximately 8- to 10-inch rectangle). The smaller piece is like a lining (banana leaves are naturally porous).
• Bring out the prepared sticky rice. Scoop out enough rice to make a square patty in the center of the 2 banana leaves (the patty should be about 4" square or slightly larger, and about 1/2" thick).
• Now place about 1 heaping tablespoon of the chicken stir-fry filling (or slightly more) over the rice.
• Take another scoop of sticky rice and cover the filling so that it's almost like a sandwich. Sticky rice is easy to work with―if you find there are places where the filling is left uncovered, simply patch these areas with a little more sticky rice.
• Now fold down the top of the banana leaf rectangle over the sticky rice. Holding this in place, bring up the bottom of the rectangle then fold over the sides. Think of wrapping a present or parcel. Use a toothpick, satay stick or some baker's twine to secure your banana leaf packets.
• When ready to eat, heat them up in the oven 15 minutes at 350 F, or you can also microwave or steam them.
• Eat the dumplings out of the banana leaves (the leaf lends the dumpling a delicate, unique fragrance and flavor).

CHICKEN STICKY RICE DUMPLINGS

Steps:

• First, prepare to marinade the Boneless, Skinless Chicken Thigh (1.5 kilogram). Cut the chicken thigh into chunks, about 3 centimeters in size.
• Make the marinade. Mix Chinese Five Spice Powder (2 teaspoon), Corn Starch (1 tablespoon), Granulated Sugar (2 tablespoon), Light Soy Sauce (2 tablespoon), Dark Soy Sauce (2 tablespoon), Oyster Sauce (1 tablespoon), Salt (1 teaspoon), Cinnamon Stick (1), Star Anise (2) and Ground White Pepper (1 teaspoon).
• Mix with marinade and refrigerate for at least 1 hour or preferably overnight.
• Then heat up oil in a wok and briefly fry the marinated chicken with chopped Garlic (6 clove) until they brown lightly.
• Remove from wok and place in a bowl or casserole and set aside while we prepare the other fillings.
• Crack the Salted Duck Egg (20) and remove the egg white. Gently rinse each yolk under the water to completely remove all the white. Then cut the Salted Duck Egg Yolk in halves and set aside in a bowl.
• Rinse and soaked Dried Shrimp (100 gram) for about 30 minutes.
• Drain well and fry in Oil (as needed) until golden brown. Place in a bowl and set aside.
• Then rinse and soak Dried Shiitake Mushroom (100 gram) till softened.
• Drain well and saute the mushrooms till aromatic and brown slightly. Remove from wok and place in a bowl.
• Soak the Dried Chestnuts (100 gram) in cold water, preferably overnight.
• Then boil the dried chestnuts for about 20 minutes or until softened.
• In the same wok, fry the chestnuts until they brown slightly. Remove from wok and place in a bowl.
• Next, rinse and add Split Mung Beans (300 gram) into Alkaline Water (1 teaspoon). Soaked in water for at least 3 hours.
• Drain well and mix well with the Ground Black Pepper (1 teaspoon) and Salt (1 teaspoon).
• Stir fry the split mung beans with chopped garlic until aromatic. Place in a bowl and set aside.
• Next, rinse and soaked Black Eyed Peas (250 gram) for at least 30 minutes.
• Drain and mix well with the Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon).
• In the wok with oil, stir fry the black eyed peas with chopped garlic until aromatic, place in a bowl and set aside.
• Wash and rinse the Glutinous Rice (2 kilogram) until water runs clear. Then soak in water for 1 hour.
• Drain well before adding the seasonings into the glutinous rice and mix till evenly combined.
• Then, using the same wok, fried chopped garlic till fragrant. Add the seasoned glutinous rice and stir fry for 2 minutes. Stir in the black-eyed peas and adjust to taste.
• Transfer to a casserole and set aside.
• Soak bamboo leaves one day ahead or overnight until softened. First bring a large pot or wok of water to a boil. Add Sesame Oil (1 tablespoon) into the water.
• Carefully place the Bamboo Leaf (80 piece) into the wok. Make sure the water covers all the leaves and cook over high heat for about 15 minutes, just to soften the bamboo leaves.
• Also, boil briefly the grass strands used for tying the wrapped sticky rice dumplings.
• Remove the bamboo leaves from the wok to cool. Untie the bamboo leaves and use a clean cloth to wipe both sides of each bamboo leaf.
• Then snip off both stray ends of each of the bamboo leaves.
• Gently place the cleaned bamboo leaves and grass strings in a large container of cold water. Leave the bamboo leaves to soak in the cold water overnight. And we're ready to wrap the dumplings!
• To wrap dumplings, layer two bamboo leaves in opposite directions, the tail end of one lining up with the top end of the other, with the smooth sides up and form a cone.
• Then add in 1 heaped tablespoon of fried glutinous rice mixture. Fill about 1/3 of the cone with the glutinous rice mixture. Press down firmly with a spoon.
• Next, add a piece each of chicken, mushroom, chestnut and salted duck egg yolk. Also, add 1 teaspoon of dried shrimp and 1 tablespoon of split mung beans.
• Top the fillings with more glutinous rice mixture, till the brim of the cone. Press down firmly again with a spoon.
• Next, fold the leaves over to cover the open top of the rice dumpling completely. Make sure you press the tip of the rice dumpling so that the end is pointed. Then fold the leaves over the edges of the cone in a triangular shape.
• At the top of the triangle (base end of the leaves), fold over the ends either to the right or left, making sure the rice dumpling is firmly wrapped.
• Tie the rice dumpling firmly in the middle with grass strings by using a downward pulling motion.
• Tie the dumpling with the grass strand twice, each time with an easy knot to ensure no loose ends.
• Snip off excess bamboo leaves and strings. And we're ready to cook the sticky rice dumplings.
• First, boil water in a large pot. Add in Salt (1 teaspoon).
• When water comes to a boil again, gently lower the sticky rice dumplings into the water making sure they are fully submerged.
• Cover the pot with lid and cook the sticky rice dumplings over medium-high heat till cooked. If using pressure cooker, it will take about 1 hour. If using normal pot, the cooking process is about 2 to 3 hours, depending on the size of the rice dumplings.
• Always check for doneness once the rice dumplings are cooked. To check if they are cooked through, unwrap one of the dumplings in the pot, check for doneness and taste it before removing the rest of dumplings from the pot.
• Once the rice dumplings are cooked, remove from pot and hang them up to drain off excess water and to cool down. And we're done!
• Once the sticky rice dumpling has cooled slightly, unwrap and enjoy!

STICKY COCONUT CHICKEN AND RICE

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
• Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
• Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

CHINESE STICKY RICE DUMPLINGS

Steps:

• Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside.
• Meanwhile -- chop the pork and the prawns finely. Do not mince them.
• Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt.
• Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes.
• Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used.
• FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly.
• Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed.
• Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel.
• Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter.
• Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made.
• TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked.
• Note- cooking time does not include overnight cooling.