Ingredients:
Bamboo leaves (soak overnight with boiling water)
Raffia string for wrapping
500g glutinous rice (soak 2-3 hrs then wash & drain well)
100g dried shrimps
Filings:
500g Pork Belly (cut into cubes)
60g dried mushrooms
200g chestnuts (soak in boiling water for1 hr then remove skin)
8 salted egg yolks
Cooking Oil
Seasoning:
Pork Belly
4 Soup Spoon Chinese Five Spice Powder
4 Soup Spoon Coriander Powder
1 Soup Spoon rice wine
2 Soup Spoon Oyster Sauce
3 Soup Spoon Dark Soya Sauce
2 Soup Spoon black pepper
2 Soup Spoon Olive Oil
3 tsp Chicken stock granules
Glutinous Rice
2 Soup Spoon Chinese Five Spice Powder
3 Soup Spoon Coriander Powder
2 Soup Spoon Dark Soya Sauce
2 Soup Spoon Olive Oil
3 tsp Chicken stock granules
Directions:
Preparing the Ingredients
1) Soak rice in boiling water for 2-3 hours or overnight (for better taste), drain well. Marinate it with Chinese five spice powder, Coriander powder, Dark soya sauce, olive oil & Chicken stock granules for 2-3 hours.
2) Marinate the pork with Chinese five spice powder, Coriander powder, Rice wine, Oyster Sauce, Dark soya sauce, Black pepper, Olive oil & Chicken stock granules for 2-3 hours or overnight (for better taste).
3) Stir-fry onions until
fragrant. Set aside.
4) Stir-fry the marinated glutinous rice with dried shrimps for 10-15 minutes. Add in the fried onion and stir.
5) Stir-fry the pork till cook.
6) Soak mushrooms
until soft. Clean and trim stalks. Cut into 2 or 3 pieces
7) Halve duck
egg yolks.
8) Soak the Chestnut in boiling water for 1 hr and remove skin)
Wrap zongzi
8) Soak bamboo leaves in warm water for 5 minutes to tenderise,
before washing thoroughly in cold water..
9) Take 2 leaves with leaf stem or spine facing out. Overlap
them lengthwise in inverse directions (pointed end of one
leaf facing the rounded end of the other).
10) With both hands hold leaves about 2/3rds of the way along
their length. At that point bend them so that they are parallel
lengthwise and also overlap. This should produce a leaf
pouch that you cup firmly in one hand.
11) Add a small amount of rice mixture, compressing with a
spoon.
12) Add 1-3 pieces each of pork, chestnut, mushroom, duck egg
yoke.
13) Add more rice until you have nearly a full
pouch. Compress
firmly with a spoon.
14) Fold leaves over the open top of zongzi, then around to
side until zongzi is firmly wrapped. Zongzi should be pyramid
shaped with sharp edges and pointed ends. Trim off any excess
leaf with scissors.
15) Tie up zongzi tightly just like shoes laces with a double
knot. Normally they are tied to a bunch of zongzi.
16) Steam for 1 hour and 30 minutes, unwrap and serve.
