端午节粽子

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)
4 salted egg yolks
Some Black Fungus (cut into pieces)
Cooking Oil

Seasoning:
Pork Belly
4 Soup Spoon Chinese Five Spice 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
1 Cube - Chicken stock granules
Some onions and garlic.

Glutinous Rice
2 Soup Spoon Chinese Five Spice Powder
2 Soup Spoon Dark Soya Sauce
2 Soup Spoon Olive Oil
1 Cube - Chicken stock granules
Some onions and garlic.

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, dried shrimps and olive oil for 2-3 hours.
2) Marinate the pork with Chinese five spice powder, Rice wine, Oyster Sauce, Dark soya sauce, Black pepper, black fungus and Olive oil for 2-3 hours or overnight (for better taste).
3) Stir-fry onions and garlic until fragrant. Then add in the chicken stock cube and stir fry for awhile.
4) Add in the mixed marinated glutinous rice and stir fry for 10-15 minutes. Then set aside.
5) Stir-fry onions and garlic until fragrant. Then add in the chicken stock cube and stir fry for awhile, and add in the marinated the pork and stir fry 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) Soak the zongzi into hot boiling for 1 hour till cook. Unwrap and serve