Kuih Chang /Savoury
Rice Dumplings
Ingredients:
(make 30
pieces)
1 kg chicken ,
lamb or
mutton - cut into bite size
50 pcs dried
chestnuts (size uneven, soak and boil for 15 mins, remove membrane bits in
slits)
30 salted
duck egg yolks
60 dried
shitake mushrooms (soak in water to soften and trim the stem)
2 bulbs of
garlic (finely chopped)
150g dried
shrimp (soak in water for 10 mins, roughly chopped)
1.5 kg
glutinous rice (soak in water overnight, drain rice)
200ml cooking
oil
Marinate chicken , lamb or
mutton :
1. Add 3 tbsp
sugar, 5 tbsp dark soy sauce, 5 tbsp light soy sauce, 5 tbsp five spice powder,
2 tbsp cajun seasoning and 1 tbsp of
pepper. Mix well and marinate overnight in fridge.
Step:
1. To prepare
filling: heat oil in wok, stir fry marinated chicken , lamb or
mutton for 5 mins, add dried mushrooms
and dried chestnuts. Add 150ml water and let it simmer for another 15 mins or
untill the meat is cook . Set aside.
2. To prepare
glutinous rice: add 200ml oil into the wok used in (1). Add garlic and dried
shrimp, stir-fry until fragrant. Add glutinous rice, mix well.
Sufficient
oil added will ensure the rice wouldn't stick on the bamboo leave later.
Add 4 tbsp
light soy sauce and 4 tbsp dark soy sauce. (Depends on how dark and salty you
want the rice dumpling to be)
3. To
assemble: Overlap two pieces of bamboo leaves, make a cone shape and press in a
spoonful of rice, top with filling, salted duck egg yolks and cover with rice
again, spoon some gravy from the filling onto the rice, wrap up the rice
dumplings and tie with grass strands.
4. To Boil:
Prepare a big pot of water, add 2 tbsp of salt, when water boiled, lower down
the rice dumplings, boil for at least 1 hour. The water level has to be always
above the rice dumplings. Take out the rice dumplings while it is done, dip dry
the rice dumplings by hanging.
Enjoy ..Have a fun Weekend Everyone & Thanks for
stopping by !
Ady Greatsword Empire Kitchen Recipes,,
