Hello everyone, I am Xiao Gaojie.
This year, our family made rice dumplings with Shiitake mushroom and chicken.
Let's see how I made them
Do some preparatory work the day before.
Glutinous rice soaked in water
This is chicken leg with thigh
Cut the fat
save the fat, we will use it later
Then cut it out 7-8 small pieces
Each piece attachs a little chicken skin
marinate the chicken
Onion and ginger
Regular soy sauce, two tablespoons
Dark soy sauce, one tablespoon
A little Maggi seasoning. It is optional
5-spice powder and white pepper powder
Finally put one tablespoon of brown sugar
The seasoning for chicken is slightly more than usual, since the taste of rice is plain.
When eating, the flavor goes from chicken to rice.
Put in the refrigerator and marinate overnight
Soak some mushrooms
If you use large ones, cut them to small pieces
the next day...
Rice is ready
drain the water
Our next step is to fry the rice.
Pour oil in the pan. Low heat
When the oil is not too hot, add onion ginger, star anise and Sichuan pepper
This is the fat removed from the chicken leg.
Slowly fry, until the onion, ginger and chicken skin turn into a yellowish color
You know, at this time, the oil is already very fragrant.
the taste of the spices is already in the oil.
Remove the spices
Pour in glutinous rice
Stir fry
Let the oil wrap every grain of rice
At this time, put in the dark soy sauce to color
About 3-4 minutes
The glutinous rice was scattered at first, but now the rice is stick to each other
Turn off the fire at this time
The next day's chicken is completely marinated.
Pour one tablespoon of oil
Wash mushrooms
Squeeze the excess water
So that it can absorb the flavor of chicken when boiling
Prepare some salted duck egg yolks
cut into two
Fresh leaves can be washed and used right away
Everything is ready, we start to wrap the dumplings
Two leaves, the smooth side is aligned outwards
It is actually the size of one leaf
cut the leaf stem, I used the same way to wrap the dumplings like last year
If you are starting from the leaf stalk side, this vein should be placed below.
So when you fold over the top, it won’t break the leaf
Put in glutinous rice
Press into a small pit
Put egg yolk, chicken and one or two mushrooms
Put it in, this dumpling is basically full.
a thin layer of rice on top
fold the top leaves down
Turn over, you can see that it is a small triangle
Wrap the thread
tie a knot
Now a dumpling is made with sharp edges and corners
After all done, tie few dumplings together
It is convenient to boil
Put them into boiling water
The outermost layer of glutinous rice is quickly heated and sticks together.
So the rice grains stay together and won't leak out
Also, this outside layer locks the salt and oil, and it won't lose its taste
Organize the dumplings, so that all is under the water.
Low heat, keep it under boiling (under simmer) for 3 hours.
After cooking, the dumplings look full, the sharp edges are disappeared
looks kind of cute
Take out one
You know that our rice is fried with fragrant oil, it is very tasty.
You know that the chicken was marinated overnight and full of flavors.
You also know that although the dumplings are small
the fillings inside are a lot!
I wish you all a happy Dragon Boat Festival!
Thank you for watching, I am Xiaogao, we will see you next time ^^