Preparation time: 30 minutes
Total Time: 30 minutes
200gms of glutinous rice
12 Bamboo leaves
50gms Minced Chicken
50gms Minced Prawn
10gms Chopped Black Mushroom
10gms Finely Chopped Garlic and Onion
5gm Oyster Sauce
5gm Water Chestnut
5ml Soya Sauce
5ml Cooking Wine
5ml Sesame Oil
1. Soak rice in water for three hours. Drain excess water and keep aside.
2. Heat wok and add little oil in it. Sauté chopped onion, garlic and add minced chicken and prawns.
3. Add seasoning, and touch of soy sauce.
4. Add water and bring to a boil, cover and simmer for 10 minutes. Remove mixture and set aside.
5. Soak bamboo leaves in warm water for 5 minutes to tenderise, before washing thoroughly in cold water. Wet strings to make them more pliable.
7. Take 2 leaves with leaf stem or spine facing out. Overlap them lengthwise in inverse directions.
8. 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. Add a small amount of soaked rice, compressing with a spoon.
9. Take mixture of cooked chicken and prawn and fill it in the middle. Add more rice until you have nearly a full pouch. Compress firmly with a spoon.
10. Fold leaves over the open top of Zongzi, then around to side until Zongzi is firmly wrapped. Zongzi should be Triangle shaped with sharp edges and pointed ends.
11. Tie up with a thread to secure the stuffing.
12. In a sauce pan, add 3 litres of water and bring to a boil. Then add Zongzi and cook for 30 minutes. Once the rice dumplings are cooked, remove from the pan and place it in a sieve to cool down. Once the sticky rice dumplings cool slightly, unwrap and enjoy with chilli soya, or garlic soya.
(Courtesy: Tenzin Losel, Eros Hotel)