Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, sticky rice chicken dumplings wrapped in banana leaf. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Banana leaf packets of coconut sticky rice are prepared in many parts of Southeast Asia. These spectacular ones from Indonesia are filled with intensely flavored chicken. Among my favorites, they are a fine example of Indonesian cooks' ability to create foods that are lusty, earthy, and chock-full of complexity. Spoon the chicken mix onto the rice.
Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Sticky Rice Chicken Dumplings Wrapped in Banana Leaf is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook sticky rice chicken dumplings wrapped in banana leaf using 20 ingredients and 19 steps. Here is how you can achieve that.
The ingredients needed to make Sticky Rice Chicken Dumplings Wrapped in Banana Leaf:
- Get 4 chicken thighs, skinless and boneless, cut into small 1/4" chunks
- Make ready 1 chicken breast, skinless, cut into 1/4" chunks
- Take Marinade
- Make ready 3 tbsp soy sauce
- Take 1 tbsp oyster sauce
- Take 2 shallots, sliced thin
- Take 1 tbsp sake
- Make ready 1 tbsp chili-garlic sauce
- Prepare 1/4 tsp chinese five spice
- Get 1/4 tsp fish sauce
- Take 1 tsp fresh ground pepper
- Get 1 tbsp ginger paste or minced ginger
- Take 1 tsp onion powder
- Get 2 tsp corn starch
- Take 2 cups thai sticky rice (see description for notes)
- Get 200 g shiitake mushrooms, destemmed and sliced thin
- Make ready 3 tbsp sesame oil
- Take 3 tbsp peanut oil (or other frying oil)
- Prepare 3 large banana leaves
- Get bamboo skewerd
Use a wooden spoon or rubber spatula to stir the ingredients together. Work at a moderate speed to prevent the fine, lightweight starches from flying. Ingredients list, step-by-step instructions & recipe notes, view full recipe here http://www.huangkitchen.com/chicken-sticky-rice-dumplings/ SUBSCRIBE TO H. To wrap dumplings, layer two bamboo leaves in opposite directions, the tail end of one lining up with the top end of the other, with the smooth sides up and form a cone.
Steps to make Sticky Rice Chicken Dumplings Wrapped in Banana Leaf:
- Combine chicken, shallots and marinade ingredients in a bowl. Cover and refrigerate for one hour up to 4 hours.
- Put rice in a large bowl and submerge fully in water. Let soak for at least one hour up to 3.
- After at least an hour of soaking, drain the water from the rice and add 2 cups fresh water and 2 tbsp soy sauce. Bring to a boil over high heat. Reduce the heat to barely maintain a simmer. Cover the rice and cook for 20 minutes.
- Put 1/2 tbsp of sesame oil and peanut oil each in a wok over medium high heat. When the oil starts to smoke add half of the mushrooms. Cook until golden brown. Remove and set aside. Then do the other half of the mushrooms.
- Reduce heat to medium and add another 1/2 tsp of each of the oils and add 1/3 of chicken mix. Cook until golden brown.
- We are cooking in batches as to not crowd the pan. So you'll repeat thos twice more with thw remaining chicken. When the pan gets dry add a couple tablespoons of sake rather than oil.
- Combine the stir fried chicken and mushrooms. Toss and set aside.
- While you're waiting for the rice to finish prepare your banana leaves. Cut 4 sheets about 18 inches long and another four sheets about 10 inches long.
- After 20 minutes test the rice for doneness by scooping out a small hole in the middle. If all the water is done you're good to go. Set aside and allow to cool to room temperature.
- Place one long sheet and one short sheet of leaf down on a flat surafce perpendicular to each other.
- Take a handful of rice and pat it down into a circular base. You're looking for about 1/4 inch thick and 8 inches in diameter.
- Spoon the chicken mix onto the rice. Leave about 1/4 inch around the perimeter of the rice uncovered.
- Take another handful and cover the chicken, making a dome.
- Fold the sides of the banana leaves in lengrhwise.
- Bring in the top of the leaf as of you were folding a present. Secure by weaving the skewere through the layers of leaves. Break off the excess.
- Repeat with the bottom.
- Finish the other 3 dumplings. You can now refrigerate these for up to four days, or go straight to heating if you're ready to eat.
- Heat the banana leaves over low heat on a grill. About 10 minutes each side. Alternatively you can put the leaves in an oven at 325F for 20 minutes.
Ingredients list, step-by-step instructions & recipe notes, view full recipe here http://www.huangkitchen.com/chicken-sticky-rice-dumplings/ SUBSCRIBE TO H. To wrap dumplings, layer two bamboo leaves in opposite directions, the tail end of one lining up with the top end of the other, with the smooth sides up and form a cone. In a medium bowl, stir together the marinade ingredients (light soy sauce, ground white pepper, oyster sauce, five-spice powder, finely chopped ginger, Shaoxing wine, and cornstarch) and add the chicken pieces. Chimaki is a Japanese dumpling made of various ingredients, that is wrapped in a leaf (bamboo, banana, or reed) and steamed. The leaf-wrapped sticky rice dumplings zongzi (in Mandarin) or joong (Cantonese) are a snack enjoyed year-round in China, though they are especially popular in the spring.
So that’s going to wrap this up for this exceptional food sticky rice chicken dumplings wrapped in banana leaf recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
