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Chicken and Sausage Zongzi (Sticky Rice Dumplings)
This delightful sticky rice dumpling combines tender chicken and savory lap cheong with sweet red beans and earthy shiitake mushrooms to create a perfectly balanced meal that is both comforting and flavorful. The use of salted egg yolks adds a rich creamy depth while light soy sauce dark soy sauce and oyster sauce bring out […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Chicken and Sausage Zongzi (Sticky Rice Dumplings)
| Ingredient | Amount |
|---|---|
| glutinous rice (sticky rice) | |
| red beans | |
| chicken breast | |
| homemade Chinese sausage (lap cheong) | |
| shiitake mushrooms | |
| salted egg yolks | |
| light soy sauce | |
| dark soy sauce | |
| oyster sauce | |
| salt | |
| white sugar | |
| thirteen-spice blend | |
| five-spice powder | |
| cooking wine | |
| dried bamboo leaves (for wrapping) |
- glutinous rice (sticky rice)
- red beans
- chicken breast
- homemade Chinese sausage (lap cheong)
- shiitake mushrooms
- salted egg yolks
- light soy sauce
- dark soy sauce
- oyster sauce
- salt
- white sugar
- thirteen-spice blend
- five-spice powder
- cooking wine
- dried bamboo leaves (for wrapping)
Cooking StepsHow to cook Chicken and Sausage Zongzi (Sticky Rice Dumplings) step by step
-
Step 1Rinse the dried bamboo leaves clean and drain well. Set aside.
-
Step 2Combine the glutinous rice with red beans, salt, light soy sauce, dark soy sauce, and oyster sauce. Marinate and set aside.
-
Step 3Marinate the chicken breast (with a bit of pork added) using light soy sauce, dark soy sauce, oyster sauce, cooking wine, thirteen-spice blend, and five-spice powder. Set aside.
-
Step 4Soak the salted egg yolks in high-proof baijiu (Chinese liquor) for a moment to remove any fishy smell. Set aside.
-
Step 5Stir-fry the homemade sausage and shiitake mushrooms with a pinch of white sugar over high heat. Set aside.
-
Step 6Wrap the fillings in bamboo leaves and tie securely. Place in a pressure cooker and add enough water to fully submerge the zongzi.
-
Step 7Pressure cook for about 30 minutes (I lost track of time, but roughly half an hour should do it).
-
Step 8Incredibly fragrant! Store any leftovers in the freezer, and simply steam to reheat whenever you want.
Chicken and Sausage Zongzi (Sticky Rice Dumplings)
This delightful sticky rice dumpling combines tender chicken and savory lap cheong with sweet red beans and earthy shiitake mushrooms to create a perfectly balanced meal that is both comforting and flavorful. The use of salted egg yolks adds a rich creamy depth while light soy sauce dark soy sauce and oyster sauce bring out […]
Ingredients
- glutinous rice (sticky rice)
- red beans
- chicken breast
- homemade Chinese sausage (lap cheong)
- shiitake mushrooms
- salted egg yolks
- light soy sauce
- dark soy sauce
- oyster sauce
- salt
- white sugar
- thirteen-spice blend
- five-spice powder
- cooking wine
- dried bamboo leaves (for wrapping)
Instructions
-
Rinse the dried bamboo leaves clean and drain well. Set aside.
-
Combine the glutinous rice with red beans, salt, light soy sauce, dark soy sauce, and oyster sauce. Marinate and set aside.
-
Marinate the chicken breast (with a bit of pork added) using light soy sauce, dark soy sauce, oyster sauce, cooking wine, thirteen-spice blend, and five-spice powder. Set aside.
-
Soak the salted egg yolks in high-proof baijiu (Chinese liquor) for a moment to remove any fishy smell. Set aside.
-
Stir-fry the homemade sausage and shiitake mushrooms with a pinch of white sugar over high heat. Set aside.
-
Wrap the fillings in bamboo leaves and tie securely. Place in a pressure cooker and add enough water to fully submerge the zongzi.
-
Pressure cook for about 30 minutes (I lost track of time, but roughly half an hour should do it).
-
Incredibly fragrant! Store any leftovers in the freezer, and simply steam to reheat whenever you want.
