Chicken and Sausage Zongzi (Sticky Rice Dumplings)

Cooking StepsHow to cook Chicken and Sausage Zongzi (Sticky Rice Dumplings) step by step

Cooking Process

1. 
   Step 1

   Rinse the dried bamboo leaves clean and drain well. Set aside.

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2. 
   Step 2

   Combine the glutinous rice with red beans, salt, light soy sauce, dark soy sauce, and oyster sauce. Marinate and set aside.

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3. 
   Step 3

   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.

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4. 
   Step 4

   Soak the salted egg yolks in high-proof baijiu (Chinese liquor) for a moment to remove any fishy smell. Set aside.

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5. 
   Step 5

   Stir-fry the homemade sausage and shiitake mushrooms with a pinch of white sugar over high heat. Set aside.

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6. 
   Step 6

   Wrap the fillings in bamboo leaves and tie securely. Place in a pressure cooker and add enough water to fully submerge the zongzi.

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7. 
   Step 7

   Pressure cook for about 30 minutes (I lost track of time, but roughly half an hour should do it).

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8. 
   Step 8

   Incredibly fragrant! Store any leftovers in the freezer, and simply steam to reheat whenever you want.

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