Recipe Ingredient
- 550g glutinous rice, soaked for 2 to 3 hours
- Seasoning (A):
- 1 1/2 tbsp salt
- 1/2 tsp pepper
- 1 tbsp Chinese five spice powder
- 1 tsp sesame oil or 1 tbsp oil
- 24 dried bamboo leaves, soaked till soft
- Filling:
- 250g chicken, chopped into bite-sized pieces
- 3 black mushrooms, soaked till soft and quartered
- 12 ginkgo nuts, shelled
- 6 salted egg yolks, halved
- 1 tbsp chopped garlic
- 1 tbsp chopped shallots
- 1 tbsp oil
- 1 tbsp sesame oil
- 1 tsp Shao Hsing Hua Tiau cooking wine
- Seasoning (B):
- 1 tsp Chinese five spice powder
- 1/2 tbsp dark soy sauce
- 1 tbsp Lee Kum Kee Premium oyster sauce
- 2 tbsp Lee Kum Kee XO sauce
- 1 tsp sugar
Instructions
- Marinate glutinous rice with seasoning (A) and set aside.
- Heat oil and sesame oil. Fry garlic and shallots till golden. Add wine and fry till fragrant. Stir in chicken and black mushrooms. Add seasoning (B) and mix. Dish out and set aside.
- Fry the rice briskly with the sauce remaining in the wok. Dish out and set aside.
- Fold two bamboo leaves into a cone. Put one tablespoon rice into the cone, add one tablespoon filling, one ginkgo nut and half a piece of salted egg yolk. Add another tablespoon of rice. Secure with hemp string and tie the individual bundles together to form a cluster.
- Pressure-cook for 40 to 45 minutes or cook the traditional way.
