Recipe Ingredient
- 800g glutinous rice
- 50ml oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 300g chicken leg meat, sliced
- 1/2 teaspoon soy sauce
- 300g roasted duck meat, deboned and sliced
- 4 salted egg yolks
- 60g dried shrimps, soaked
- 40g dried scallops
- 300g mung beans, soaked for 3 hours
- 10 chestnuts, soaked
- 20 lotus seeds
- 2 dried lotus leaves, soaked for 3 hours
- 4 bamboo leaves, trim the ends and soak for 3 hours
- 1 tablespoon oil, to grease the leaves
Instructions
- Soak glutinous rice in water for 10 hours or overnight and drain.
- In a wok, heat the oil and stir-fry the rice with salt and pepper for 2 minutes. Dish out and set aside.
- Marinate the chicken with soy sauce for 10 minutes.
- Fill 1/3 of a 12cm bowl with the lightly-fried rice. Top with half portion each of the marinated chicken, roasted duck, salted egg yolks, dried shrimps, scallops, mung beans, chestnuts and lotus seeds. Cover with more glutinous rice.
- Unmould the glutinous rice and ingredients onto the leaves and wrap into parcel shape. Boil the dumplings for 5 hours over slow fire.
- Note : Makes 2 extra-large dumplings.
