Teriyaki Chicken Dumpling with Egg Yolk

Name: Teriyaki Chicken Dumpling with Egg Yolk
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: About 1500g Glutinous rice; 4 Chicken leg; 24 Salted egg yolk; Some Zongye; Some Ma Lin; Some Teriyaki sauce; 1 spoon Cooking Wine; A teaspoon pepper

by Warm sunny

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Every year, making zongzi at home is a big project. Forget it, it’s common to pack ten jins and twenty jins of rice, and then cook them for relatives and friends. In our area, reed leaves are often used for making rice dumplings. I used to buy bamboo leaves because I like southern children’s shoes that are green in bamboo leaves, but I can’t use the soft bamboo leaves if I’m used to them. , Had to continue to wrap with soft boiled reed leaves. However, the habit of sweet rice dumplings in the north and salty rice dumplings in the south can be broken. In the hearts of those who love to eat, food has no geographical boundaries. This year, the savory teriyaki chicken drumstick and egg yolk dumplings are still very popular. "

Ingredients

About 1500g Glutinous Rice
4 Chicken Leg
24 Salted Egg Yolk
Some Zongye
Some Ma Lin
Some Teriyaki Sauce
1 spoon Cooking Wine
A teaspoon Pepper

Teriyaki Chicken Dumpling with Egg Yolk

1. Wash the glutinous rice with clean water and soak for more than two hours.

Teriyaki Chicken Dumpling with Egg Yolk recipe

2. Put the zong leaves and rimps in the pot, add water to boil, cover the pot and simmer until both leaves are soft.

3. Debone the chicken legs and cut into dices about seven or eight millimeters square.

4. The chicken thighs are mixed with cooking wine and pepper, then marinate for more than 20 minutes

5. Put an appropriate amount of oil in the pot, and put the diced chicken legs in the pot

6. Stir fry until the surface changes color.

7. Add appropriate amount of teriyaki sauce, stir fry over high heat until the soup thickens. (Because the rice dumplings need to be boiled, the amount of teriyaki sauce should be increased appropriately)

8. Put the soaked rice, chicken thighs and soup together and mix well.

9. Take two zong leaves and place them partially overlapping each other.

10. Bend the zong leaves into a small funnel-shaped pocket.

11. Add the right amount of mixed rice.

12. Put an egg yolk in the middle.

13. Cover the egg yolk with rice. The surface of the rice should be slightly lower than the edge of the zong leaves.

14. Use the other hand to pinch the zong leaves in front of the funnel together and fold it to one side (to prevent leakage of rice)

15. Fold the tail of the zongye, cover the glutinous rice and hold it firmly.

16. Bind the zongzi firmly with horse Lin or string.

17. After all the zongzi is wrapped, put it into the steamer, pour the water that will not have the zongzi, put it into a steamer, press it with a heavy object (to prevent some zongzi from floating), cover the pot, and bring the water to a boil. , Reduce the heat and cook for about an hour.