Add rice and cook, stirring frequently, until grains are translucent around edges, about 2 minutes.Cook, stirring occasionally, until squid is opaque and just cooked through, about 1 minute. Continue cooking, stirring frequently, until softened and fragrant, about 1 minute. Add minced shallots, garlic, ginger, and mushrooms.Cook, stirring frequently, until lightly browned and fragrant, 1 to 2 minutes. In a 10-inch skillet, heat 1 tablespoon oil over medium-high add Chinese sausage and dried shrimp.Finely chop shrimp and mushrooms and set aside.Reserve the soaking liquid from the shrimp and mushrooms, including what's extracted from the mushrooms. Drain shrimp and mushrooms, squeezing mushrooms to extract liquid. Soak rice, shrimp, and mushrooms for at least 1 hour or overnight. Place dried shrimp and dried shiitake mushrooms in a small bowl and cover with about ½ cup water. Place glutinous rice in a medium bowl and cover with at least 1-inch of water.If you like, drizzle a few drops of chili sauce to add a kick. Steam the parcels over high heat until the rice is very soft, about 30 minutes.Repeat with the remaining leaves, rice, and chicken mixture. Bring in the 4 sides of the leaf to form a parcel, and secure with kitchen twine. Spread a quarter of the chicken mixture over the rice, and sprinkle with some scallion slices on top. Place one portion of the glutinous rice in the center of the leaf, and form into a rectangular shape about 4 x 3 inches (10 x 8 cm). Lay a piece of banana leaf on a work surface. To make the parcels, divided the rice into 4 equal portions.Season to taste with the salt and pepper. Next, add the fava beans and sausages, and stir and toss until the chicken is just cooked through, 1 to 2 minutes. Add the chicken and continue to stir-fry for 1 minute. When the oil starts to shimmer, add the garlic and stir-fry until fragrant, about 30 seconds. Place a wok or skillet over medium-high heat until hot, then swirl in the oil.In a bowl, mix all the ingredients for the marinade.Pour the mixture into the rice, and stir to mix well. In a separate bowl, combine the soy sauce and water. Transfer the rice to a large bowl and gently fluff with a pair of chopsticks or a fork. Spread the rice in a steamer lined with cheesecloth and steam over high heat until the rice is cooked through, 30 to 40 minutes. If you use dried lotus leaves, rehydrate them in cold water for about 2 hours.Ĩ oz (225 g) glutinous rice, soaked in cold water for 8 hours in the refrigerator or in warm water for 2 hoursĥ oz (140 g) boneless, skinless chicken thigh or breast, cut into ½-inch (1.3 cm) cubesĢ oz (60 g) shelled fava beans, from about 8 oz (230 g) fresh fava beans in the podĢ Chinese sausages, quartered lengthwise and cut into ½-inch (1.3 cm) pieces.īanana leaves, cut into 4 rectangles about 12 x 10 inches (30 x 25 cm) My recipe uses frozen banana leaves instead of dried lotus leaves because they’re more easily available at Asian grocery stores (look for them in the freezer section) and are easier to cut into rectangular wrappers. If you can’t find them, use frozen fava beans or substitute other beans such as green soybeans (edamame) or lima beans. In New York, I’ve spotted fresh ones in the pod at farmers’ markets and a few specialty grocery stores. Finding these lovely beans in the US could be a challenge, but still possible if you’re curious and determined enough. In China, fava beans are available and consumed in abundance during early summer. Their distinct aroma is accentuated when wrapped and steamed in the parcel. The smooth and creamy texture of fava beans works in great harmony with the soft and sticky rice. I’ve tweaked the classic recipe with a seasonal touch, by including fava beans in the filling. If you’re a fan of the dish, the recipe below will show you how to create a wonderful dim sum experience at home. Outside China, glutinous rice with chicken in lotus leaves, or lo mai gai in Cantonese, is probably the most well-known dish of this kind, and always a favorite at dim sum restaurants. It can be either savory or sweet depending on what ingredients are mixed with the glutinous rice. Zongzi is made with glutinous rice wrapped in bamboo leaves or reed leaves. Many cultures have created culinary wonders with this ancient tradition-stuffed grape leaves as dolmas in Turkey and Greece, tamales wrapped in corn husks in Mexico, and coconut glutinous rice in banana leaves called khao dome in Thailand and Laos, just to name a few.Īmong the many Chinese delicacies prepared and cooked in wrappers, zongzi is probably the most popular in China, with numerous regional variations. They’re also perfect vessels for carrying and serving food. The wrappers impart their subtle fragrance to the food and keep the food’s juices and flavors inside. I love the time-honored tradition of cooking food wrapped in aromatic leaves, bark, or other natural materials.
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