Sticky rice dumplings (Zongzi 粽子 in Chinese) are commonly found throughout Southeast Asia in both savory and sweet versions. They are traditionally eaten during the Dragon Boat Festival (Duan Wu Jie 端午节). Sticky rice dumplings are mainly made of glutinous rice stuffed with different fillings, then wrapped in bamboo leaves and cooked in boiling water. The grains of glutinous rice used are whiter and rounder than ordinary rice and it tastes much sweeter and shinier since it is highly polished. The types of filling used are quite varied as they can be customised to each family’s taste and liking.
This Chicken Sticky Rice Dumplings (香菇鸡肉粽子) recipe features a healthier version of sticky rice dumplings as chicken is used instead of pork. However, the taste is not at all compromised as the chicken meat is sealed with the marinate and seared to perfection before wrapping. These rice dumplings are just how I like them – soft, moist and flavourful sticky glutinous rice encasing a delicious mix of tender chicken and other ingredients which are infused with the aroma of the bamboo leaves.
Although the process of making these Chicken Sticky Rice Dumplings can be laborious, it will all be worth it in the end as these Chicken Zongzi are SO yummy delicious when homemade. Yes, they are way better than any store-bought or those available in the restaurants.
They really are a labor of love, so be sure to ENJOY!