Chicken Sticky Rice Dumplings 香菇鸡肉粽子

by Angie Liew
Chicken Sticky Rice Dumplings

Huang Kitchen Rice Dumplings Zong Zi Recipe Collection 粽子食谱系列


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Chicken Sticky Rice Dumplings

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.

 

Chicken Sticky Rice Dumplings

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!

Huang Kitchen Rice Dumplings Zong Zi Recipe Collection 粽子食谱系列

Chicken Sticky Rice Dumplings Recipe 香菇鸡肉粽子

Chicken Sticky Rice Dumplings Recipe 香菇鸡肉粽子

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Huang Kitchen Rice Dumplings Zong Zi Recipe Collection 粽子食谱系列

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Chinese Sticky Rice Chicken Dumplings
By Angie Liew of Huang Kitchen
This Chicken Sticky Rice Dumplings 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.
Serving For
40dumplings
Prep Time
1hour
Passive Time
30minutes
Cook Time
3hours
Serving For
40dumplings
Prep Time
1hour
Passive Time
30minutes
Cook Time
3hours
Ingredients
Fillings:
Seasonings for split mung beans:
Seasonings for black-eyed beans:
Seasonings for glutinous rice:
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dumplings
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Change Servings?
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Instructions
Cook Fillings:
  1. First, prepare to marinade the chicken. Cut the chicken thigh into chunks, about 3 cm in size.
    First, prepare to marinade the chicken. Cut the chicken thigh into chunks, about 3 cm in size.
    First, prepare to marinade the chicken. Cut the chicken thigh into chunks, about 3 cm in size.
    First, prepare to marinade the chicken. Cut the chicken thigh into chunks, about 3 cm in size.
  2. Mix with marinade and refrigerate for at least 1 hour or preferably overnight.
    Mix with marinade and refrigerate for at least 1 hour or preferably overnight.
    Mix with marinade and refrigerate for at least 1 hour or preferably overnight.
    Mix with marinade and refrigerate for at least 1 hour or preferably overnight.
  3. Then heat up oil in wok and briefly fry the marinated chicken with chopped garlic until they brown lightly. The aim is to sear the chicken meat briefly.
    Then heat up oil in wok and briefly fry the marinated chicken with chopped garlic until they brown lightly. The aim is to sear the chicken meat briefly.
    Then heat up oil in wok and briefly fry the marinated chicken with chopped garlic until they brown lightly. The aim is to sear the chicken meat briefly.
    Then heat up oil in wok and briefly fry the marinated chicken with chopped garlic until they brown lightly. The aim is to sear the chicken meat briefly.
  4. Remove from wok and place in a bowl or casserole and set aside while we prepare the other fillings.
    Remove from wok and place in a bowl or casserole and set aside while we prepare the other fillings.
    Remove from wok and place in a bowl or casserole and set aside while we prepare the other fillings.
    Remove from wok and place in a bowl or casserole and set aside while we prepare the other fillings.
  5. Clean salted eggs. Then cut the salted egg yolks in halves and set aside in a bowl.
    Clean salted eggs. Then cut the salted egg yolks in halves and set aside in a bowl.
    Clean salted eggs. Then cut the salted egg yolks in halves and set aside in a bowl.
    Clean salted eggs. Then cut the salted egg yolks in halves and set aside in a bowl.
  6. Rinse and soaked dried shrimps for about 30 minutes.
    Rinse and soaked dried shrimps for about 30 minutes.
    Rinse and soaked dried shrimps for about 30 minutes.
    Rinse and soaked dried shrimps for about 30 minutes.
  7. Drain well and fry in oil till golden brown. Place in a bowl and set aside.
    Drain well and fry in oil till golden brown. Place in a bowl and set aside.
    Drain well and fry in oil till golden brown. Place in a bowl and set aside.
    Drain well and fry in oil till golden brown. Place in a bowl and set aside.
  8. Then rinse and soak dried shiitake mushroom till softened.
    Then rinse and soak dried shiitake mushroom till softened.
    Then rinse and soak dried shiitake mushroom till softened.
    Then rinse and soak dried shiitake mushroom till softened.
  9. Drain well and saute the mushrooms till aromatic and brown slightly. Remove from wok and place in a bowl.
    Drain well and saute the mushrooms till aromatic and brown slightly. Remove from wok and place in a bowl.
    Drain well and saute the mushrooms till aromatic and brown slightly. Remove from wok and place in a bowl.
    Drain well and saute the mushrooms till aromatic and brown slightly. Remove from wok and place in a bowl.
  10. Soak the dried chestnuts in cold water, preferably overnight.
    Soak the dried chestnuts in cold water, preferably overnight.
    Soak the dried chestnuts in cold water, preferably overnight.
    Soak the dried chestnuts in cold water, preferably overnight.
  11. Then boil the dried chestnuts for about 20 minutes or till softened.
    Then boil the dried chestnuts for about 20 minutes or till softened.
    Then boil the dried chestnuts for about 20 minutes or till softened.
    Then boil the dried chestnuts for about 20 minutes or till softened.
  12. In the same wok, fry the chestnuts until they brown slightly. Remove from wok and place in a bowl.
    In the same wok, fry the chestnuts until they brown slightly. Remove from wok and place in a bowl.
    In the same wok, fry the chestnuts until they brown slightly. Remove from wok and place in a bowl.
    In the same wok, fry the chestnuts until they brown slightly. Remove from wok and place in a bowl.
  13. Next, rinse and add 1 tsp alkaline water into split mung beans. Soaked in water for at least 3 hours.
    Next, rinse and add 1 tsp alkaline water into split mung beans. Soaked in water for at least 3 hours.
    Next, rinse and add 1 tsp alkaline water into split mung beans. Soaked in water for at least 3 hours.
    Next, rinse and add 1 tsp alkaline water into split mung beans. Soaked in water for at least 3 hours.
  14. Drain well and mix well with the seasonings.
    Drain well and mix well with the seasonings.
    Drain well and mix well with the seasonings.
    Drain well and mix well with the seasonings.
  15. Stir fry the split mung beans with chopped garlic till aromatic, place in a bowl and set aside.
    Stir fry the split mung beans with chopped garlic till aromatic, place in a bowl and set aside.
    Stir fry the split mung beans with chopped garlic till aromatic, place in a bowl and set aside.
    Stir fry the split mung beans with chopped garlic till aromatic, place in a bowl and set aside.
  16. Next, rinse and soaked black-eye beans for at least 30 minutes.
    Next, rinse and soaked black-eye beans for at least 30 minutes.
    Next, rinse and soaked black-eye beans for at least 30 minutes.
    Next, rinse and soaked black-eye beans for at least 30 minutes.
  17. Drain and mix well with the seasonings.
    Drain and mix well with the seasonings.
    Drain and mix well with the seasonings.
    Drain and mix well with the seasonings.
  18. In the wok with oil, stir fry the black-eyed beans with chopped garlic till aromatic, place in bowl and set aside.
    In the wok with oil, stir fry the black-eyed beans with chopped garlic till aromatic, place in bowl and set aside.
    In the wok with oil, stir fry the black-eyed beans with chopped garlic till aromatic, place in bowl and set aside.
    In the wok with oil, stir fry the black-eyed beans with chopped garlic till aromatic, place in bowl and set aside.
  19. Wash and rinse the glutinous rice till water runs clear. Then soak in water for 1 hour.
    Wash and rinse the glutinous rice till water runs clear. Then soak in water for 1 hour.
    Wash and rinse the glutinous rice till water runs clear. Then soak in water for 1 hour.
    Wash and rinse the glutinous rice till water runs clear. Then soak in water for 1 hour.
  20. Drain well before adding the seasonings into the glutinous rice and mix till evenly combined.
    Drain well before adding the seasonings into the glutinous rice and mix till evenly combined.
    Drain well before adding the seasonings into the glutinous rice and mix till evenly combined.
    Drain well before adding the seasonings into the glutinous rice and mix till evenly combined.
  21. Then, using the same wok, fry chopped garlic till fragrant. Add the seasoned glutinous rice and stir fry for 2 minutes. Stir in the black-eyed beans and adjust to taste.
    Then, using the same wok, fry chopped garlic till fragrant. Add the seasoned glutinous rice and stir fry for 2 minutes. Stir in the black-eyed beans and adjust to taste.
    Then, using the same wok, fry chopped garlic till fragrant. Add the seasoned glutinous rice and stir fry for 2 minutes. Stir in the black-eyed beans and adjust to taste.
    Then, using the same wok, fry chopped garlic till fragrant. Add the seasoned glutinous rice and stir fry for 2 minutes. Stir in the black-eyed beans and adjust to taste.
  22. Transfer to a casserole and set aside.
    Transfer to a casserole and set aside.
    Transfer to a casserole and set aside.
    Transfer to a casserole and set aside.
Prepare bamboo leaves:
  1. Soak bamboo leaves one day ahead or overnight until softened. First bring a large pot or wok of water to a boil. Add about 1 tablespoon of oil into the water.
    Soak bamboo leaves one day ahead or overnight until softened. First bring a large pot or wok of water to a boil. Add about 1 tablespoon of oil into the water.
    Soak bamboo leaves one day ahead or overnight until softened. First bring a large pot or wok of water to a boil. Add about 1 tablespoon of oil into the water.
    Soak bamboo leaves one day ahead or overnight until softened. First bring a large pot or wok of water to a boil. Add about 1 tablespoon of oil into the water.
  2. Carefully place the bamboo leaves into the wok. Make sure the water covers all the leaves and cook over high heat for about 15 minutes, just to soften the bamboo leaves.
    Carefully place the bamboo leaves into the wok. Make sure the water covers all the leaves and cook over high heat for about 15 minutes, just to soften the bamboo leaves.
    Carefully place the bamboo leaves into the wok. Make sure the water covers all the leaves and cook over high heat for about 15 minutes, just to soften the bamboo leaves.
    Carefully place the bamboo leaves into the wok. Make sure the water covers all the leaves and cook over high heat for about 15 minutes, just to soften the bamboo leaves.
  3. Also, boil briefly the grass strands used for tying the wrapped sticky rice dumplings.
    Also, boil briefly the grass strands used for tying the wrapped sticky rice dumplings.
    Also, boil briefly the grass strands used for tying the wrapped sticky rice dumplings.
    Also, boil briefly the grass strands used for tying the wrapped sticky rice dumplings.
  4. Remove the bamboo leaves from the wok to cool. Untie the bamboo leaves and use a clean cloth to wipe both sides of each bamboo leaf.
    Remove the bamboo leaves from the wok to cool. Untie the bamboo leaves and use a clean cloth to wipe both sides of each bamboo leaf.
    Remove the bamboo leaves from the wok to cool. Untie the bamboo leaves and use a clean cloth to wipe both sides of each bamboo leaf.
    Remove the bamboo leaves from the wok to cool. Untie the bamboo leaves and use a clean cloth to wipe both sides of each bamboo leaf.
  5. Then snip off both stray ends of each of the bamboo leaves.
    Then snip off both stray ends of each of the bamboo leaves.
    Then snip off both stray ends of each of the bamboo leaves.
    Then snip off both stray ends of each of the bamboo leaves.
  6. Gently place the cleaned bamboo leaves and grass strings in a large container of cold water. Leave the bamboo leaves to soak in the cold water overnight. And we're ready to wrap the dumplings!
    Gently place the cleaned bamboo leaves and grass strings in a large container of cold water. Leave the bamboo leaves to soak in the cold water overnight. And we're ready to wrap the dumplings!
    Gently place the cleaned bamboo leaves and grass strings in a large container of cold water. Leave the bamboo leaves to soak in the cold water overnight. And we're ready to wrap the dumplings!
    Gently place the cleaned bamboo leaves and grass strings in a large container of cold water. Leave the bamboo leaves to soak in the cold water overnight. And we're ready to wrap the dumplings!
Wrap Sticky Rice Dumplings:
  1. To wrap dumplings, layer two bamboo leaves in opposite directions ( the tail end of one lining up with the top end of the other) with the smooth sides up and form a cone.
    To wrap dumplings, layer two bamboo leaves in opposite directions ( the tail end of one lining up with the top end of the other) with the smooth sides up and form a cone.
    To wrap dumplings, layer two bamboo leaves in opposite directions ( the tail end of one lining up with the top end of the other) with the smooth sides up and form a cone.
    To wrap dumplings, layer two bamboo leaves in opposite directions ( the tail end of one lining up with the top end of the other) with the smooth sides up and form a cone.
  2. Then add in 1 heaped tablespoon of fried glutinous rice mixture. Fill about 1/3 of the cone with the glutinous rice mixture. Press down firmly with a spoon.
    Then add in 1 heaped tablespoon of fried glutinous rice mixture. Fill about 1/3 of the cone with the glutinous rice mixture. Press down firmly with a spoon.
    Then add in 1 heaped tablespoon of fried glutinous rice mixture. Fill about 1/3 of the cone with the glutinous rice mixture. Press down firmly with a spoon.
    Then add in 1 heaped tablespoon of fried glutinous rice mixture. Fill about 1/3 of the cone with the glutinous rice mixture. Press down firmly with a spoon.
  3. Next, add in a piece each of chicken, mushroom, chestnut and salted egg yolk. Also add in 1 tsp dried shrimps and 1 tablespoon of split mung beans.
    Next, add in a piece each of chicken, mushroom, chestnut and salted egg yolk. Also add in 1 tsp dried shrimps and 1 tablespoon of split mung beans.
    Next, add in a piece each of chicken, mushroom, chestnut and salted egg yolk. Also add in 1 tsp dried shrimps and 1 tablespoon of split mung beans.
    Next, add in a piece each of chicken, mushroom, chestnut and salted egg yolk. Also add in 1 tsp dried shrimps and 1 tablespoon of split mung beans.
  4. Top the fillings with more glutinous rice mixture, till the brim of the cone. Press down firmly again with a spoon.
    Top the fillings with more glutinous rice mixture, till the brim of the cone. Press down firmly again with a spoon.
    Top the fillings with more glutinous rice mixture, till the brim of the cone. Press down firmly again with a spoon.
    Top the fillings with more glutinous rice mixture, till the brim of the cone. Press down firmly again with a spoon.
  5. Next, fold the leaves over to cover the open top of the rice dumpling completely. Make sure you press the tip of the rice dumpling so that the end is pointed. Then fold the leaves over the edges of the cone in a triangular shape.
    Next, fold the leaves over to cover the open top of the rice dumpling completely. Make sure you press the tip of the rice dumpling so that the end is pointed. Then fold the leaves over the edges of the cone in a triangular shape.
    Next, fold the leaves over to cover the open top of the rice dumpling completely. Make sure you press the tip of the rice dumpling so that the end is pointed. Then fold the leaves over the edges of the cone in a triangular shape.
    Next, fold the leaves over to cover the open top of the rice dumpling completely. Make sure you press the tip of the rice dumpling so that the end is pointed. Then fold the leaves over the edges of the cone in a triangular shape.
  6. At the top of the triangle (base end of the leaves), fold over the ends either to the right or left, making sure the rice dumpling is firmly wrapped.
    At the top of the triangle (base end of the leaves), fold over the ends either to the right or left, making sure the rice dumpling is firmly wrapped.
    At the top of the triangle (base end of the leaves), fold over the ends either to the right or left, making sure the rice dumpling is firmly wrapped.
    At the top of the triangle (base end of the leaves), fold over the ends either to the right or left, making sure the rice dumpling is firmly wrapped.
  7. Tie the rice dumpling firmly in the middle (it should include the end of the leaves that were folded over) with grass strings by using a downward pulling motion.
    Tie the rice dumpling firmly in the middle (it should include the end of the leaves that were folded over) with grass strings by using a downward pulling motion.
    Tie the rice dumpling firmly in the middle (it should include the end of the leaves that were folded over) with grass strings by using a downward pulling motion.
    Tie the rice dumpling firmly in the middle (it should include the end of the leaves that were folded over) with grass strings by using a downward pulling motion.
  8. Tie the dumpling with the grass strand twice, each time with an easy knot to ensure no loose ends.
    Tie the dumpling with the grass strand twice, each time with an easy knot to ensure no loose ends.
    Tie the dumpling with the grass strand twice, each time with an easy knot to ensure no loose ends.
    Tie the dumpling with the grass strand twice, each time with an easy knot to ensure no loose ends.
  9. Snip off excess bamboo leaves and strings. And we're ready to cook the sticky rice dumplings.
    Snip off excess bamboo leaves and strings. And we're ready to cook the sticky rice dumplings.
    Snip off excess bamboo leaves and strings. And we're ready to cook the sticky rice dumplings.
    Snip off excess bamboo leaves and strings. And we're ready to cook the sticky rice dumplings.
Cook Sticky Rice Dumplings:
  1. First, boil water in a large pot. Add in salt.
    First, boil water in a large pot. Add in salt.
    First, boil water in a large pot. Add in salt.
    First, boil water in a large pot. Add in salt.
  2. When water comes to a boil again, gently lower the sticky rice dumplings into the water making sure they are fully submerged.
    When water comes to a boil again, gently lower the sticky rice dumplings into the water making sure they are fully submerged.
    When water comes to a boil again, gently lower the sticky rice dumplings into the water making sure they are fully submerged.
    When water comes to a boil again, gently lower the sticky rice dumplings into the water making sure they are fully submerged.
  3. Cover the pot with lid and cook the sticky rice dumplings over medium-high heat till cooked. If using pressure cooker, it will take about 1 hour. If using normal pot, the cooking process is about 2 to 3 hours, depending on the size of the rice dumplings.
    Cover the pot with lid and cook the sticky rice dumplings over medium-high heat till cooked. If using pressure cooker, it will take about 1 hour. If using normal pot, the cooking process is about 2 to 3 hours, depending on the size of the rice dumplings.
    Cover the pot with lid and cook the sticky rice dumplings over medium-high heat till cooked. If using pressure cooker, it will take about 1 hour. If using normal pot, the cooking process is about 2 to 3 hours, depending on the size of the rice dumplings.
    Cover the pot with lid and cook the sticky rice dumplings over medium-high heat till cooked. If using pressure cooker, it will take about 1 hour. If using normal pot, the cooking process is about 2 to 3 hours, depending on the size of the rice dumplings.
  4. Always check for doneness once the rice dumplings are cooked. To check if they are cooked through, unwrap one of the dumplings in the pot, check for doneness and taste it before removing the rest of dumplings from the pot.
    Always check for doneness once the rice dumplings are cooked. To check if they are cooked through, unwrap one of the dumplings in the pot, check for doneness and taste it before removing the rest of dumplings from the pot.
    Always check for doneness once the rice dumplings are cooked. To check if they are cooked through, unwrap one of the dumplings in the pot, check for doneness and taste it before removing the rest of dumplings from the pot.
    Always check for doneness once the rice dumplings are cooked. To check if they are cooked through, unwrap one of the dumplings in the pot, check for doneness and taste it before removing the rest of dumplings from the pot.
  5. Once the rice dumplings are cooked, remove from pot and hang them up to drain off excess water and to cool down. And we're done!
    Once the rice dumplings are cooked, remove from pot and hang them up to drain off excess water and to cool down. And we're done!
    Once the rice dumplings are cooked, remove from pot and hang them up to drain off excess water and to cool down. And we're done!
    Once the rice dumplings are cooked, remove from pot and hang them up to drain off excess water and to cool down. And we're done!
  6. Once the sticky rice dumpling has cooled slightly, unwrap and enjoy!
    Once the sticky rice dumpling has cooled slightly, unwrap and enjoy!
    Once the sticky rice dumpling has cooled slightly, unwrap and enjoy!
    Once the sticky rice dumpling has cooled slightly, unwrap and enjoy!
Notes

Place each ingredient for the sticky rice dumpling filling in separate bowls or plates. This is to enable equal amount of each to be put into each dumpling.

Do adjust seasonings to taste for each fried ingredient.

Boiling the bamboo leaves will prevent the leaves from breaking during wrapping. However, do not boil for too long. Otherwise the leaves will lose their nice aroma.

It doesn't matter if the cleaned bamboo leaves are still slightly wet when use to wrap the dumplings.

Prepare more bamboo leaves than required as some of them may break apart while wrapping.

Do not tie the sticky rice dumplings too tightly as the rice will expand during cooking.

Make sure the rice dumplings are fully submerged in water during the cooking process. Otherwise you will end up with uncooked rice dumplings.

Do not use bamboo leaves that have holes in them as they can cause water to seep into the sticky rice dumpling during the cooking process.

To tie the dumpling, wind the string firmly around the rice dumpling twice and then seal with 2 knots.

To store sticky rice dumplings, place in a plastic bag when cooled and can be kept frozen indefinitely.

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