step 1
First, prepare to marinade the Boneless, Skinless Chicken Thighs (3.3 lb). Cut the chicken thigh into chunks, about 3 centimeters in size.
step 2
Make the marinade. Mix Chinese Five Spice Powder (1/2 Tbsp), Corn Starch (1 Tbsp), Granulated Sugar (2 Tbsp), Light Soy Sauce (2 Tbsp), Dark Soy Sauce (2 Tbsp), Oyster Sauce (1 Tbsp), Salt (1 tsp), Cinnamon Stick (1), Star Anise (2) and Ground White Pepper (1 tsp).
step 3
Mix with marinade and refrigerate for at least 1 hour or preferably overnight.
step 4
Then heat up oil in a wok and briefly fry the marinated chicken with chopped Garlic (6 cloves) until they brown lightly.
step 5
Remove from wok and place in a bowl or casserole and set aside while we prepare the other fillings.
step 6
Crack the Salted Duck Eggs (20) and remove the egg white. Gently rinse each yolk under the water to completely remove all the white. Then cut the Salted Duck Egg Yolk in halves and set aside in a bowl.
step 7
Rinse and soaked Dried Shrimp (3.5 oz) for about 30 minutes.
step 8
Drain well and fry in Oil (as needed) until golden brown. Place in a bowl and set aside.
step 9
Then rinse and soak Dried Shiitake Mushrooms (1 1/2 cups) till softened.
step 10
Drain well and saute the mushrooms till aromatic and brown slightly. Remove from wok and place in a bowl.
step 11
Soak the Dried Chestnuts (3/4 cup) in cold water, preferably overnight.
step 12
Then boil the dried chestnuts for about 20 minutes or until softened.
step 13
In the same wok, fry the chestnuts until they brown slightly. Remove from wok and place in a bowl.
step 14
Next, rinse and add Alkaline Water (1 tsp) into Split Mung Beans (1 1/2 cups). Soaked in water for at least 3 hours.
step 15
Drain well and mix well with the Salt (1 tsp) and Ground Black Pepper (1 tsp).
step 16
Stir fry the split mung beans with chopped garlic until aromatic. Place in a bowl and set aside.
step 17
Next, rinse and soaked Black Eyed Peas (1 3/4 cups) for at least 30 minutes.
step 18
Drain and mix well with the Salt (1 tsp) and Ground Black Pepper (1 tsp).
step 19
In the wok with oil, stir fry the black eyed peas with chopped garlic until aromatic, place in a bowl and set aside.
step 20
Wash and rinse the Glutinous Rice (10 1/4 cups) until water runs clear. Then soak in water for 1 hour.
step 21
Drain well before adding the seasonings into the glutinous rice and mix till evenly combined.
step 22
Then, using the same wok, fried chopped garlic till fragrant. Add the seasoned glutinous rice and stir fry for 2 minutes. Stir in the black-eyed peas and adjust to taste.
step 23
Transfer to a casserole and set aside.
step 24
Soak bamboo leaves one day ahead or overnight until softened. First bring a large pot or wok of water to a boil. Add Sesame Oil (1 Tbsp) into the water.
step 25
Carefully place the Bamboo Leaves (80 pieces) 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.
step 26
Also, boil briefly the grass strands used for tying the wrapped sticky rice dumplings.
step 27
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.
step 28
Then snip off both stray ends of each of the bamboo leaves.
step 29
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!
step 30
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.
step 31
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.
step 32
Next, add a piece each of chicken, mushroom, chestnut and salted duck egg yolk. Also, add 1 teaspoon of dried shrimp and 1 tablespoon of split mung beans.
step 33
Top the fillings with more glutinous rice mixture, till the brim of the cone. Press down firmly again with a spoon.
step 34
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.
step 35
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.
step 36
Tie the rice dumpling firmly in the middle with grass strings by using a downward pulling motion.
step 37
Tie the dumpling with the grass strand twice, each time with an easy knot to ensure no loose ends.
step 38
Snip off excess bamboo leaves and strings. And we're ready to cook the sticky rice dumplings.
step 39
First, boil water in a large pot. Add in Salt (1 tsp).
step 40
When water comes to a boil again, gently lower the sticky rice dumplings into the water making sure they are fully submerged.
step 41
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.
step 42
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.
step 43
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!
step 44
Once the sticky rice dumpling has cooled slightly, unwrap and enjoy!
