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Sticky Rice Chicken Dumplings Wrapped in Banana Leaf
Sticky Rice Chicken Dumplings Wrapped in Banana Leaf

Before you jump to Sticky Rice Chicken Dumplings Wrapped in Banana Leaf recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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Therefore, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to sticky rice chicken dumplings wrapped in banana leaf recipe. To cook sticky rice chicken dumplings wrapped in banana leaf you only need 20 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to cook Sticky Rice Chicken Dumplings Wrapped in Banana Leaf:
  1. Take 4 chicken thighs, skinless and boneless, cut into small 1/4" chunks
  2. Take 1 chicken breast, skinless, cut into 1/4" chunks
  3. Use Marinade
  4. Use 3 tbsp soy sauce
  5. Prepare 1 tbsp oyster sauce
  6. Prepare 2 shallots, sliced thin
  7. You need 1 tbsp sake
  8. You need 1 tbsp chili-garlic sauce
  9. Provide 1/4 tsp chinese five spice
  10. Provide 1/4 tsp fish sauce
  11. You need 1 tsp fresh ground pepper
  12. Provide 1 tbsp ginger paste or minced ginger
  13. Get 1 tsp onion powder
  14. Get 2 tsp corn starch
  15. Get 2 cups thai sticky rice (see description for notes)
  16. Provide 200 g shiitake mushrooms, destemmed and sliced thin
  17. Provide 3 tbsp sesame oil
  18. Take 3 tbsp peanut oil (or other frying oil)
  19. Take 3 large banana leaves
  20. Use bamboo skewerd
Steps to make Sticky Rice Chicken Dumplings Wrapped in Banana Leaf:
  1. Combine chicken, shallots and marinade ingredients in a bowl. Cover and refrigerate for one hour up to 4 hours.
  2. Put rice in a large bowl and submerge fully in water. Let soak for at least one hour up to 3.
  3. After at least an hour of soaking, drain the water from the rice and add 2 cups fresh water and 2 tbsp soy sauce. Bring to a boil over high heat. Reduce the heat to barely maintain a simmer. Cover the rice and cook for 20 minutes.
  4. Put 1/2 tbsp of sesame oil and peanut oil each in a wok over medium high heat. When the oil starts to smoke add half of the mushrooms. Cook until golden brown. Remove and set aside. Then do the other half of the mushrooms.
  5. Reduce heat to medium and add another 1/2 tsp of each of the oils and add 1/3 of chicken mix. Cook until golden brown.
  6. We are cooking in batches as to not crowd the pan. So you'll repeat thos twice more with thw remaining chicken. When the pan gets dry add a couple tablespoons of sake rather than oil.
  7. Combine the stir fried chicken and mushrooms. Toss and set aside.
  8. While you're waiting for the rice to finish prepare your banana leaves. Cut 4 sheets about 18 inches long and another four sheets about 10 inches long.
  9. After 20 minutes test the rice for doneness by scooping out a small hole in the middle. If all the water is done you're good to go. Set aside and allow to cool to room temperature.
  10. Place one long sheet and one short sheet of leaf down on a flat surafce perpendicular to each other.
  11. Take a handful of rice and pat it down into a circular base. You're looking for about 1/4 inch thick and 8 inches in diameter.
  12. Spoon the chicken mix onto the rice. Leave about 1/4 inch around the perimeter of the rice uncovered.
  13. Take another handful and cover the chicken, making a dome.
  14. Fold the sides of the banana leaves in lengrhwise.
  15. Bring in the top of the leaf as of you were folding a present. Secure by weaving the skewere through the layers of leaves. Break off the excess.
  16. Repeat with the bottom.
  17. Finish the other 3 dumplings. You can now refrigerate these for up to four days, or go straight to heating if you're ready to eat.
  18. Heat the banana leaves over low heat on a grill. About 10 minutes each side. Alternatively you can put the leaves in an oven at 325F for 20 minutes.

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