Curry Chicken Rice Dumpling

Overview

This is the first time in my life that I made my own rice dumplings, haha~

I prepared two kinds of curry. One is in powder form and the other is in paste form. The powdery one is easier to mix, and I like the paste-like taste better. If you don’t mind, you can just use the powder form.
Mix chicken well. I used chicken thighs.
Fry it in oil. Add curry seasoning to suit your taste.
Soak the glutinous rice for 3 hours, then add curry powder to the chicken juice and stir-fry evenly, about 1 minute.
Boil fresh rice dumpling leaves in water for a few minutes in advance, then soak in cold water.
Put a spoonful of rice first and compact it tightly. Add chicken again.
Add more rice and compact.
Tie with string. Since I am also very good at wrapping, I won’t explain the steps in detail.
Add water to the pot and cook.
Add water to the pot and cook for one and a half hours. My rice dumplings are relatively oily and have a lot of oil slicks.
Done. Now it has been dyed with curry, which is very different from other rice dumplings, haha~