Teriyaki Chicken Legs and Egg Yolk Rice Dumplings

Overview

Every year, making rice dumplings is a big project at home. After calculation, it is common to make rice dumplings worth ten or twenty pounds, and then cook them and give them to relatives and friends. In our area, reed leaves are commonly used to make rice dumplings. I once bought bamboo leaves because I liked the green rice dumplings wrapped in bamboo leaves for children in the south. However, I was used to reed leaves and couldn't use the soft bamboo leaves well, so I had to continue to use boiled reed leaves to wrap them. But the habit of sweet rice dumplings in the north and salty in the south can still be broken. In the hearts of us food-loving people, food has no geographical boundaries. This year, the salty teriyaki chicken drumsticks and egg yolk rice dumplings are still very popular with everyone.

Tags

• snacks
• old man
• dragon boat festival
• chicken legs
• cooking wine
• glutinous rice
• ma lin
• salted egg yolk
• teriyaki sauce
• zong leaves
• pepper

Ingredients

Steps

1. 1 Wash the glutinous rice with clean water and soak it for more than two hours.

   

2. 2 Put the rice dumpling leaves and horseradish into the pot, add water and bring to a boil, then cover the pot and simmer until both leaves become soft.

   

3. 3 Remove the bones from the chicken legs and cut into cubes about 7 to 8 mm square.

   

4. 4 Add cooking wine and pepper to the chicken legs, mix well and marinate for more than 20 minutes

   

5. 5 Put an appropriate amount of oil in the pot and put the diced chicken legs into the pot

   

6. 6 Stir fry until the surface changes color.

   

7. 7 Add appropriate amount of teriyaki sauce and stir-fry over high heat until the soup thickens. (Because the rice dumplings need to be boiled, the amount of teriyaki sauce is appropriately increased)

   

8. 8 Put the soaked rice, chicken thigh meat and soup together and mix well.

   

9. 9 Take two rice dumpling leaves and partially overlap them.

   

10. 10 Bend the rice dumpling leaves into a small funnel-shaped pocket.

    

11. 11 Add appropriate amount of mixed rice.

    

12. 12 Place an egg yolk in the middle.

    

13. 13 Cover the egg yolk with rice, the surface of the rice should be slightly lower than the edge of the rice dumpling leaf.

    

14. 14 Use your other hand to pinch together the rice dumpling leaves in front of the funnel and fold them to one side (to prevent rice leakage)

    

15. 15 Fold the tail of the rice dumpling leaf over, cover the glutinous rice and hold it tightly.

    

16. 16 Use horse bridle or string to tie the rice dumplings tightly.

    

17. 17 After all the rice dumplings are wrapped, put them into the steamer, pour enough water to cover the rice dumplings, put them into a steamer, press them down with a heavy object (to prevent some rice dumplings from floating up), cover the pot, bring the water to a boil over high heat, then reduce the heat and cook for about an hour until they are done.