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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 Techniques To Live Green And Conserve Money In The Kitchen.

Until fairly recently any person who expressed concern about the degradation of the environment raised skeptical eyebrows. That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot change things for the better without everyone’s active involvement. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. If you can get a new one, they use about 60% less than the old models that are more than ten years old. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to operate less frequently, will also save electricity.

As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not really that difficult. It’s concerning being sensible, more often than not.

We hope you got insight from reading it, now let’s go back to sticky rice chicken dumplings wrapped in banana leaf recipe. You can have sticky rice chicken dumplings wrapped in banana leaf using 20 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to cook Sticky Rice Chicken Dumplings Wrapped in Banana Leaf:
  1. Get 4 chicken thighs, skinless and boneless, cut into small 1/4" chunks
  2. You need 1 chicken breast, skinless, cut into 1/4" chunks
  3. Get Marinade
  4. Take 3 tbsp soy sauce
  5. Take 1 tbsp oyster sauce
  6. Take 2 shallots, sliced thin
  7. You need 1 tbsp sake
  8. Use 1 tbsp chili-garlic sauce
  9. Get 1/4 tsp chinese five spice
  10. Use 1/4 tsp fish sauce
  11. Provide 1 tsp fresh ground pepper
  12. Provide 1 tbsp ginger paste or minced ginger
  13. Take 1 tsp onion powder
  14. Take 2 tsp corn starch
  15. Provide 2 cups thai sticky rice (see description for notes)
  16. Take 200 g shiitake mushrooms, destemmed and sliced thin
  17. Get 3 tbsp sesame oil
  18. Use 3 tbsp peanut oil (or other frying oil)
  19. Use 3 large banana leaves
  20. Take 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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