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–+ servings
Brown rice, chicken zongzi

BROWN STICKY RICE AND CHICKEN IN BAMBOO LEAVES (ZONGZI 粽子)

Michelle Sam
This modern version of the traditional savory Chinese sticky rice in bamboo leaves. Brown sticky rice is used that is not only healthy, but provides a nutty flavor and more texture. It also has a lower glycemic index for those health conscious eaters!
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Prep Time 1 hour 30 minutes
Cook Time 4 hours
Soaking 4 hours
Total Time 9 hours 30 minutes
Course Appetizer, Main Course
Cuisine Chinese
Servings 12 zongzi
Calories 393 kcal

Ingredients
 
 

  • 24 pieces dried bamboo leaves Add a few more during soaking to replace split leaves.
  • 100% cotton string All natural, no color!

Rice mixture

  • 555 g brown sweet rice
  • 75 g peeled mung beans
  • 950 ml water for soaking
  • 4 tsp salt

Pork

  • 453 g chicken thighs some fat is needed
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp sugar
  • 1 Tbsp light soy sauce
  • ½ tsp corn starch

Mushrooms

  • 6 medium pieces of dried shitake mushrooms
  • 1 tsp light soy sauce
  • 60 g boiling water

Other ingredients

  • 12 g dried medium shrimp About 3 per zongzi
  • 4 sticks Chinese sausage. Cut each stick into 3- 4 pieces.
  • 6 salted duck yolks Cut each yolk into 2 pieces.
  • 1 tsp salt For cooking.
  • 2 tsp chicken bouillon powder For cooking.

Instructions
 

OVERNIGHT PREPARATION

    Bamboo leaves

    • Clean each leaf and immerse in water.
    • Soak bamboo leaves overnight until supple.

    Dried shitake mushrooms

    • Rinse the shitake mushrooms in water and place it in a bowl.
    • Add soy sauce.
    • Add boiling water and soak overnight.

    Dried shrimps

    • Rinse dried shrimp in water and place it in a bowl.
    • Add water to just cover the shrimps to rehydrate.

    FOUR HOURS BEFORE WRAPPING

      Rice mixture

      • Rinse rice and mung beans in a large container.
      • Add water and allow to soak for 4 hours. DO NOT OVERSOAK!

      Chinese sausage

      • Cut each sausage into 3 or 4 pieces.

      Salted duck eggs

      • Cut each duck egg into 2 pieces.

      WRAPPING

      • Place ⅔ cup rice mixture and wrap leaves according to instruction video.

      BOILING

      • Arrange wrapped zongzi into a pot that will hold all the zongzi so that it is securely packed to ensure that no zongzi will come apart.
      • Add sufficient water to cover all the zongzi.
      • Add salt and chicken bouillon powder to the water.
      • Bring water to a boil.
      • Reduce heat to a rolling boil and boil for 3 hours.
      • Add additional BOILING water if water level falls below the top of the zongzi.
      • Remove from boiling water and place on a metal rack to cool.
      • Freeze extra zongzi.

      Video

      Notes

      See step-by-step video on how to wrap the perfect zongzi on YouTube

      Nutrition

      Serving: 1gCalories: 393kcalCarbohydrates: 65gProtein: 19gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 132mgSodium: 1467mgPotassium: 195mgFiber: 4gSugar: 1gVitamin A: 176IUVitamin C: 1mgCalcium: 40mgIron: 3mg
      Keyword chicken, Chinese sticky rice in bamboo leaves, fried glutinous rice dumpling filling, Joong, rice dumplings, sticky rice, Zongzi
      Tried this recipe?Let me know how it was or if you have any questions or suggestions!
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