The Zongzi: Bamboo Sticky Rice My Dad's Made 100,000 Times

Name: The Zongzi: Bamboo Sticky Rice My Dad's Made 100,000 Times
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4 servings
Ingredients: 2 pound glutinous / sticky rice; 1 pound pork belly; 80 bamboo leaves; 1 pound split mung beans; 12 ounce peanuts; 2 ounce large dried shrimp; 2 piece Chinese sausage; 10 piece salted egg yolk; 15 piece shiitake mushrooms; roll of cotton string; 1 teaspoon salt; 0.5 teaspoon five spice powder; 1 tablespoon light soy sauce; 1 teaspoon chicken bouillon; 1 teaspoon Shaoxing cooking wine; 1.5 teaspoon salt; 1 teaspoon sugar; 1 tablespoon olive oil; 1 teaspoon salt

from Daddy Lau

4 servings

Learn how to make Zongzi: Bamboo Sticky Rice from a 2x James Beard Award Winning Chinese Chef with 60+ years of experience

Ingredients

glutinous / sticky rice
2 lb
pork belly
1 lb
bamboo leaves
80
split mung beans
1 lb
peanuts
12 oz
large dried shrimp
2 oz
Chinese sausage
2 piece
salted egg yolk
10 piece
shiitake mushrooms
15 piece
roll of cotton string
salt
1 tsp
five spice powder
½ tsp
light soy sauce
1 tbsp
chicken bouillon
1 tsp
Shaoxing cooking wine
1 tsp
salt
1 ½ tsp
sugar
1 tsp
olive oil
1 tbsp
salt
1 tsp

Directions

1
Since this is a recipe that takes a day or two to prepare, I wanted to give you an overview of all of the major steps.
2
Cut the pork belly into roughly 1 inch pieces.
3
When preparing our dried bamboo leaves, our main goals are to:
4
A few hours before we’re ready to start wrapping and cooking, we’ll wash, soak, chop, and season our remaining ingredients.
5
Preface: this part is the hardest to describe in written words, so I highly recommend watching our video for this important section.
6
Finally, we'll load up a big pot with our joong, and fill it with cold water.

The Zongzi: Bamboo Sticky Rice My Dad's Made 100,000 Times

120 min4 servings

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