http://www.germanpool.com/eng/cooking/recipe_page.php?id=1051
Taiwanese Pork Zong-zi
More than 60 min
Ingredients
:
600gGlutinous Rice
40gDried Shrimp (soaked)
4 pcsShallots (sliced)
240gPork Belly (cut 5 equal sections)
5 pcsDried Chestnuts (soaked)
2 pcsDried Mushrooms (soaked & shredded)
2½ pcsSalted Egg Yolk (halved)
10 leavesBamboo Leaf
Seasonings
:
¼ cupKikkoman Soy Sauce / Soy Paste
2 tbspSugar
1 tbspRice Wine
½ tspFive Spice Powder
1 tspChicken Powder
4 cupsWater
Steps:
1.
Preparation: Soak bamboo leaves in water until soft, then trim off the stems.
2.
Preparation: Soak the glutinous rice grains in water for at least 3 hours, up to half a day.
3.
Preheat the [product]Steam & Grill Oven[/product] in “Steam” mode. Drain rice grains and place them in a steamer with liners. Steam for 20–30 minutes until fully cooked.
4.
Set the [product]Ultimate Rice Cooker[/product] to the “Meat” mode with lid open. Add about 3 tablespoons of oil and heat. Stir-fry the pork belly and shallot slices until fragrant.
5.
Stir-fry dried shrimp and mushrooms, then add five-spice seasoning and chestnuts. Close the lid and braise for 25–30 minutes.
6.
When the countdown ends, take out the pork belly and chestnuts for later use.
7.
Add the glutinous rice to the remaining sauce in the pot. Stir-fry over low heat until well mixed. Set aside.
8.
Place two leaves with the smooth side facing up, overlapping the tips. Fold back to form a funnel shape. Fill halfway with glutinous rice, then add one piece of pork belly, one chestnut, and half a salted egg yolk. Fill to the top with more rice, fold down the leaves, tuck in the excess, and tie tightly with cotton strings.
9.
Set the [product]Steam & Grill Oven[/product] in “Steam” mode. Steam the zongzi for 20–25 minutes until fully cooked.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference