Chinese Glutinous Rice Dumpling (Part 2)

Please read Part 1 HERE, so you can know how to prepare the ingredients.

Part 2 version here is cooked in 2014, by my mom.

My sister and I in-charged of wrapping the dumpling!

Tips: fried glutinous rice, by using the gravy of cooking the pork and also with little bit of sugar, MSG, dark soy sauce

Tips: fried this with shallot, soy sauce & oyster sauce

Tips: Soak this with water to soften the dried chinese mushroom, then fried with garlic, shallot, soy sauce and oyster sauce

Tips: Salted duck eggs, suggest to use it into half

Tips: fried this with shallot, soy sauce & oyster sauce

Tips: fried with soy sauce, oyster sauce, dark soy sauce, garlic, 

sieve the gravy and use it to fried the glutinous rice

Tips: Rise the leave with boiling water and make sure the leaves moist all the way when wrapping,

because when it dried, it will tear of easily

Ta daaaaa ....

Chinese Glutinous Rice Dumpling

Year 2012, my sister, my mom and I made these Chinese Glutinous Rice dumpling together.

Well, basically as usual my mom cooked all the ingredients, and I teach my sister how to wrap the dumpling.

Just a few attempts, she can manage to wrap the dumpling without making any single dumpling being "open" while cooking it in the pot.

Last few years, my mom;s neighbor is the one who helped her to wrap the dumpling, but she got to be away for this year. So my mom got no choice but pick me to wrap the dumpling for her. Yeah, she does not know how to wrap, surprisingly, haha!

But she accused me i used to wrap too loose and made some dumpling too loose and it opened when cooking in the pot. I kept denying, because I know I did wrap it tightly.

Finally, I got my name clean!

Not even single dumpling loose and open!!!! Yay!!! ...

My sister and I made 40 dumplings for the first day, and another 40 the next day as my mom got not enough cooked glutinous rice for the first day.

Sigh, tired ... but thank God we manage to finish it all ^^

Mom fried the glutinous rice with dark soy sauce, light soy sauce, a little bit of salt, sugar & MSG

All ingredients were prepared:

1) Fried glutinous rice (as mentioned above)

2) Fried mushroom with dark soy sauce, light soy sauce & garlic

3) Braised pork with dark soy sauce, light soy sauce, sugar, garlic, spices

4) Fried chestnut

5) Fried green bean without shell

Here the dumpling we just finished wrapping, wait to be cooked in a big pot of boiling water!

Tadaaaa!!! Here you are the mouth-watering dumpling after cooked in the hot water

香辣冬炎鸡 Fried Tom Yam Chicken

Ingredients:
(A)
- Chicken (chopped in pieces, sizes depends on your own preference)
- Tomyam paste (3 big spoon)
- Shredded lime leaves

 (B)
 - 3 Lemongrass
- 5 cloves of garlic
- 2 small turmerics
- 5 shallots
- chili (if you want it to be more spicy)

 How to:
1) Add 3 table spoon of oil in the wok, until it hot
2) Add ingredient B in the wok, stir fry it until it smells nice and brownish
3) Add chicken (cut in pieces) into the wok, stir fry it until the chicken cooked 80% (or when it is dry)
4) Add tomyam paste into the wok, stir fried until 100% cooked
5) Add water, water level until cover the chicken, add a small tea-spoon of sugar
6) Wait until it boiled and the chicken becomes soft and fully cooked, and the water level became thick gravy.
7) Switch off the light and serve on plate Ta-daaaaaaa ~~~ muah!

Here you can serve your hot and spicy Fried Tomyam Chicken on your dining table with hot white fragrant rice.

Fragrance Ginger Chicken

coming soon ~~~