How to Make Bamboo Rice Chicken?

Ingredients:
black and white glutinous rice glutinous rice,chicken breast, cooking wine, starch,soy sauce, sesame oil, salt, sugar,walnuts,mushrooms,sausage,dried shrimp,red dates , oyster sauce, bamboo leaves, toothpicks.
Steps:
1: Soak the black and white glutinous rice in an appropriate amount of water for more than 3 hours. Drain off excess water after soaking;
2: Cut the chicken breast into thumb-sized pieces. Marinate with cooking wine, starch, soy sauce, sesame oil, salt, and sugar for about 20 minutes;
3: Peel and remove the cores from the white nuts; soak the mushrooms, dried shrimps, red dates, and cut the sausage into pomegranate seed-sized pieces;pomegranate seeds
,mixed ingredients of step 2 with soaked black and white glutinous rice and marinated chicken pieces; chicken
pieces
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4: In a wok, add oil and stir-fry the mixed ingredients until fragrant. Add oyster sauce and soy sauce for seasoning;
5: Clean and soak the bamboo leaves in plenty of water overnight. Cut each leaf into 2 pieces and remove the hard stem, then cut it further into 4 pieces;
6: Take 2 pieces of prepared bamboo leaves and fold them diagonally to form a cross, place an appropriate amount of stir-fried filling in the center;
7: Carefully fold the bamboo leaves around the filling to seal tightly;8: Use a toothpick like a pin to secure the folded part; 9: After all ingredients are wrapped, put them into a steamer basket and place in a pressure cooker. Add water to cover the bottom of the small zongzi by about 4 cm. Once the pressure is released from high pressure, switch to medium heat for another 20 minutes, then let it sit for 30 minutes before removing;10: Place all the wrapped zongzi in a steamer basket, steamed



      
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zongzi
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1: There are many ways to wrap zongzi, choose what suits you best. For detailed conventional wrapping instructions, please click here;
2: Zongzi fillings can be made according to your preference; they can be sweet or savory;3: You can use only one type of glutinous rice but ensure it is soaked for at least 3 hours or overnight beforehand; 4: The chicken breast can be replaced with pork, but marinate well in advance;
5: You can steam the soaked glutinous rice before mixing it with other ingredients; alternatively, mix and then steam. Ensure flavors are adjusted before wrapping;
6: Fresh bamboo leaves are best, if dried ones are used, wash thoroughly and soak overnight to use. Make sure the mouth of the zongzi is tightly sealed but do not pull the bamboo leaf too tight as the glutinous rice will expand when steamed, which may burst the zongzi;
7: When using a pressure cooker, ensure safety; after releasing high pressure, switch to medium heat for 20 minutes, then let it sit for another 30 minutes. If using an ordinary pot, increase cooking time appropriately depending on the quantity, at least 30-40 minutes.