At the beginning of summer
The Dragon Boat Festival arrives once more
Zongzi is a seasonal cuisine made just for this time of the year
It’s aroma taking over the air
Stimulating our taste buds
In the pursuit of a healthy diet
People are increasingly in search of
a healthy Zongzi recipe
Let’s use camellia oil for this year’s Dragon Boat Festival
To make a traditional and healthy favorite – Camellia Oil Chicken Thigh Zongzi
The delicious flavor of the Zongzi
Comes from a perfect blend of ingredients
After frying, steaming and blending
Camellia oil, sticky rice, chicken thigh, dried mushroom and ginger
Not only allows the soaked dried mushroom completely absorb the flavor of camellia oil
But also maximizes the flavor of fresh ginger
When the scent of bamboo leaves and gravy soak into every grain of rice
The temptation is truly irresistible
Camellia oil
Finishing touch of this recipe
Brings health and happiness to family and friends
Ingredients
(10 pieces of Zongzi)
Sticky rice:26.5 oz.
Boneless chicken thigh: 2 portions
Boiled peanuts: 1.8 oz.
Ginger: 2 pieces(2.8oz)
Dried mushroom: 30 pieces
Rice wine: 4 tsp.
Camellia oil: 5 tsp.
Soy sauce: 1/3 cup
Salt: 1 tsp.
White pepper: ½ tsp.
Bamboo leaves: 20 sheets
Instructions
Rinse sticky rice
Drain in cold water for half hour
Then steam
Place into steamer with boiled water
Opening the lid occasionally
Stir rice to avoid uneven cooking
Remove after 15 minutes
Slice ginger and stir with ½ tsp. salt
Soak dried mushroom until soft
Wash boneless chicken thighs
Add ½ tsp. white pepper, ½ tsp. salt and 2 tsp. camellia oil, stir well
Marinate for 15 minutes
Place a frying pan on low heat
Add marinated chicken into pan, skin facing down
Fry for 5 minutes or until golden brown, repeat for other side
Let cool, then cut into cubes
With the excess oil in the pan
Fry ginger slices until the corners curl, then remove
Add 3 tsp. camellia oil and fry dried mushroom
Set on low heat and add soy sauce
Then add rice wine and fry on high heat
Turn off the heat
Pour in prepared sticky rice and stir-fry mushrooms in a frying pan
Remove bamboo leaves and fold into a cone shape
Add sticky rice, ginger, chicken thigh and peanuts
Wrap and tie with string
Steam for 15 to 20 minutes
Enjoy!
