Mushroom chicken Zongzi
2025-01-25 14:59:14 242
When I was a child, my favorite festival was the Loong Boat Festival. On the eve of the Dragon Boat Festival, I had to pick wormwood and hang it on the door to drive away insects, epidemics and diseases. There are not only sweet and glutinous Zongzi to eat, but also beautiful sachets to wear. They are also tied with five colored lines. They can be cut off only after being taken to the Qixi Festival. They also throw them over the eaves to be taken away by magpies. The whole festival is full of poetic and picturesque feelings. Speaking of the Dragon Boat Festival food, Zongzi is a worthy protagonist. Today, I would like to share a mushroom chicken Zongzi with you. Soft glutinous rice, marinated and flavorful chicken, combined with the fresh aroma of mushrooms and the soft and fluffy texture of peas, every bite is soft, sticky, salty and fragrant, leaving an endless aftertaste.
Details of ingredients
Technique
Steps to make Mushroom chicken Zongzi
![]()
1. Cut the chicken legs into small pieces one day in advance, soak and wash the dried mushrooms, and then cut them into pieces. Mix them with cooking wine, oyster sauce, light soy sauce, dark soy sauce, salt, and thirteen spices, and marinate them in the refrigerator overnight. After boiling the quail eggs, peel off the shell and put them back into the pot. Add water, salt, light soy sauce, dark soy sauce, rock sugar, and seasoning. Bring them to a boil over high heat, then reduce the heat and simmer for another half hour. Finally, soak them in the brine overnight. Finally, wash the glutinous rice and soak it for about five hours in advance. Wash the peas and corn kernels and set them aside.![]()
2. Soak the zongzi leaves and Malan grass in water in advance, brush off any impurities on the surface, and trim both ends of the zongzi leaves with scissors. Put the zongzi leaves and Malancao into a pot, add water and bring to a boil over high heat, then boil for another ten minutes. Then take it out and rinse it thoroughly in water.![]()
3. Mix the soaked glutinous rice, marinated chicken and mushrooms, peas and corn kernels together and set aside.![]()
4. Take a boiled and washed zongzi leaf, fold it into a conical shape from one-third of the leaf, first add a spoonful of filling, then add a quail egg, and finally add another spoonful of filling to fill it flat, then compact it.![]()
5. Then fold the upper leaves down to cover the filling, wrap the cone, and send the extra leaf angles to the bottom, so that an inverted triangle Zongzi can be wrapped up, and it can be tied up with Malan grass.![]()
6. After all the Zongzi are wrapped, you can start to cook Zongzi. Put Zongzi into the pot, add sufficient water, cover the pot, boil it in high heat, turn to medium heat, and then boil it for another 2 hours.
