Bergy Dim Sum #9, SteamedRice Bundles with Chicken and mushrooms

Bergy's Note:

With any Dim Sum meal you always have some form of rice. Other sticky rice recipes would also be good. These steamed rice bundles go well with any Chinese meal. The rice is sticky and very flavorful from the other ingredients

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 8-10

Yield: 8.0 Bundles

• 1 lb medium grain rice
• 4 cups water
• 2 tablespoons light soy sauce
• 3 teaspoons sesame oil
• 6 dried Chinese mushrooms, soaked in hot water for 30 min,reserve 1 1/2 cup of the soaking water
• 1 tablespoon dark soy sauce
• 2 teaspoons sugar
• 2 boneless skinless chicken breasts, diced finely
• 8 ounces pork, minced
• 1 clove garlic, crushed
• 1/2 teaspoon fresh grated ginger
• 1 teaspoon salt
• 1 1/2 cups water (saved from soaking the dry mushrooms)
• 2 teaspoons cornstarch
• bamboo leaves or corn husks or lotus leaves or aluminum foil
• string (for tying the bundles)

Directions:

1. Put rice ia a saucepan cover with the 4 cups of water, add light soy sauceand 1 teasp of sesame oil.
2. Bring to boil quickly, then turn heat to low cover and cook for 15 minutes.
3. While the rice cooks soak the mushrooms in very hot water for 30 minutes (remember to save 1 1/2 cups of the soaking water).
4. Cut off the mushroom stems and discard, slice the caps and put them in a saucepan with 3/4 cup of the soaking water, the dark soysauce and 2 teasp sesame oil.
5. Add chicken and pork to the saucepan along with the garlic, ginger and salt.
6. Add up to 1/2 cup of the mushroom water and mix the ingredients.
7. Cover and simmer 5 minutes.
8. Thicken gravy with the cornstarch (mix cornstarch with a little cold water or mushroom water before adding to the saucepan).
9. Cook until gravy has thickened.
10. Let the mixture cool and then gently mix with the cooked rice.
11. Take 3/4 cup portions and place on the wrap of your choice.
12. Wrap very securely and tie with string to ensure the bundle will not leak (if using tinfoil you do not need string but wrap and double fold all seams).
13. Steam for 25 minutes.
14. Serve warm, cold or reheated.

Reviews

[~Leanne~]

These ones took us a little bit longer to make as there is a little bit more work involved in it. The taste however is fully worth it in the end. We really had a great weekend making all of these.

[Chef bifaerie79]

These are......well they're.........hm, whats the word? AWESOME!!! If I had any less self control I would have eaten them ALL at once. I could eat these for breakfast, lunch and dinner. I do not see a time when I will not want to eat these. Now I just need to find a place to get bamboo leaves! THANK YOU FOR THIS RECIPE!!!!! UPDATE: I made these with a Japanese twist. I did not mix the chicken/mushroom mixture into the flavored cooked rice, instead I "stuffed" the bundles. I sealed the cooled chicken/mushroom mixture in the rice, sort of like a dumpling. This variation was really good too, with a Japanese flair! No matter what way I make them, no one can get enough! Thanks again Bergy, I love you (and your recipes)!

[Gran Dee]

These were very good. Made for Chinese New Year Dimsum for my Red Hat group. Couldn't find leaves and didn't want to use foil so parchment paper worked well. Can always trust Bergy's recipes!