Glutinous Rice Dumpling with Yellow Millet, Tricolor Quinoa, and Chicken

Name: Glutinous Rice Dumpling with Yellow Millet, Tricolor Quinoa, and Chicken
Yield: 4 servings
Cuisine: Snacks
Ingredients: 750 g Proso millet; 250 g Tricolor quinoa; 500 g Chicken breast; to taste Bamboo leaves for wrapping zongzi; to taste red string; to taste Edible alkali; to taste cooking wine; to taste Salt; to taste chicken essence; to taste Oyster sauce; to taste light soy sauce; to taste dark soy sauce; to taste Five-spice powder; to taste Black pepper

A lighter zongzi of golden yellow millet and tricolor quinoa wrapped around soy-marinated chicken, boiled until the grains turn glossy and tender with a subtle alkaline chew.

0 minNewMedium Snacks Boil Savory

Instructions

1
Prepare a piece of chicken breast and clean it thoroughly.
2
Cut into small pieces.
3
Add salt, chicken bouillon, oyster sauce, light soy sauce, dark soy sauce, cooking wine, five-spice powder, and pepper, mix well, and marinate for 2 hours.
4
Prepare three-colored quinoa.
5
Soak in advance for 2 hours.
6
Prepare the millet and wash it clean.
7
Drain the water from the colored quinoa and Chinese sorghum.
8
Mix well.
9
Add salt and a pinch of baking soda, and stir evenly.
10
Getting ready to make zongzi.
11
Clean the bamboo leaves thoroughly and trim off the edges at both ends.
12
Take two zong leaves and overlap their ends.
13
Stack into a funnel shape.
14
Add rice to the bottom.
15
Add the marinated chicken.
16
Cover with rice again, press slightly, and flatten.
17
Cover it with the zong leaves from above, then fold it again.
18
Tie it tightly with a rope.
19
Trim off the extra edges.
20
Wrap them all one by one.
21
Put it into the electric pressure cooker and cook for 3 hours.
22
Alright.
23
Scoop out.
24
Finished product image.
25
Give it a try, eating zongzi with a different flavor isn't bad either.