New Orleans Chicken Leg Corn Zongzi Debut

Name: New Orleans Chicken Leg Corn Zongzi Debut
Yield: 4 servings
Cuisine: Snacks
Ingredients: 230 g Boneless chicken thigh; 21 g New Orleans Seasoning; 10 g Water; 140 g corn kernels; 400 g glutinous rice; 5 g Salt; 25 pieces Bamboo leaves (used for wrapping zongzi)

Deboned chicken thigh marinated in New Orleans spice, layered with sweet corn and soaked rice for plump zongzi that taste smoky, sweet, and juicy.

0 minNewEasy Snacks Boil Savory

Instructions

1
Ingredients: 230g boneless chicken thigh, 16.5g New Orleans seasoning, 10g water, 140g corn kernels, 400g glutinous rice, 5g salt, 25 bamboo leaves.
2
Cut the chicken leg meat into small cubes, add New Orleans seasoning and water. Mix well, cover with plastic wrap, and place in the refrigerator to marinate for several hours.
3
Soak the glutinous rice in clean water for several hours until it absorbs water and swells.
4
Pour into a sieve and drain off the water.
5
Pour into a large bowl, add corn kernels, salt, and New Orleans seasoning, and mix well.
6
Put in the marinated chicken thighs.
7
Mix evenly.
8
Wash the bamboo leaves and let them dry.
9
Take a zong leaf and roll it one and a half times into a long, slender cone shape.
10
Fill in the mixed zongzi ingredients, pressing them down firmly.
11
Fold the leaf above downward to cover the filling.
12
Fold to one side again into a triangular pyramid shape.
13
Tie a cord from the top to the waist.
14
All wrapped up.
15
Trim off the grown leaf stalks.
16
Put it in the pot, add enough water to cover the zongzi, bring it to a boil over high heat, then turn to medium-low heat and cook for about 2 hours.
17
When the rice dumplings become soft and fully cooked, turn off the heat. Remove from the pot and drain the water.
18
Remove the bamboo leaves and serve with tomato sauce.