Savory Pork Zongzi (and New Orleans Chicken Zongzi) Exclusive

Soak the glutinous rice the night before.

Soak the bamboo leaves in water the night before.

Cut the chicken into pieces in advance, and marinate with New Orleans seasoning and a little soy sauce. Cut the pork into pieces and marinate with seasoning.

Rinse the soaked bamboo leaves clean, take two pieces, with the wide end facing outwards and the narrow end facing inwards, and place them overlapping each other.

Fold it back at the center to form a nest, and fold the bottom tip to prevent rice from leaking.

Fill halfway with soil and compact it.

Put a piece of meat.

Fill with rice again and press it down firmly, then fold back the top part of the bamboo leaf to cover the rice.

Fold the excess part to the side again.

Wrap the wire tightly.

A beautiful, symmetrical four-cornered zongzi is completed.

Put the zongzi into a pressure cooker, add water to cover the zongzi, and add an appropriate amount of soy sauce and salt. This method is suitable for rice that has not been marinated, and it cooks to a savory flavor. Cook for 25 minutes after the pressure cooker comes to pressure. In some places, people add a bit of lye water when cooking zongzi, which can increase the stickiness of the glutinous rice.

The fragrant zongzi are ready. Place the cooked zongzi in a cool place, and it's best to soak them in their own juice overnight for more flavor.

Finished product image.

Finished product image.