Spicy New Orleans Chicken Thigh and Pea Rice Dumpling First Release

Name: Spicy New Orleans Chicken Thigh and Pea Rice Dumpling First Release
Yield: 4 servings
Cuisine: Snacks
Ingredients: 1 piece Chicken drumstick; 30 g Spicy New Orleans Seasoning; 80 g Frozen peas; 200 g glutinous rice; 10 pieces Bamboo leaves (used for wrapping zongzi)

A spicy twist on zongzi stuffing soaked glutinous rice with New Orleans-marinated, boneless chicken thigh dice and sweet green peas, wrapped in bamboo leaves for a smoky, fiery, juicy filling.

0 minNewEasy Snacks Boil Medium Spicy

Instructions

1
Ingredients: One chicken leg, 20–10 grams of spicy New Orleans seasoning, 80 grams of frozen peas, 200 grams of glutinous rice, 10 bamboo leaves.
2
Soak the glutinous rice in clean water for several hours until it absorbs water and swells.
3
Clean the chicken leg, remove the bone, and cut the meat into small cubes.
4
Add the New Orleans seasoning and mix well, cover with plastic wrap, and refrigerate for several hours to marinate.
5
Pour the soaked glutinous rice into a sieve to drain the water.
6
Pour into a large bowl, add New Orleans seasoning, and mix well.
7
Add the marinated chicken thighs and add the peas.
8
Mix well.
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.