Sticky Rice Chicken Dumplings

Stir-Fry the Chicken-Mushroom Filling.

Stir-Frying the Chicken-Mushroom Filling

D.Schmidt

1. Mix 1 tsp. cornstarch with 3 Tbsp. soy sauce until cornstarch dissolves. Pour over 2 chopped chicken breasts in a small mixing bowl. Stir well.
2. Place a wok or large frying pan over medium-high heat. Add 1 Tbsp. oil and swirl around, then add 1 thumb-size piece galangal (or ginger), grated or cut into matchstick-like pieces. Stir-fry 30 seconds, then add the chicken (together with the soy sauce/cornstarch).
3. Tip: As you stir-fry, add 1 Tbsp. wine or cooking wine (instead of more oil) whenever the wok/pan becomes dry. After about 2 minutes (when chicken looks cooked), add the mushrooms and stir-fry another 1-2 minutes, or until mushrooms have softened.
4. Add the stir-fry sauce (1 Tbsp. brown sugar, 1 Tbsp. fish sauce, 1-3 tsp. chili sauce - depending on how spicy you want it, 1 Tbsp. lime juice, 1 tsp. dark soy sauce, and 1 Tbsp. oyster sauce).
5. Turn heat down to low while you stir the sauce in. Do a taste-test, adding more lime juice if too salty for your taste, more sugar if too sour, or more chili sauce if not spicy enough. Turn off the heat and set aside to cool.

• Gather Together Your Ingredients.
• Soak and Cook the Sticky Rice
• Stir-Fry the Chicken-Mushroom Filling.
• Prepare the Banana Leaves.
• Add the Sticky Rice and Chicken-Mushroom Filling.
• Cover the Filling with Sticky Rice.
• Cover the Dumpling with the Banana Leaf.
• Fold Over the Sides of the Banana Leaf.
• Secure Your Sticky Rice Dumplings.
• Heat and Enjoy the Sticky Rice Dumplings!