Curry Chicken dumplings(ka li ji rou zong )

Curry Chicken dumplings

Introduction:

"For the first time in my life, I made my own zongzi, ha ha ~"

Production steps:

Step 1: I have two kinds of curry. One is powder, the other is paste. The powder is easier to mix, and I like the paste. If you don't choose, you can only use powder.

Step 2: mix the chicken well. I use chicken leg meat.

Step 3: fry it in oil. Add curry to taste.

Step 4: soak glutinous rice for 3 hours, then stir fry the chicken juice with curry powder, about 1 minute.

Step 5: put the fresh rice dumpling leaves into the water for a few minutes in advance, and then soak them in cold water.

Step 6: first put a spoonful of rice, pay attention to compaction. And chicken.

Step 7: fill the rice again and compact.

Step 8: tie with thread. Because I'm also careless, I won't explain the steps in detail.

Step 9: boil with water.

Step 10: add water to the pan and cook for one and a half hours. My zongzi is heavy in oil and gas, and it has a lot of floating oil.

Step 11: complete. Now it has been dyed by curry, which is very different from other zongzi, ha ha~

Materials required:

Glutinous rice: right amount

Chicken: right amount

Zongye: right amount

Curry: moderate

Oil: right amount

Salt: right amount

Note: when frying glutinous rice, add salt to seasoning properly, or add some salt when soaking. Otherwise, it will be like the glutinous rice cooked by me.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Curry

Chinese PinYin : Ka Li Ji Rou Zong