| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Rice |
10 |
Servings |
INGREDIENTS
| 3 |
c |
Glutinous rice |
| 1/4 |
c |
Dried shrimp |
| 4 1/2 |
tb |
Soy sauce; divided |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper; divided |
| 2/3 |
lb |
Pork flank or sliced bacon |
| 3 |
|
Chinese black mushrooms |
| 5 |
|
Salty egg yolks (from whole raw eggs soaked in brine until the yolks are firm; can be found in oriental grocery stores) |
| 2 |
tb |
Sliced fried shallots |
| 1/2 |
tb |
Cooking wine |
| 1 |
ts |
Sugar |
| 4 |
tb |
Oil |
| 20 |
|
Bamboo leaves |
| 20 |
|
Pieces of string |
INSTRUCTIONS
Rinse the rice until the water runs clear then soak it in water for 3
hours; drain and divide it into 10 portions. Wash the bamboo leaves and
strings then boil them for 5 minutes; remove and drain.
Filling: Cut the pork and mushrooms into 20 pieces each; marinade them
with 3 Tbsp soy sauce, 2 Tbsp sliced, fried shallots, 1/2 Tbsp cooking
wine, 1 tsp sugar, and 1/4 tsp pepper. Cut each salty egg in half.
Heat the pan then add 4 Tbsp oil; stir-fry the dried shrimp until
fragrant. Add the rice and 1 1/2 Tbsp soy sauce, 1/2 tsp salt, and 1/4 t
pepper; stir until mixed well.
Lengthwise, overlap 2 leaves together then bend them to form a conical
shape (To use as a wrapper), one end should be longer than the other. Put
1/2 portion of the rice and one piece each of the following in the conical
shaped leaves: pork, black mushrooms, and salty egg. Cover ingredients with
the other half of the rice. Wrap the leaves and tie them with a string.
Place the finished "jungdz" in a pot then add water to cover. Bring the
water to a boil; turn the heat to low and cook the "jungdz" covered for 1
hour or until the rice is cooked; remove and serve.
The filling may be changed according to individual preference.
Source: Huang, Su-Huei, _Chinese Snacks_, Editors Chen, Chang-Yen and
Gloria C. Martinez, Wei-Chuan's Cooking: Taipei, Taiwan, 1985, p. 75.
D CHOI <NAMOSI@U.WASHINGTON.EDU>
REC.FOOD.RECIPES
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