Rice Dumpling with Braised Mushroom and Pork | Recipes | Lee Kum Kee Home | HONG KONG
Keywords
- Lee Kum Kee
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Ingredients
- Glutinous rice 1 kg
- Shallots 2 tbsp [chopped]
- Dried shrimps 2 tbsp [soaked, drained and chopped]
- Dumpling leaves 40 pcs
- Wrapping straw 10 strips
- Salted Egg (s) 10 pcs [yolks only]
- Pork belly 250 g [cut into 10 pieces]
- Peanuts 50 g [soaked and drained]
- Dried chestnuts 50 gsoaked and drained
- Chinese mushroom(s) 20 pcs [soaked and drained]
- Ginger (s) 1 tbsp [chopped]
- Lee Kum Kee Chicken Bouillon Powder 1 1/2 tsp
- Lee Kum Kee Premium Soy Sauce 1 tbsp
- Sugar 1 tbsp
- Hot water 375 mL
- Five-spice powder and Lee Kum Kee White peppercorn Powder to taste
- Lee Kum Kee Chicken Bouillon Powder 2 1/2 tsp
- Premium Dark Soy Sauce 1 tbsp
- Hot water 625 mL
- Sugar 2 tbsp
- Lee Kum Kee Sweet Soy Sauce or sugar
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