How to make chicken meat dumplings with coconut curry

Material Science

A: 1 zongzi leaf, 1 Zongsheng rope, 1 kg glutinous rice, 1 liter coconut milk, 2 teaspoons salt, 8 vanilla leaves, 2 banana leaves (for steamer), B: 500g chicken breast, 500g potato, 150ml coconut milk, 1 can Sanhua light milk, 3 curry leaves, 12 teaspoons salt, C: 20 dried peppers (washed and soaked to drain water), 1 onion (peeled and washed), 8 garlic petals, 4 citronella (take root) Part of the white part), ginger 15g (washed and peeled), Nanjiang 75g (washed and peeled), shijiaoli 25g, balajian 15g


1. Scrub the leaves of rice dumplings in advance, cut off the roots and put them into water. Cook them with rice dumpling rope and set them aside

2. Wash the glutinous rice in material a, add salt and coconut milk, mix well and pour it into the steamer covered with banana leaves, then put on the knotted vanilla leaves, steam for half an hour over high heat, then open the lid of the pot, turn it over and steam for another 20 minutes

3. Put all the ingredients except balajian in material C into the cooking machine and grind them into paste

4. Wash the chicken and peeled potatoes and dice them

5. Heat up the frying pan with proper amount of oil, then add Bala to fry until fragrant, pour in the ground curry paste and stir evenly, then add the curry leaves and stir fry for 1 minute

6, add the cut chicken and potato tsae together and stir fry, then mix the salt, coconut milk and three light milk in the material B for 10-15 minutes.

7. Start making rice dumplings: take 2 pieces of rice dumplings and fold them into a funnel, then put in a small ball of steamed glutinous rice and compact it, dig a small hole in the middle, then put in a spoonful of curry chicken, and finally spread a ball of glutinous rice. Wrap it and bind it firmly

8. Put the dumplings into the steamer and steam for 15 minutes