High Protein Cantonese Zongzi
Elevate your traditional dumplings with this High Protein Cantonese Zongzi recipe, a delicious twist on a beloved staple. Packed with protein from tender chicken breast, hearty mung beans, and savory dried shrimp, these flavorful sticky rice parcels are wrapped in fragrant bamboo leaves for an authentic touch. Enhanced with umami-rich shiitake mushrooms, roasted peanuts, and a perfect blend of soy and oyster sauce, each bite is a symphony of textures and tastes. Ideal for festive occasions or meal prep, this dish is meticulously crafted over hours to ensure mouthwatering results. Whether you’re craving a nutrient-dense comfort food or exploring Asian culinary traditions, these homemade zongzi are a perfect balance of indulgence and health. Prepare, wrap, and simmer your way to irresistible Cantonese flavors!
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Recipe Information
Ingredients
- 600 grams glutinous rice
- 100 grams dried mung beans
- 300 grams chicken breast
- 50 grams dried shrimp
- 100 grams shiitake mushrooms
- 100 grams roasted peanuts
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 0.5 teaspoon black pepper
- 30 pieces bamboo leaves
- 1 roll kitchen twine
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 2 hours.
Soak the dried mung beans in water for about 2 hours. Drain and set them aside.
Rinse and soak the shiitake mushrooms in warm water for about 30 minutes or until soft. Drain and slice them thinly.
Cut the chicken breast into small cubes. Marinate with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 0.5 teaspoon of black pepper for 20 minutes.
Heat 1 tablespoon of vegetable oil in a pan, add the marinated chicken, dried shrimp, and sliced mushrooms. Stir-fry for about 5 minutes until the chicken is cooked through. Set aside.
Drain the soaked glutinous rice and mung beans. In a large bowl, mix together the rice, mung beans, roasted peanuts, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and salt.
Rinse the bamboo leaves and soak them in hot water to soften for 5-10 minutes. Wipe them dry with a clean towel.
To wrap the zongzi, take two bamboo leaves, slightly overlapping them. Form a cone shape at one end. Fill the cone with a layer of the rice mixture, a spoonful of the chicken and mushroom mixture, then cover with more rice mixture.
Fold the leaves over the filling to form a triangular packet and secure with kitchen twine.
Bring a large pot of water to a boil. Carefully place the zongzi into the pot, ensuring they are fully submerged. Cover and let simmer for about 3 hours, topping up with hot water as necessary to keep them submerged.
Once cooked, remove the zongzi from the pot and let them drain. Serve warm and enjoy!
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 8914 mg | 388% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 13.8 g | ||
| Protein | 188.0 g | 376% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 340 mg | 26% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3945 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
