Monday, June 1, 2009

Zhong Zhi (Nyonya/Nonya Zhang) Part 3

upper left and bottom are the Nyonya Zhangs
Although this is not the traditional "zhang" that most people are accustomed to, this has become my favourite. It is a balance of sweet and savoury, with an aromatic fusion of exotic spices and a blend of textures wrapped in one small parcel.

Makes 35

500 gm chicken meat (diced into 1cm cubes, or even minced chicken meat will do)
1 knob galangal (cleaned, thinly sliced)
5 pips garlic
3 stalk of lemongrass (thinly slice the root)
2 stems of tumeric root (each is about 4cm in length)
1 tbsp onion infused oil
1 1/2 tsp coriander powder
1/2 tsp pepper
2 tsp light soya sauce
1 1/2 tbsp dark soya sauce
200 gm candied melon (chopped)
2 tsp oil
150 gm mushrooms (soaked, and chopped into 1cm cubes)
few pinches of plain flour
80 gm roughly chopped peanuts

  1. Grind and pound the galangal, garlic, lemongrass, tumeric root with a mortar & pestle until fine. You can also do this with a blender but be warned that the tumeric may render the the machine with a yellow/orangy tinge which is hard to scrub off.
  2. Marinade the chicken with all the seasonings and the grounded paste from step 1 above, overnight, in the fridge.
  3. Heat up the 2 tsp of oil in the wok and place the marinated chicken, candied melon, mushrooms and stir-fry until cooked.
  4. If there are lots of juices remaining, add a pinch of plain flour at a time until the sauces thicken.
  5. Dish up and set aside to cool.
1 kg glutinous rice (washed and soaked overnight)
2 tbsp sugar
1 tbsp salt
2 tbsp onion infused oil
  1. Drain the glutinous rice.
  2. Add the sugar, salt and oil into the glutinous rice and mix until it is mixed thoroughly.
  3. Wrap the dumplings with the rice, cooked chicken filling, and peanuts.
  4. Place in pressure cooker for an hour.
  5. Remove from pressure cooker and hang the bundle of dumplings to dry.


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