Main Ingredients:
Glutinous Rice: about 1500g; Chicken Legs: 4; Salted Egg Yolks: 24; Zongzi Leaves: as needed; Calamus: as needed.
Additional Ingredients:
Teriyaki Sauce: as needed; Cooking Wine: 1 tablespoon; Ground Pepper: 1 teaspoon.
Taste: Savory; Cooking Method: Boiling; Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Making Teriyaki Chicken Leg and Salted Egg Yolk Zongzi
Wash the glutinous rice with clean water and soak for at least two hours.
Boil the zongzi leaves and calamus in a pot with water until both types of leaves become soft.
Remove the bones from the chicken legs and cut them into small cubes of about 7-8mm.
Marinate the chicken leg cubes with cooking wine and ground pepper for at least 20 minutes.
Heat some oil in a pan and add the chicken leg cubes.
Stir-fry until the surface changes color.
Add the teriyaki sauce and stir-fry over high heat until the sauce thickens. (Increase the amount of teriyaki sauce as the zongzi will be boiled in water)
Mix the soaked rice, chicken leg meat, and sauce together.
Take two zongzi leaves, partially overlap them, and shape them into a small funnel.
Bend the zongzi leaves into a funnel-shaped pocket.
Fill the pocket with the rice mixture.
Place a salted egg yolk in the center.
Cover the egg yolk with rice, ensuring the rice surface is slightly lower than the edge of the zongzi leaves.
With the other hand, fold the front part of the funnel-shaped zongzi leaves to prevent rice from spilling.
Fold the tail end of the zongzi leaves over the glutinous rice, press tightly, and secure with calamus or string.
Once all zongzi are wrapped, place them in a steamer, pour water until it covers the zongzi, place a weight on top to prevent them from floating, cover the steamer, bring the water to a boil over high heat, then simmer for about an hour until cooked.
