How to make it

  • In a wok, heat oil and stir fry garlic and shallots until fragrant. Add rice and continue to fry for 5 to 7 minutes. Add black sauce and five spice powder and continue to fry for 5 to 7 minutes and set aside. Cut the belly pork into 10 large chunks and marinate for 2 days with 2 ts five-spice powder and 1 ts salt. Wash and drain the glutinous rice. Mix well with ½ tbsp sugar, chicken cube, oil and pepper. Soak the mei dou (black eye pea) in water to for 3 hours. Drain and set aside. Soak the dried shitake mushrooms in warm water for 1 hours. Squeeze dry and cut slices and set aside. Steam for 10 minutes. Wash and boil the lotus and bamboo leaves until soft. Drain and towel-dry. Place 3 bamboo leaves on a lotus leaf. Put a layer of glutinous rice on the bamboo leaves and add a layer of mei dou. Top with a preserved egg yolk, a piece each of belly pork, 2 slices of cooked shitake mushroom and 1 piece of roasted chestnut. Cover with a layer of mei dou and another layer of glutinous rice. Fold in the leaves to form a triangle dumpling, then tie firmly with straw. Prepare a deep saucepan and line with several bamboo leaves. Put in the rice dumplings, then fill with enough water to cover them. Use high heat to bring the water to a boil, then reduce to moderate heat and continue to boil for 6 hours. R emove and drain. Serve hot.
  • Here is the link to a video to show you the ba chang chronicles.

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  • chuckieb 10 years ago
    That's really nice! We order this dish a lot when we go for Dim Sum. It's wonderful. Great Post!
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