Bergy Dim Sum #9, Steamedrice Bundles With Chicken And Mushrooms

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 lb medium grain rice
• 4 cups water
• 2 tablespoons light soy sauce
• 3 teaspoons sesame oil
• 6 dried chinese mushrooms, soaked in hot water for 30 min,reserve 1 1/2 cup of the soaking water
• 1 tablespoon dark soy sauce
• 2 teaspoons sugar
• 2 boneless skinless chicken breasts, diced finely
• 8 ounces lamb, minced
• 1 clove garlic, crushed
• 1/2 teaspoon fresh grated ginger
• 1 teaspoon salt
• 1 1/2 cups water (saved from soaking the dry mushrooms)
• 2 teaspoons cornstarch
• bamboo leaves or corn husks or lotus leaves or aluminum foil
• string (for tying the bundles)

Recipe

• 1 put rice ia a saucepan cover with the 4 cups of water, add light soy sauceand 1 teasp of sesame oil.
• 2 bring to boil quickly, then turn heat to low cover and cook for 15 minutes.
• 3 while the rice cooks soak the mushrooms in very hot water for 30 minutes (remember to save 1 1/2 cups of the soaking water).
• 4 cut off the mushroom stems and discard, slice the caps and put them in a saucepan with 3/4 cup of the soaking water, the dark soysauce and 2 teasp sesame oil.
• 5 add chicken and lamb to the saucepan along with the garlic, ginger and salt.
• 6 add up to 1/2 cup of the mushroom water and mix the ingredients.
• 7 cover and simmer 5 minutes.
• 8 thicken gravy with the cornstarch (mix cornstarch with a little cold water or mushroom water before adding to the saucepan).
• 9 cook until gravy has thickened.
• 10 let the mixture cool and then gently mix with the cooked rice.
• 11 take 3/4 cup portions and place on the wrap of your choice.
• 12 wrap very securely and tie with string to ensure the bundle will not leak (if using tinfoil you do not need string but wrap and double fold all seams).
• 13 steam for 25 minutes.
• 14 serve warm, cold or reheated.