Name: Ngormaigai
Yield: Makes 6; Serves 12
Cuisine: China
Ingredients: 115 g (4 oz) roast belly pork, cut into 18–24 pieces; 450 g (1 lb) boned but not skinned chicken thighs; 6 medium or 3 large dried lotus leaves, rinsed; 2.5 ml (½ tsp) salt; 5 ml (1 tsp) sugar; 15 ml (1 tbsp) Shaoxing wine or medium dry sherry; 5 ml (1 tsp) salt; 900 g (2 lb) white glutinous rice, Thai or Chinese; 115 g (4 oz) canned bamboo shoots, diced and blanched; salt; 16 medium dried Chinese black mushrooms, reconstituted in 250 ml (8 fl oz/1 cup) water; 5 ml (1 tsp) tapioca or potato flour; 5 ml (1 tsp) five-spice powder; 8–10 turns black peppermill; 10 ml (2 tsp) ginger juice; 2.5–5 ml (½–1 tsp) tapioca or potato flour dissolved in 15 ml (1 tbsp) water; 75 ml (5 tbsp) peanut or vegetable oil; 15 ml (1 tbsp) sesame oil; 40 g (1½ oz) dried shrimps, rinsed; 850–900 ml (30–32 fl oz/1½–1⅔ pints/3¾–4 cups) water; 30 ml (2 tbsp) thick or dark soy sauce

Preparation info

Makes 6; Serves
12

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

The special food for the Dragon Boat or Double Fifth Festival is called zong in Mandarin or chung in Cantonese, and is made of white glutinous rice wrapped in bamboo or other leaves into a triangular parcel and boiled for 4–5 hours, if not longer. A simpler version of it – and much easier to prepare – is what the Cantonese call ngormaigai, which is glutinous rice wrapped in lotus leaf and often served as a dimsum during the luncheon hours.

Ingredients

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Ingredients

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