Chinese Sticky Rice (aka Jung, Chinese Tamales)

Chinese Sticky Rice (aka Jung, Chinese Tamales)

Ingredients:
- 1 package of dried leaves for sticky rice
- 2 cups of chestnuts, pealed and boiled
- 1 package of sweet rice (5 lbs)
- 1 cup of dried scallops, soaked in water for 20 minutes
- 4 tablespoons salt
- 4 tablespoons vegetable oil
- 1 tablespoon "Pung Sa" (Chinese Powder)
- 5 packs of salted duck eggs
- 2 lbs of roast pork


Utensil:
 - 2 large pots
- 2 trays
- 1 roll of string (durable kind for wrapping the jung together)


Directions:

1. Fill large pot with water and bring to boil
2. Boil sticky rice leaves for about 15 minutes
3. Meanwhile, boil pealed chestnuts for 15 minutes, drain and set aside
4. Soak dried scallops in a water for about 20 minutes
5. Fill second large pot with water and rinse the bag of rice 3 times
5. Drain out water on the last wash, then add 4 tablespoons of salt and 4 tablespoons of vegetable oil to the rice. Mix.
6. Remove duck eggs from package, rinse, remove shell and place the egg yolks in a bowl
7. Rinse leaves and lay them flat on a tray. Leaves tend to crumble so straighten them out a bit.
8. Using 2-3 leaves, first fill with 1 tablespoon of rice, then add egg yolk, 2 pieces of roast pork, dried scallops, 1 chestnut and fill remaining with rice (2-3 tablespoons) then wrap.
Wrapping is the hardest part. Takes a few tries to get the right shape.