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Chinese chorizo wrapped in bamboo

Ching He-Huang from Great Food Live
For a delicious Chinese starter, try Ching He Huang's mouth watering parcels of spiced sausage meat with glutinous rice, dried mushrooms and dried shrimp

Chinese chorizo wrapped in bamboo

Method

1. For the chorizo, heat a wok over a high heat, add the chorizo and fry for about 1 minute.

2. In another wok heat the oil and throw in the ginger, garlic, shallots and soaked mushrooms and stir-fry for less than 1 minute. Add the dried shrimp and cashew nuts and stir fry for less than 1 minute. Add the cooked rice and chorizo and mix all the ingredients well. Season with light soy sauce, sesame oil and five spice powder and give a final stir. Remove form the heat and set aside.

3. Select two bamboo leaves, one small and one large. Place the smaller leaf on the larger one with the pointed end of the leaves at opposite ends. Fold the leaves in half, cup them in your hand and fold one edge of the leaves down so that they form a conical shape in your palm. With the leaves pointing towards you, wet your hands and scoop some of the mixture into the cup. Wrap the other end of the leaves around the opening to form a closed pyramid. Take a piece of string, loop it around the triangular corner of the wrapped rice and wrap around the bamboo parcel twice, tying it to secure. Repeat this to make 6 parcels.

4. To reheat and ensure real flavour, place the parcels in a bamboo steamer: fill a wok or pan with boiling water to a depth that will not immerse the base of the steamer and steam for 2-3 minutes. Alternatively, place in a pan of boiling water for 4 minutes.

5. Serve with soy sauce or sweet chilli jam.

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Serves: 6

Prep: 30 min
Cook: 5 min

Ingredients
250g Chinese Chorizo, cut into 1cm cubes
3 tbsp groundnut oil
1 tbsp freshly grated Ginger
4 garlic cloves, crushed and finely chopped
4 Shallots, finely chopped
5 dried Chinese mushrooms, soaked in hot water for 20 minutes, stalks discarded and finely chopped
40g dried baby shrimps, soaked in hot water for 20 minutes
50g cashew nuts, toasted
600g cooked glutinous rice, (300g washed glutinous rice cooked in 500ml water)
4 tbsp light Soy sauce
1 tbsp Sesame oil
2 pinches Chinese five spice
12 bamboo leaves, (or lotus leaves), soaked in cold water then blanched in boiling water
6 x 30 cm lengths string, to wrap around the bamboo parcels