Ingredients

  • 2 teaspoons Five-spice powder
  • 30 Bamboo leaves
  • 10 roasted chestnuts
  • 1 Chicken cube
  • 10 Preserved egg yolks
  • 3 tablespoons garlic
  • 600 grams Glutinous rice
  • black sauce, according to taste
  • 10 Dried lotus leaves
  • 10 pieces dried shitake mushrooms
  • 1 tablespoon Oil
  • 2 tablespoons Oil
  • 1/4 ts Pepper
  • 300 grams Belly Pork
  • rice wine according taste
  • 1/4 ts Salt
  • 2 tablespoons Spicy salt
  • 3 tablespoons shallots
  • 100 grams dried shrimps
  • 1 tablespoon Sugar
  • 1 teaspoon Sugar
  • 200 grams mei dou, (black eye pea)
  • 20 Straws

Ready In 45 Minutes

Servings: 10


Cooking Instructions


Step 1

  • In a wok, heat oil and stir fry garlic and shallots until fragrant.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add rice and continue to fry for 5 to 7 minutes.
  • INGREDIENTS:
  • Length: 5 minutes

Step 3

  • Add black sauce and five spice powder and continue to fry for 5 to 7 minutes and set aside.
  • INGREDIENTS:
  • Length: 5 minutes

Step 4

  • 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.
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Step 5

  • Mix well with tbsp sugar, chicken cube, oil and pepper. Soak the mei dou (black eye pea) in water to for 3 hours.
  • INGREDIENTS:
  • Length: 180 minutes

Step 6

  • Drain and set aside. Soak the dried shitake mushrooms in warm water for 1 hours. Squeeze dry and cut slic
  • INGREDIENTS:
  • Length: 60 minutes

Step 7

  • Here is the link to a video to show you the ba chang chronicles.Http://www.youtube.com/watch?v=SNtzi3jC9fU