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MA CHANG

Ingredients:

2 cups dinorado rice, washed once
2 cups glutinous rice, washed once
1/2 kg MAGNOLIA CHICKEN STATION BREAST FILLETS, cubed
1/2 kg MONTEREY PORK KASIM, cubed
1 cup chopped onions
10 pc dried shiitake mushrooms, soaked and cut into strips
1/4 cup DARI CREME CLASSIC , melted
3 tbsp rice wine
1 cup peanuts, toasted
10 pc chestnuts
tsang yo leaves

Seasoning Sauce

1-1/2 cups oyster sauce
1-1/2 tbsp sesame oil
2 tbsp rice cordial

Procedure:

  1. Soak dinorado and glutinous rice in 8 cups water or stock.
  2. Marinate chicken and pork in seasoning sauce for 30 minutes. Set aside.
  3. Stir-fry onions and mushrooms in margarine. Add chicken and pork. Mix thoroughly then add rice mixture and rice wine, stirring until well-blended. Bring to a rapid boil. Reduce to moderate heat and cook for another 15 minutes. Reduce heat to low and cook for another 10 minutes.
  4. Add peanuts and chestnuts. Mix well and continue to cook over low heat until rice is tender. Turn off heat and remove cover.
  5. Wrap in tsang yo leaves to form a cone shape. Secure with string. Steam for about 5 minutes.
Makes 8-10 servings. 
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