Pak Chang
Pak Chang Cont'...
Tied up Pak Chang should look something like the above. Use a large pot and put all the wrapped chang into the pot and fill water till slightly submerge the chang. Add some salt into the water. Boil with high heat for an hour. Keep adding boiling water if water in the pot run low. Remove chang from liquids when cooked and serve
I use pressure cooker to boil the chang which will only need 30 minutes.
I use pressure cooker to boil the chang which will only need 30 minutes.
Ingredients prepared for the wrapping of Pak Chang.
Take two piece of bamboo leave with the leave end(not the stock end) facing you. Overlap the leave half way.
Make a cone shape as in the photo.
After placing all the stuff into the cone, (i.e. One spoonful of rice; 11/2 spoonful of chicken; one lapcheong and one quarter egg; lastly 2 spoonfuls of rice on top) Use right hand to press down the leaves towards you and hold in place by the left hand. Use right hand pinch the leave pointing towards you and bend it towards your left thumb according to the shape of the underlying cone. Hold it in with the left thumb. When in place, use a nylon rope to tie around the portion that is facing you.
After placing all the stuff into the cone, (i.e. One spoonful of rice; 11/2 spoonful of chicken; one lapcheong and one quarter egg; lastly 2 spoonfuls of rice on top) Use right hand to press down the leaves towards you and hold in place by the left hand. Use right hand pinch the leave pointing towards you and bend it towards your left thumb according to the shape of the underlying cone. Hold it in with the left thumb. When in place, use a nylon rope to tie around the portion that is facing you.
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