Pak Chang

Making Pak Chang is a pass down traditional home recipe my super cook mum taught us when we were still young. She didn’t allow me to use her precious rice and meat so she gave me few pieces of bamboo leaves which she boiled and asked me to wrap up some wet sand. I did just that and eventually sort of cracked the technique. I have never forgotten what she has taught me. This is one of many things my mum teach me in life. She is also the one that teach me how to sew initially. Love her to bits…


Home made Pak Chang


Ingredients
1 kilo chicken tight meat de-boned and cut into cubes
8 medium size mushrooms soaked overnight and boiled to tenderized before hand
3 cups sticky rice soaked over night with water
1 Chinese Lap Cheong (sausage) slice thinly
3 Salted eggs boiled and quartered before hand
4 clove garlic roughly chopped
1 large red onion chopped
25 pieces of dried bamboo leave soaked overnight with hot water
Nylon strings
Note: I replaced chestnuts with egg as my family is not keen in the nuts. If use chestnuts, it has to be pre-boiled and set aside.

Seasonings
2 tbsp Oyster Sauce
2 tbsp Dark Soya sauce
2 tsp Chicken Essence
2 tsp Sesame Seed oil
2 tbsp Chinese rice wine
2 cups water
Olive oil for frying

In a wok, heat olive oil to fry onions and garlic. When fragrant, put in chicken meat and fry till semi cooked. Add Chinese rice wine and let to reduce a little. Add Sesame oil follow by chicken essence, oyster sauce and dark Soya sauce and water. Let it simmer until liquid is very minimal and thick. Remove from wok and let to cool. Assemble all other stuff for wrapping Chang. Wrapping as follows:-