Chicken Sticky Rice Dumplings Recipe (Chicken Zongzi) Mushroom Chicken Zongzi | Huang Kitchen

Ingredients list, step-by-step instructions & recipe notes, view full recipe here โ–ผ

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This Chicken Sticky Rice Dumplings (้ฆ™่‡้ธก่‚‰็ฒฝๅญ) recipe features a healthier version of sticky rice dumplings as chicken is used instead of pork. However, the taste is not at all compromised as the chicken meat is sealed with the marinate and seared to perfection before wrapping. These rice dumplings are just how I like them – soft, moist and flavourful sticky glutinous rice encasing a delicious mix of tender chicken and other ingredients which are infused with the aroma of the bamboo leaves.

Although the process of making these Chicken Sticky Rice Dumplings can be laborious, it will all be worth it in the end as these Chicken Zongzi are SO yummy delicious when homemade. Yes, they are way better than any store-bought or those available in the restaurants.

They really are a labor of love, so be sure to ENJOY!


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What do you think?


  1. The dumpling u show after cooked is not the ones u made in this video.. that one is pork dumpling where else u put chicken meat in the video.

  2. I like yours cooking excellent ingredients delicious and your demonstration cooking clear to understand your delicious ingredients excellent chefs

  3. Thank you. Good demonstration. I have repeatedly bungled my effort. The very last time I made ten and only five were OK. The rest spilled, n I will go on practising till I get the hang of it.

  4. Holy Cow!! The amount of work and knowledge that went into this dish was amazing. The end result looked more than DELICIOUS!

  5. Love this beautiful dumplings dry good my mom make them for us mom is very good cook spicy and not spicy foods very good healthy foods thank to my mom good cooking foods

  6. Hi, I have a question …if a person can't eat sticky rice ,any other alternative to wrap bak Chang??
    Thanks ๐Ÿ˜Š

  7. ้€™็จฎๅšๆณ•ๆœ‰ๅฏ่ƒฝๆ˜ฏๅปฃๆฑ็ธฑ็ต•ๅฐไธๆ˜ฏๅฐ็ฃ็ฒฝ

  8. Too many steps,, but i like it.. i wanna try soon.. this is so authentic recipe.. in my country this is so many modificate.

  9. Wow… looks yummy !, thanks for sharing yr video n recipe, I'll try to cook it next time whenever I have much time.

  10. i can tell by the hands of the cook that he/she is really seasoned and quite good on what she's doing. i imagine it belongs to a cute asian grandma who smothers and feed you with all the good stuffs that she cooks. i like you machang recipe btw.

  11. the first time I learn making bak chang..was to soaked the rice overnight ..and it is very time consuming.for me.seeing this video…it was so easy and the longest condiments was the Mung Bean…which take 3 hours..tq for sharing..

  12. Thanks for sharing, I always fry the dried prawns and then add in the glutenous rice in and fry well. So when we eat the Zongzi / bak chang , the rice has sweet and aroma of the dried prawns too ! I only add in one type of beans, will add in black eye beans too next time , Thanks