Dragon machang (Bachang)
by Reggie Aspiras/Mary
The glutinous rice dumplings is filled with pork liempo and chicken.
1 k each pork liempo, chicken-cut into cubes
1 k malagkit rice
2 tbsp sugar
20 pcs dried mushroom, soaked in 1 cup water (Mary says keep mushroom water to use for adobo)
20 pcs whole chestnut, dried or roasted, peel 100 g hebi, soaked in 1 cup water
In a wok put ¼ c oil, add 2 tbsp sugar, once caramelized, add liempo and cook 5 minutes.
Add chicken, cook 2 minutes.
Put ¼ c coconut soy sauce, add 1 c water plus hebi and mushroom water.
Simmer 10-15 minutes.
To the sauce add mushroom, hebi and chestnut. Cook 5-10 minutes depending on mushrooms, remove.
Taste sauce and season. Divide sauce.
In a wok add ¼ c oil, sauté malagkit, slowly add half of the adobo sauce. Cook until rice is evenly coated with the oil and the sauce, until light brown, about 5 minutes.
Get bamboo leaves and start wrapping machang.
Start off with a handful of rice, making sure that each parcel has 1 piece of chicken, pork, mushroom and chestnut. To make special machang, add a thin slice of Chinese ham and 2 slices of Chinese sausage to the rice.
Bring water in a stockpot to a boil.
Add the remaining sauce.
Submerge the parcels to cook in boiling water, 1 hour.