又来到端午节啦，是不是很想念妈妈特制的粽子呢？除了传统的粽子外，这里还有更重口味的粽子呢，就是咖哩鸡粽子！到底什么味道呢？马上来学一学这完整版的裹粽子的技巧吧！ Ingredients | 材料 A:1kg glutinous rice (soak 6 hours and drain) | 糯米1公斤（浸泡6小时沥乾）, 1 1/2 tbsp chopped garlic | 蒜茸1 1/2汤匙

Filling | 馅料:300g waxed meat (cut into pieces) | 腊肉300克（切块）, 2 Chinese sausages (cut inot small pieces) | 腊肠2 1/2条（切小块）, 8 salted egg yolks (halved) | 咸旦黄8粒（切半）, 16 Chinese mushroom (soaked) | 香菇16朵（浸软）

Seasoning |调味料:
A:2 tbsp oyster sauce |蚝油2汤匙, 2 tbsp soy sauce |生抽2汤匙, 2 tsp salt |盐2茶匙, 2 tsp 5 spiced powder |五香粉2茶匙, drops of dark soy sauce |黑酱油少许

B: 1/2 bowl Hua Diao wine |绍兴酒1/2小碗

C:1 tsp oyster sauce | 蚝油1茶匙, 1 tbsp soy sauce |生抽1汤匙, 1 tsp sesame oil |麻油1茶匙, dash of sugar |糖少许

Some bamboo leaves and hemp strings (boil till soften) | 粽叶及水草适量（煮软）

Method | 做法: Heat 3 tbsp oil in wok, saute 1 tbsp chopped garlic until fragrant, stir in glutinous rice and seasoning A, set aside.
镬中下油3汤匙，爆香蒜茸，加入糯米及调味料A炒香，备用。 Blanch waxed meat and Chinese sausages in boiling water, drain and steam with seasoning B for 20 minutes.
腊肉、腊肠以沸水川烫后捞出沥乾，加入调味料B蒸20分钟，取出待用。 Heat 1 tbsp oil in wok, saute remaining chopped garlic until fragrant; and then toss in all remaining ingredients and Chinese mushroom, saute until fragrant.
烧热1汤匙油爆香剩余的蒜茸，加入香菇和腊味炒香，盛起待用。冬菇加入腌料C拌匀2-3小时后，蒸过备用。 Fold 2 pieces of bamboo leaf into cone shape, spoon in some glutinous rice, follow with filling and cover with rice again.
取2片粽叶背对背对叠，折成漏斗状，舀入适量糯米依序放入腊味、香菇和咸蛋黄，再舀入糯米覆盖馅料。 Fold back the bamboo leaf and form into 4 angles cone; tighten with hemp string.
将竹叶完全包折覆盖后，再顺着斗锥状将多余的竹叶覆盖包紧成四角粽，用水草绑紧。

Boil a pot of water with adequate salt, put in dumplings and make sure the water level are 2 inches above; bring to quick boil and then turn to low heat and boil for 3 hours, done.
锅中煮滚水加入适量的盐，放入粽子（水须淹盖粽子2寸高），以大火烚煮沸后转小火继煮3小时。

原食谱来自：美味风采 Oriental Cuisine