Chinese

Name: Lucy Wang’s Zongzi
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 8 servings
Cuisine: Asia, Chinese, Authentic
Ingredients: 24 bamboo leaves; 2 cups glutinous rice; 1/4 cup Lee Kum Kee dark soy sauce; 1/4 cup Lee Kum Kee light soy sauce; 2 pounds pork belly, thick sliced; 1/4 cup Shao Xing cooking wine; 1 tablespoon sugar; 1 bunch green onions, chopped to about 2 inches long

This collection includes both traditional Chinese recipes and recipes popularized by takeout restaurants in the United States.

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Lucy Wang’s Zongzi

This traditional Chinese dish ties back to a true story of a beloved poet named Qu Yuan who was wrongfully accused of treason. People commemorate him each year on the fifth day of the fifth month on the Lunar calendar (usually toward the end of May or June), with dragon boat festivities and these bamboo leaves stuffed with sticky rice and pork belly. Cook a ton of these in advance and keep them in a zip-top bag in the freezer. Thaw them in the fridge overnight and microwave for two minutes in the leaves, or boil them for 10 to...