Making Flavorful Ma Chang (Bak Chang)

Ingredients (makes 40 services)
dried shrimp (soaked 5 minutes)
20 Chinese sausages (soaked 10 minutes, skin removed)
6 shallots (sliced thinly)
80+ bamboo leaves (soaked overnight)
1 garlic (minced)
Mushroom & Seasoning
20 shitake mushrooms (soaked overnight)
1 tbsp sesame oil
1 tbsp sugar
Pork Marinade
1 kg pork belly (cut into 40 pieces)
3 tbsp oyster sauce
3 tbsp dark soy sauce
8 tbsp soy sauce
1 tbsp sesame sauce
2 cinnamon sticks
2 tbsp 5-spice powder
3 tbsp sugar
3 tbsp xiao xing cooking wine
Chicken Marinade
1 kg chicken breast (cut into 40 pieces; optional)
3 tbsp oyster sauce
2 tbsp dark soy sauce
6 tbsp soy sauce
1 tbsp sesame sauce
2 tbsp xiao xing cooking wine
Rice & Seasoning
2 kg glutinous rice (soaked overnight)
2 tbsp salt
2 tbsp 5-spice powder2 tbsp dark soy sauce
1 tbsp ground white pepper
Preparations
1. Soak the glutinous rice in water overnight. Add more water as needed as the rice absorbs the water.
2. Soak the shitake mushrooms in water overnight. Place a paper towel on top to ensure the mushrooms are wet as it floats.
3. Mix all the pork marinade ingredients and place in refrigerator overnight.
4. Soak the Chinese sausages in water for about ten minutes to loosen then skin, then remove. Cut into 4 diagonal pieces. Set aside in the refrigerator.
5. Slice the shallots thinly, then set aside in the refrigerator.
6. Dry the mushrooms, then slice into 4 equal pieces each.
7. Use a colander to drain the water from the rice. Set aside.
Cooking the Ingredients
1. Sauté the garlic with about 3 tbsp of oil, then stir-fry all the pork for about 10 to 15 minutes, tossing and mixing regularly. Transfer the pork to a clean container, and save the marinade for later (remove the cinnamon sticks). Cook the chicken next and set aside in a separate container.
2. In a large pan or wok, sauté the shallots on 8 (or more) tbsp oil over medium heat. Regularly stir to avoid burning. Fry until browned evenly, about 10 to 15 minutes. Set the shallots aside but keep the oil in the pan.
3. Turn the heat to high then pour the drained rice into the pan. Add all the rice seasoning ingredients, and any leftover marinade from the pork. Stir well for about 10 minutes until the rice is fully mixed with all the seasonings, then add back the shallots. Mix very well then set aside.
4. In a separate pan, sauté the dried shrimps lightly with a little oil. Set aside.
5. Fry the Chinese sausage with a little oil until surface starts to toast and fats start to render.
6. Sauté the mushrooms, then add the sesame oil and sugar. Cook for about 10 minutes. Set aside.
Wrapping & Cooking
1. Prepare the bamboo leaves (two leaves per dumpling), making sure to wipe off excess water.
2. Take approximately 80g of rice (or 1/4 cup), then place about half into the bamboo leaves, then take 2 pieces of Chinese sausage, 1 piece of pork, 1 piece of chicken, 2 pieces of shitake mushrooms, and a few pieces of the dried shrimps. Finish off with the rest of the portioned rice.
3. Close off the bamboo leaves with the string, ensuring enough thread is left.
4. Wrap all the remaining ingredients, which should have approximately 40 servings. Take about 5 dumplings and tie them together now, or later after cooking.
5. In a very large pot, bring water to a boil, then place all the dumplings that can fit, then add more water to completely cover.
6. Bring to a simmer and cook for 2.5 hours. After 2.5 hours, open 1 dumpling to check if fully cooked. If using a pressure cooker, cooking time can be reduced to about 1 hour and 15 minutes.
7. Remove from the pot, then hang them for a few hours to drain the excess liquid.
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