Hainanese Changs / Dumplings

Recipe sourced: YumYum Magazine 2015/5/6 ~ slight changes
Ingredients for fillings:
5 tbsp oil
3 tbsp chopped garlic
1 kg glutinous rice, soaked for 2 hours
500g chicken fillet, cut into small pieces
12 small black mushrooms, soaked
80g dried shrimps, soaked
6 salted egg yolks, halved
12 chestnuts, soaked overnight

Seasoning:
2 tbsp light soya sauce
1/2 tbsp salt
1 tsp sugar
1 tbsp dark soya sauce
1 tsp five spice powder

Chicken Fillet marinade:
2 tbsp dark soya sauce
2 tbsp light soya sauce
1 tsp salt
2 tsp pepper
2 tsp sugar
1 tsp five spice powder
1 tbsp chopped garlic

Mushroom marinade:
2 tbsp ligh soya sauce
2 tbsp oil
2 tsp sugar

Wrapping materials:
50 pieces dried bamboo leaves ~ soaked overnight, washed and boiled for 15-20 minutes 
1 roll raffia string, cut into strips about 40cm or 16" long

Method:

Mix chicken fillet with marinade and marinate for 1 hour.  Mix mushrooms with marinade and season for 1 hour.

Heat 5 tbsp oil and saute chopped garlic until aromatic.

Add in glutinous rice, seasoning and stir-fry until fragrant.

Remove from heat and set aside.

Heat some oil, stir-fry dried shrimps until aromatic.  Dish up and set aside.

Bring chestnuts to boil till soft.  Heat oil and saute chestnuts until fragrant.  Season with a little five spice powder and salt.

Using 2 pieces bamboo leaves to fold into a triangle.  Fill 2 tbsp glutinous rice, place some chicken fillet, mushrooms, salted egg yolk, dried shrimps and chestnuts onto the rice.

Cover with glutinous rice and wrap into triangle chang.  Tie and secure with raffia string.

Bring 1/2 pot water to boil.

Put the changs into the pot and pour in more boiling water to cover all the chang.

Cook with medium low heat for about 4 hours until done.

Remove and serve.