ちまき（中華ちまき）｜coris cookingさんのレシピ書き起こし

もち米を研ぎ、水に2時間以上つけておく。
ボウルに(A)を入れて1晩おき、戻しておく。
ボウルに(B)を入れ30分浸けておく。

Cut the pork belly into 1cm cubes.
Cut the boiled bamboo shoots into 1cm cubes.
Cut the carrot into 7mm cubes.
Squeeze out the water from the dried shiitake mushrooms, cut off the stones, and cut them into 7mm cubes.
Remove the dried shrimp from the water as well.
Reserve the liquid from the dried shiitake mushrooms and dried shrimp.
Drain the soaked sticky rice in a colander and let it drain for 30 minutes.

Heat sesame oil (for fillings) in a pot, and stir-fry the pork.
Stir-fry the pork until it changes color, then add the bamboo shoots, carrots, and dried shiitake mushrooms.
Stir and fry for 2 minutes so that the oil is evenly distributed.
Add the rehydrated dried shiitake mushrooms, the rehydrated dried shrimp, and (C), and bring to a simmer.
Once it boils, reduce the heat to low to remove the scum, cover and simmer for 15 minutes, then turn off the heat.
Pour 3 into a colander set with a bowl, and reduce the amount of broth to 180g.
If the broth is less than 180g, add water to make it 180g.

フライパンにごま油(もち米用)を引いて中火にかけ、もち米と干しエビを入れて混ぜながら炒める。
2～3分ほど炒め、もち米が透き通ってきたら煮汁を加えて、煮汁がなくなるまで煮る。
3の具材をすべて加えて全体を馴染ませるように混ぜる。

たけのこの皮の水気を切って広げ、手前から巻いて円錐形の筒を作る。
筒の7分目くらいまで4を詰める。
筒の口を閉じて三角に包んでいく。
包み終わりは、ほどけないようにタコ糸で縛る。
残りの4も同様に包む。

Put Step 5 into a steamer and turn on the heat.
Once the water in the steamer boils, lower the heat to low, cover, and steam for 20 minutes.