6 large and 6 small bamboo leaves (if using dried leaves, soak in cold water then blanch in boiling water)
2 tbsp aged chilli bean paste
1 red chilli, thinly sliced
5 dried Chinese mushrooms
micro garlic chives
micro coriander
4 garlic cloves, finely chopped
1 tbsp fresh root ginger, grated
1 red radish, finely chopped
4 shallots, finely chopped
2 shallots, finely chopped
1 spring onion, thinly sliced
300ml/10fl oz chicken stock
1 tbsp oyster sauce
300g/10陆oz sticky rice
2 tbsp soft brown sugar
1 tsp Chinese five-spice powder
2 pinches Chinese five-spice powder
peanut oil, for brushing
50g/1戮oz red-skin peanuts
2 tbsp clear rice vinegar
1 pinch salt
1 tbsp sesame oil
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp low-sodium soy sauce
1 star anise
pinch ground white pepper
6 salted duck egg yolks (available from Asian supermarkets)
40g/1陆oz dried baby shrimps, soaked in boiling water for 20 minutes
2 tbsp mirin
350g/12oz pork belly, cut into 1.5cm/鈪漣n chunks