Put all the jung in a huge pot of water so that even the ones on top are covered with water. Bring to a boil. Turn to medium-low heat to keep a slow boil. Cover the pot and cook for 2 ½ hours, checking occasionally to make sure the jung are still submerged in water. Halfway through, carefully stir up the jung so that the ones on top swap places with the ones on the bottom. When done, you can eat immediately—for breakfast or lunch! They’re microwave reheatable.
Vegetarian: Replace the meat with black-eye peas and dried black Chinese mushrooms. Soak the mushrooms for an hour, squeeze the water out by hand, and chop really finely. Mix with the black-eye peas, soy sauce and oil.
Eggs: Many people, my great-aunt included, add a cooked salted duck egg yolk, but a plain chicken egg yolk could work too. Chop in quarters, use two quarters for each jung.
Martin Yan’s Special: Add dehydrated minced meat, or chopped jerky, in lieu of sausage. Many people use boiled peanuts, but Yan prefers Macadamia or pecans. If you can find lotus leaves, Yan prefers these to bamboo because they’re larger.
Jacqueline M. Newman’s sweet style: Just glutinous rice, red bean paste and pre-boiled or dried chestnuts.