Resep lengkap buka di description box ini dan geser sampai ke bawah.
*English description is at the bottom section.*

00:00 : intro
01:18 : persiapan bahan (prepping the ingredients)
03:07 : membuat nasi ketan (making sticky rice)
04:31 : marinasi ayam (marinating the chicken)
05:51 : tumis ayam dan jamur (sautéing chicken and mushroom)
06:33 : bumbui nasi ketan (seasoning the sticky rice)
07:09 : susun lo mai gai (assembling the Lo Mai Gai)
08:07 : membungkus lo mai gai (wrapping the Lo Mai Gai)
09:51 : mengukus lo mai gai (steaming the Lo Mai Gai)
10:23 : hidangan siap dan serving (the dish is ready to serve)

#ResepLoMaiGai #ResepDimsum #ResepDevinaHermawan

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[INDONESIAN]
Resep Lo Mai Gai (untuk 10 porsi)

Bahan nasi:
500 gr beras ketan putih, cuci bersih
600 ml air
½ sdm ebi kering
4 buah jamur shitake kering
2 lembar daun pandan
1 sdt kaldu jamur
1 sdt gula pasir
3 sdm kecap asin

Bahan marinasi ayam:
300 gr paha ayam filet
½ sdt jahe parut
½ sdm kecap asin
1 sdm saus tiram
2 sdm tapioka
1 sdt minyak wijen
1 sdt gula pasir
½ sdt bubuk ngohiong
1/8 sdt merica
½ sdt kaldu jamur
1 sdt kecap asin hitam
40 ml minyak
3 siung bawang putih
5 siung bawang merah

Bahan lainnya:
lapchiong ayam
chili oil (opsional)
cabai rawit hijau (opsional)

Cara membuat:
1. Di dalam rice cooker, masukkan beras ketan, air, ebi kering, jamur shitake kering dan daun pandan, masak hingga matang
2. Potong-potong ayam kemudian marinasi dengan jahe parut, kecap asin, saus tiram, tapioka, minyak wijen, gula pasir, bubuk ngohiong, merica dan kaldu jamur, aduk rata
3. Tambahkan kecap asin hitam, aduk rata. Sisihkan jamur dan daun pandan pada nasi lalu potong-potong jamur
4. Cincang halus bawang putih dan bawang merah kemudian tumis hingga wangi
5. Masukkan ayam, tumis sesaat kemudian masukkan jamur, masak beberapa saat
6. Masukkan kecap asin, kaldu jamur dan gula pasir ke dalam nasi, aduk rata kemudian iris miring lapchiong ayam
7. Di dalam aluminium cup, susun lapchiong, tumisan ayam, dan nasi ketan. Tutup dengan aluminium foil dan kukus selama 15-20 menit
8. Siapkan daun teratai kering yang sudah direndam air kemudian gunting menjadi beberapa bagian
9. Susun nasi ketan, topping ayam, lapchiong ayam, cabai rawit hijau dan nasi ketan, bungkus dan ikat. Kukus selama 15-20 menit
10. Lo mai gai siap disajikan

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[ENGLISH]
Lo Mai Gai Recipe (yield 10 servings)

Rice ingredients:
500 g white sticky rice, wash thoroughly
600 ml water
½ tbsp dried shrimp
4 pc dried shiitake mushroom
2 pc pandan leaf
1 tsp mushroom bouillon
1 tsp sugar
3 tbsp soy sauce

Chicken Marinade ingredients:
300 g chicken thigh fillet
½ tsp grated ginger
½ tbsp soy sauce
1 tbsp oyster sauce
2 tbsp tapioca flour
1 tsp sesame oil
1 tsp sugar
½ tsp five-spice powder
1/8 tsp pepper
½ tsp mushroom bouillon
1 tsp dark soy sauce
40 ml oil
3 clove garlic
5 pc shallot

Others:
Chinese sausage (lap cheong)
Chili oil (optional)
Green Thai chili (optional)

Steps:
1. In a rice cooker, add sticky rice, water, dried shrimp, dried shiitake mushrooms, and pandan leaves. Cook until done.
2. Cut chicken into pieces and marinate with grated ginger, soy sauce, oyster sauce, tapioca flour, sesame oil, sugar, five-spice powder, pepper, and mushroom bouillon. Mix well.
3. Add dark soy sauce and mix well. Set aside mushrooms and pandan leaves from the rice, then chop the mushrooms.
4. Finely chop garlic and shallots, then sauté until fragrant.
5. Add chicken. Sauté briefly, then add mushrooms and cook for a few more minutes.
6. Add soy sauce, mushroom bouillon, and sugar to the rice. Mix well, then slice the Chinese sausage.
7. In aluminum cups, layer Chinese sausage, chicken stir-fry, and sticky rice. Cover with aluminum foil and steam for 15-20 minutes.
8. Prepare dried lotus leaves soaked in water, then cut into pieces.
9. Layer sticky rice, chicken topping, Chinese sausage, green Thai chili, and sticky rice. Wrap and tie with a string. Steam for 15-20 minutes.
10. Lo Mai Gai is ready to serve.

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