Resep BAKCANG AYAM & CARA MEMBUNGKUS Bentuk Piramid Sempurna.

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00:00 : intro
03:02 : persiapan bahan (prepping the ingredients)
05:57 : mulai membuat isian bakcang (making Bakcang filling)
09:26 : mulai membungkus (wrapping Bakcang)
13:56 : mulai merebus (boiling Bakcang)
14:48 : hidangan siap dan tahap plating (the dish is ready to plate and serve)

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[INDONESIAN]
Resep Bakcang Ayam. Bacang, disebut juga bakcang atau zongzi adalah makanan tradisional Tiongkok yang terbuat dari beras dengan isian beragam. Setiap tanggal 6 bulan 5 penanggalan China diperingati festival Pechun, di mana setiap keluarga membuat dan makan bakcang bersama. Makanan ini tergolong unik karena berbentuk limas segitiga yang dibungkus dengan daun bambu dan diikat tali.

Resep Bakcang (10 pcs)

Bahan:
2 gelas beras
3 gelas air
1 sdt garam
5 siung bawang merah halus
5 siung bawang putih halus
250 gr paha ayam fillet, cincang
100 gr jamur shitake
3 batang daun bawang
3 sdm saus tiram
3 sdm kecap asin
12 sdm kecap manis
1 sdm kaldu jamur
3 sdm bawang goreng
400 ml air
10 cabai rawit
50 ml minyak goreng

Lainnya:
20 lembar daun bakcang
Tali rafia atau tali bambu

Langkah:
1. Cuci bersih beras, tambahkan air dan garam lalu masak setengah matang
2. Panaskan minyak, tumis jamur hingga kering dan berubah warna
3. Tambahkan bawang merah dan bawang putih halus, tumis hingga wangi
4. Tambahkan irisan daun bawang, tumis sebentar
5. Masukkan daging ayam, aduk
6. Masukkan air, bumbui dengan kecap manis, kecap asin, saus tiram, dan kaldu jamur. Masak hingga air berkurang dan bumbu meresap
7. Tambahkan bawang goreng, aduk rata
8. Rebus daun bakcang sebentar agar mudah dibentuk
9. Siapkan dua lembar daun bakcang. Hadapkan berlawanan lalu lipat berbentuk kerucut, isi dengan 2-3 sdm nasi lalu bentuk cekungan dan tambahkan isian ayam, beri 1 cabai rawit. Tutup dengan 2 sdm nasi lalu padatkan
10. Lipat daun bakcang kerucut sama sisi, pastikan tidak bocor lalu ikat dengan tali rafia
11. Siapkan air untuk merebus, masukkan bakcang. Pastikan permukaan bakcang terendam semua, lalu tutup. Rebus selama 1-2 jam lalu dinginkan
12. Bakcang siap disajikan

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[ENGLISH]
Chicken Bakcang Recipe & How to Make The Perfect Pyramid Shape.

Bakcang, also known as Zongzi, is a Chinese traditional dish made of rice with various fillings. We celebrate the Peh Cun festival on every sixth day of the fifth month in the Chinese calendar, where every family makes and eats Bakcang together. This dish is quite unique due to its triangular pyramid shape, wrapped with bamboo leaves and tied with a string.

Bakcang Recipe (10 pcs)

Ingredients:
2 cups rice
3 cups water
1 tsp salt
5 pc shallots, mashed
5 clove garlic, mashed
250 g chicken thigh fillet, chopped
100 g Shiitake mushroom
3 pc scallions
3 tbsp oyster sauce
3 tbsp soy sauce
12 tbsp sweet soy sauce
1 tbsp mushroom stock powder
3 tbsp fried shallots
400 ml water
10 pc bird's eye chili
50 ml oil

Others:
20 pc Bakcang leaves
Raffia strings or bamboo ropes

Steps:
1. Rinse the rice. Add some water and salt. Cook until half-cooked.
2. Heat some oil. Sauté the mushroom until it dries and changes color.
3. Add the mashed shallots and garlic in. Sauté until fragrant.
4. Add the chopped scallions. Cook for a bit.
5. Add the chicken in. Stir.
6. Add some water. Season with sweet soy sauce, soy sauce, oyster sauce, and mushroom stock powder. Cook until the water is reduced and the sauces are absorbed well.
7. Add fried shallots. Mix well.
8. Boil the Bakcang leaves for a bit so they're easy to shape.
9. Prepare two pieces of Bakcang leaves. Arrange in a different direction, then make a conical shape. Fill with 2-3 tbsp of rice. Create a basin and add the chicken filling. Add 1 bird's eye chili and cover with 2 tbsp of rice. Pack the rice in.
10. Fold the Bakcang leaves. Make sure it won't leak and tie it with the Raffia string.
11. Prepare some water for boiling and add the Bakcang in. Make sure they're completely submerged and cover the pan. Boil for 1-2 hours. Let cool.
12. Bakcang is ready to serve.

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