Indonesian steamed rice with chicken (nasi tim ayam)

STEAMED RICE WITH CHICKEN / NASI TIM AYAM (6 servings)

Author: Marvellina
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Ingredients

Rice:

  • 3 cups of uncooked jasmine rice washed with cold water until the water is clear
  • 5 cloves garlic peeled and finely chopped
  • 4 Tbsp dark soy sauce Indonesian kecap manis
  • 1 Tbsp soy sauce
  • 3 Tbsp of cooking oil
  • 2 cups of chicken stock

Chicken:

  • 3 boneless skinless chicken thighs - cut into 1-inch pieces about 400-500 grams
  • 4 dried shiitake mushroom rinse with water and then soak in 2 cups of warm water until soft, discard the stems and sliced thinly
  • 1 bulb garlic peeled and finely chopped
  • 3 Tbsp canola oil

Marinade for chicken (marinate for at least 30 minutes):

Chili (optional):

  • 2 jalapeno or 3-4 serrano peppers
  • 1 clove garlic finely chopped

Garnish:

  • 3 hard-boiled eggs
  • Few sprigs of fresh cilantro leaves

Instructions

Preparing the chili:

  • If you don't have mortar and pestle, place the chili and garlic inside the food processor and process into a paste. Season with pinch of salt and sugar. Set aside

Cooking the chicken:

  • Heat the wok or skillet until really hot. Add in 3 Tbsp of cooking oil. Add in the chopped garlic and saute until fragrant. Add in the marinated chicken and shiitake mushrooms and saute until the chicken has turned to opaque in color. Add in the boiled eggs and 2 cups of the water from soaking the mushrooms. Bring to a boil and lower the heat to simmer, cover the wok/skillet and let it cook for about 30 minutes and turn the eggs off and on so the sauce will brown the egg evenly too. Strain the sauce into another bowl so you can use it to cook the rice, you will get probably about 1 cup. Slice the hard-boiled eggs into half and set aside

Cooking the rice in rice cooker:

  • Heat up 3 Tbsp of oil in a cleaned wok/skillet and put in garlic and stir fry until fragrant. Add in the rice, soy sauce and dark soy sauce and saute for about 2 minutes. Add in the sauce from cooking the chicken, about 1 cup then add in another 2 cups of chicken stock to make up to the total of 3 cups. Transfer to the rice cooker and finish cooking the rice there and proceed to serving by placing 1/2 hard-boiled egg, with the yolk facing down on the bowl. Spoon about 2-3 Tbsp of the chicken and mushrooms mixture on top of the egg. Then top it up with the cooked rice. Get a plate and carefully place the plate on top of the bowl and quickly invert it over so the bowl is now sitting on top of the plate. When ready to be served, you may have the guests remove the bowl to uncover the beautiful nasi tim ayam presented in front of them. Garnish with few sprigs of cilantro and served with chili on the side if you make some

Cooking the rice with steamer:

  • Heat up 3 Tbsp of oil in a cleaned wok/skillet and put in garlic and stir fry until fragrant. Add in the rice, soy sauce and dark soy sauce and saute for about 2 minutes. Add in the sauce from cooking the chicken, about 1 cup then add in another 2 cups of chicken stock to make up to the total of 3 cups. Stir to mix in and then bring to a boil and lower the heat to gently simmer until all the liquid is gone. The rice will half-cooked at this point. Turn off the heat.
  • Bring the water in the steamer to a boil
  • Prepare about 6 Chinese heat-proof rice bowls. You may need to steam in batches. Place 1/2 hard-boiled egg, with the yolk facing down on the bowl. Spoon about 2-3 Tbsp of the chicken and mushrooms mixture on top of the egg. Then top it up with the half-cooked rice. Leave about 1/2-inch from the top of the bowl. Repeat this with the rest of the bowl and ingredients
  • Place in the steamer and steam for 45 minutes to 1 hour or until the rice is cooked through. You can check by scooping into the middle of the bowl to see if the rice is soft. If they are, turn off the heat and remove from the heat and let them cool down a little bit
  • Get a plate and carefully place the plate on top of the bowl and quickly invert it over so the bowl is now sitting on top of the plate. When ready to be served, you may have the guests remove the bowl to uncover the beautiful nasi tim ayam presented in front of them. Garnish with few sprigs of cilantro and served with chili on the side if you make some and be ready to eat the second bowl ;)