Nasi Tim Ayam Jamur (Indonesian Steamed Rice with Chicken and Mushrooms)
Chicken and rice are cooked separately with seasonings and then steamed together in a bowl and then inverted onto a plate for its dome-shape presentation. Rice can be steamed on the stove or Instant Pot pressure cooker.
- Prep time
- 5 min
- Cook time
- 1 hr 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups Jasmine rice (washed with cold water until the water is clear)
- 5 cloves garlic (peeled and finely chopped)
- 2 Tbsp cooking oil
- 3 cups broth saved from cooking the chicken
- 3 hard-boiled eggs
- 6 boneless skinless chicken thighs - cut into 1-inch pieces (about 800 gr to 1 kg)
- 6 large dried shiitake mushroom
- 5 shallots (peeled and finely chopped)
- 8 cloves garlic (peeled and finely chopped)
- 2 cm fresh ginger (peeled and grated/finely chopped)
- 3 Tbsp cooking oil
- 3 cups liquid from soaking mushrooms
- 3 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 4 Tbsp dark soy sauce (or use kecap manis )
- 1 Tbsp shaoxing wine
- 1 tsp ground white pepper
- 1 Tbsp sesame oil
- 2 tsp sugar
- Few sprigs of fresh cilantro leaves
- Crispy fried shallots / bawang goreng
Instructions
- 1
Wash the rice in several changes of water until water runs clear.
- 2
Cut the chicken into bite-size pieces and marinate with the marinade ingredients for at least 30 minutes or overnight if you have the time
- 3
Heat the wok or skillet until really hot. Add in 3 Tbsp of cooking oil. Add, shallots, ginger, and chopped garlic and saute until fragrant. Add the marinated chicken and shiitake mushrooms and saute until the chicken has turned to opaque in color
- 4
Add the boiled eggs and 3 cups of 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 20 minutes and turn the eggs off and on so the sauce will brown the egg evenly too. Turn off the heat and let the eggs soaked in the broth so they will be slightly brown in color. Have a taste and add more soy sauce and/or sugar if needed
- 5
Save about 3 cups (same cups you use to measure the rice) of the broth so you can use it to cook the rice
- 6
Heat up cooking oil in a cleaned wok/skillet and put in garlic and stir fry until fragrant. Add the rice and the 3 cups of broth you saved earlier. Stir to mix in and then bring to a boil and lower the heat to gently simmer until all the liquid absorbs by the rice and turn slightly sticky. The rice be will half-cooked at this point. Turn off the heat
- 7
Bring the water in the steamer to a boil
- 8
Slice the hard-boiled eggs into half and set aside. 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 3-4 Tbsp of the chicken and mushrooms mixture on top of the egg. Then top it up with the half-cooked rice about 3/4 full and spoon 2 Tbsp of broth on top. Repeat this with the rest of the bowl and ingredients
- 9
Place in the steamer and steam for 40 minutes or until the rice is cooked through. You can also pressure cook in Instant Pot on high pressure for 25-30 minutes (this depends on the size and also the bowl material you use. Use aluminum or steel for better heat transfer
- 10
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. Uncover the bowl and garnish with fried shallots (bawang goreng) and few sprigs of cilantro and served immediately