Nasi Tim Ayam (chicken steam rice)

Indonesian popular dish. Suitable for young and old. Comforting food 🙂

Ingredients

1. For chicken stock
2. 1 pc kampong chicken bones (separate the bones and meat)
3. 10 pcs chicken feet
4. Pinch salt
5. For chicken
6. 1 kampong chicken (meat, cut into bite size)
7. Straw mushroom
8. 1/4 yellow onion, diced
9. 3 garlics, minced
10. 3 tbs sweet soya sauce
11. 1.5 tbs light soya sauce
12. 2 tbs oyster sauce
13. 1 tbs sesame oil
14. to taste Salt, pepper, sugar
15. 100 ml water
16. For the rice
17. 3 cups short grain rice
18. 3.5 cups chicken stock
19. 3/4 tbsp oyster sauce
20. 3/4 tbsp sesame oil
21. 1.5 tbsp sweet soya sauce
22. 1.5 tbsp light soya sauce
23. Salt, pepper, chicken stock powder
24. For garnish
25. Boil green vegetables
26. Spring onion

Steps

1. Boil the chicken bones and chicken feet until tender. I used pressure cooker so took me 15 mins only. Add pinch of salt. Set aside. You can prepare the stock before and freeze it for future use.

   

2. For the chicken: heat some oil in the pan, add the chicken meat. Cook until no longer pink. Add in mushroom, add all seasoning. Cook until most of the water is reduced. Taste and adjust the seasoning accordingly.

   

3. For the rice: wash the rice, dry. In a pan, cook the rice with all seasoning until the rice absorb all the stock. The rice is still hard at this stage. We will need to steam the rice again.

   

4. Assemble: in a bowl, put some chicken, and covered it with rice

   

5. Steam for 30-40 minutes until the rice is cooked perfectly.

6. Ready to serve with some veggies. Season the remaining chicken stock with salt/pepper/chicken stock powder and serve as a side dish.

   

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