Nasi Tim Ayam (chicken steam rice)
Indonesian popular dish. Suitable for young and old. Comforting food 🙂
Ingredients
- For chicken stock
- 1 pc kampong chicken bones (separate the bones and meat)
- 10 pcs chicken feet
- Pinch salt
- For chicken
- 1 kampong chicken (meat, cut into bite size)
- Straw mushroom
- 1/4 yellow onion, diced
- 3 garlics, minced
- 3 tbs sweet soya sauce
- 1.5 tbs light soya sauce
- 2 tbs oyster sauce
- 1 tbs sesame oil
- to taste Salt, pepper, sugar
- 100 ml water
- For the rice
- 3 cups short grain rice
- 3.5 cups chicken stock
- 3/4 tbsp oyster sauce
- 3/4 tbsp sesame oil
- 1.5 tbsp sweet soya sauce
- 1.5 tbsp light soya sauce
- Salt, pepper, chicken stock powder
- For garnish
- Boil green vegetables
- Spring onion
Steps
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.
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.
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.
Assemble: in a bowl, put some chicken, and covered it with rice
Steam for 30-40 minutes until the rice is cooked perfectly.
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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