Nasi Tim Ayam Jamur (Indonesian Steamed Rice with Chicken and Mushrooms)
, Serves 4
Individual bowls of soy-braised chicken, shiitake and egg topped with half-cooked garlic rice, then steamed and inverted.
| prepSoak dried shiitake mushrooms in warm water; reserve the soaking liquid | |||||
| prepHard-boil the eggs | |||||
| prepBring steamer water to a boil before assembling the bowls | |||||
| 6 boneless skinless chicken thighs, cut into 1-inch pieces (about 800 g-1 kg / 1 3/4-2 1/4 lb) | Marinate chicken 30 min | Add chicken & mushrooms, cook until opaque | Add eggs & liquid, simmer 20 min | Layer egg, chicken, rice in bowls | Steam 40 min; invert, garnish |
| 3 Tbsp oyster sauce | |||||
| 1 Tbsp soy sauce | |||||
| 4 Tbsp dark soy sauce (or kecap manis) | |||||
| 1 Tbsp shaoxing wine | |||||
| 1 tsp ground white pepper | |||||
| 1 Tbsp sesame oil | |||||
| 2 tsp sugar | |||||
| 3 Tbsp cooking oil | Sauté shallots, ginger, garlic in hot oil | ||||
| 5 shallots, peeled and finely chopped | |||||
| 8 cloves garlic, peeled and finely chopped | |||||
| 2 cm fresh ginger, grated | |||||
| 6 large dried shiitake mushrooms, soaked | |||||
| 720 ml mushroom soaking liquid | |||||
| 3 hard-boiled eggs, halved | |||||
| 2 Tbsp cooking oil (for the rice) | Fry garlic in oil, add rice & saved broth | Simmer until liquid absorbs (half-cooked) | |||
| 5 cloves garlic, peeled and finely chopped (for the rice) | |||||
| 600 g jasmine rice, washed until water runs clear | |||||
| 720 ml chicken broth, reserved (for the rice) | |||||
| Few sprigs fresh cilantro | |||||
| Crispy fried shallots (bawang goreng) | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.