Recipe for Nasi Tim Ayam

We promised you the recipe, so here it is!

Things that you need (Makes 4-5 servings):

  • 4 Chicken breasts (bones intact)
  • 1 packet of straw mushroom/ shimeji mushroom (or any mushroom that you like) –> cut into small pieces
  • 1.5 cups of rice –> wash it clean
  • Beef meat balls (optional)
  • Oyster sauce
  • Dark soy sauce (I use’ Yamada’ soy sauce – for me this is irreplaceable)
  • Sesame oil
  • Sweet soy sauce (Kecap Bango 😉 )
  • Salt, pepper
  • Spring onions
  • Vegetable oil
  • 3 cloves of garlic (for the chicken)
  • 2 cloves of garlic (for the rice)

Things you need to do:

Boil the chicken (bone intact) in a hot water until it is well cooked. Remove the impurities from the water/stock.

Remove the chicken from the stock, then separate the chicken meat from its bone. Put back the bones in the stock and continue to boil the bones with the stock (add more water if you like).

The stock:

While boiling the stock, add the meat balls in. Put some salt, spring onions and pepper to taste.

The chicken:

Cut the chicken meat into small cubes. Heat vegetable oil on a frying pan and add in the garlic. Cook the garlic until it is fragrant then put in the chicken meat and the mushroom. Add in the oyster sauce, soy sauce, pepper, sweet soy sauce and sesame oil to your liking. Once it is cooked, set aside.

The rice:

Heat the frying pan with a table spoon of vegetable oil then add in the garlic and cook until it is fragrant. Pour in the rice into the garlic, mix it well then cook it for about 2 mins. Set aside.

Putting it together:

You need small serving bowls for this (metal bowl is preferable since it is faster to cook with it)

Put the chicken cubes into the bowl (about 2-3 table spoon of chicken cubes), then add in the rice to the bowl. Don’t put too much rice in it, make sure that you fill up only 3/4 of the bowl.  Pour the stock into the bowl until it is full.

Put the rice into a steamer and steam the rice until it is cooked.

Once it is cooked, un-mold the rice from the bowl (upside down) on a serving plate.

Serve with some fried shallot, spring onions and a bowl of chicken stock (and the meat balls).

Nasi Tim Ayam

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One thought on “Recipe for Nasi Tim Ayam

  1. Pingback: Continuing The Nasi Tim Ayam Saga…. (a.k.a Bakmi Ayam) « The Geek and The Cook

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