Tuesday, December 16, 2014
Steamed Chicken Rice aka "Nasi Tim Ayam" the easy way
Both Chris and I growing up eating this dish. Indonesians call this: "Nasi Tim Ayam" The original process involved steaming the rice in the steamer until cook but it's too long for an impatient cook like me so I tweak the process a little bit.
First: saute the ingredients and rice in a pan
Then place them inside a rice cooker. Add the broth and water then press the cook button on your rice cooker. A few minutes (depends on how long your rice cooker cooks) later it's ready to be eaten.
Eat it just as is or with soup.
Steamed Chicken Rice aka "Nasi Tim Ayam"
1 part of chicken meats (I prefer thigh but you can use breast if you prefer white meat), cut into small cubes
2 chinese sausages, sliced
2 tablespoons butter
1 tablespoon oil
4 cloves of garlic, minced
4 ounce of mushroom, I use either portabello or brown mushroom, sliced
1/2 inch slice of ginger
2 tablespoons sweet soy sauce
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon oyster sauce
3 cups of rice
1 can of chicken stock
2.5 cups of water
Fried shallot of garnish.
Heat the pan, when the pan is hot, add the oil, when the oil is hot, add butter, mushroom, and garlic.
Sauté until the mushroom is half cooked then add the chicken meats and sausage.
Once the meat is cooked, add the rice, and the rest of the sauces: soy sauce, sweet soy sauce, oyster sauce, and sesame oil.
Place them inside a rice cooker. Add chicken stock and water. Press the cooking button on your rice cooker.
Then a few minutes later, the rice is ready to be eaten.
If you prefer, you can place the cooked rice in a bowl, then flip the bowl into a plate just as if you eat the traditional steamed chicken rice.