Nasi Tim
Nasi Tim
Ingredients
For the Chicken and Mushroom Topping
- a bit oil, for sautéing
- a bit ginger
- 4 garlic cloves, minced or chopped
- a bit daun bawang, chopped
- 300 g chicken thigh, chopped into small pieces
- 100 g champignon, sliced button mushrooms
- 3 tablespoons sweet soy sauce
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon pepper
- 100 ml water
For the Rice
- a bit oil, for sautéing
- 3 garlic cloves, minced or chopped
- 250 g rice, washed and drained
- 800 ml chicken stock, from powder or boiled chicken bones
- 1 tablespoon soy sauce
- 1/2 teaspoon pepper
For Assembly
- 4 hard boiled eggs, peeled and halved
- as needed aluminum foil
Instructions
- 1
Heat a bit of oil in a pan. Add the ginger, 4 minced garlic cloves, and chopped daun bawang. Sauté until aromatic, about 1-2 minutes.
⏱️ 2 min
- 2
Add the chopped chicken thigh and sliced button mushrooms to the pan. Cook until the chicken is lightly browned.
⏱️ 5 min
- 3
Stir in the sweet soy sauce, soy sauce, oyster sauce, sesame oil, 1 teaspoon of pepper, and 100ml of water. Mix well and cook until the chicken is nicely browned and the sauce has thickened slightly. Set the cooked chicken and mushroom mixture aside.
⏱️ 8 min
- 4
In a separate pan, heat a bit of oil. Add the 3 minced garlic cloves and sauté until golden, about 1 minute.
⏱️ 1 min
- 5
Add the washed and drained rice to the pan with the garlic. Stir for a few minutes to lightly toast the rice.
⏱️ 3 min
- 6
Pour in the chicken stock, 1 tablespoon of soy sauce, and 1/2 teaspoon of pepper. Stir well. Bring to a simmer, then reduce heat to low, cover, and cook until the water has receded and the rice is almost cooked through. This will take approximately 15-20 minutes.
⏱️ 20 min
- 7
Once the rice is cooked, remove it from the heat and let it cool slightly. This allows it to become more manageable for layering.
⏱️ 10 min
- 8
Prepare your steamer. Take small, heat-proof bowls (ramekins or rice bowls work well). Place a halved hard-boiled egg at the bottom of each bowl.
⏱️ 5 min
- 9
Spoon a layer of the chicken and mushroom mixture over the egg in each bowl.
⏱️ 2 min
- 10
Finally, top with a generous layer of the cooked rice, pressing it down gently to fill the bowl.
⏱️ 3 min
- 11
Cover each bowl tightly with aluminum foil. Place the covered bowls into the steamer.
⏱️ 2 min
- 12
Steam the Nasi Tim for about 30 minutes, ensuring the water in the steamer is consistently boiling.
⏱️ 30 min
- 13
Carefully remove the bowls from the steamer. To serve, invert each bowl onto a plate. The Nasi Tim should hold its shape.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Nasi Tim
For the Chicken and Mushroom Topping
- a bit oil, for sautéing
- a bit ginger
- 4 garlic cloves, minced or chopped
- a bit daun bawang, chopped
- 300 g chicken thigh, chopped into small pieces
- 100 g champignon, sliced button mushrooms
- 3 tablespoons sweet soy sauce
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon pepper
- 100 ml water
For the Rice
- a bit oil, for sautéing
- 3 garlic cloves, minced or chopped
- 250 g rice, washed and drained
- 800 ml chicken stock, from powder or boiled chicken bones
- 1 tablespoon soy sauce
- 1/2 teaspoon pepper
For Assembly
- 4 hard boiled eggs, peeled and halved
- as needed aluminum foil
Instructions
- 1
Heat a bit of oil in a pan. Add the ginger, 4 minced garlic cloves, and chopped daun bawang. Sauté until aromatic, about 1-2 minutes.
⏱️ 2 min - 2
Add the chopped chicken thigh and sliced button mushrooms to the pan. Cook until the chicken is lightly browned.
⏱️ 5 min - 3
Stir in the sweet soy sauce, soy sauce, oyster sauce, sesame oil, 1 teaspoon of pepper, and 100ml of water. Mix well and cook until the chicken is nicely browned and the sauce has thickened slightly. Set the cooked chicken and mushroom mixture aside.
⏱️ 8 min - 4
In a separate pan, heat a bit of oil. Add the 3 minced garlic cloves and sauté until golden, about 1 minute.
⏱️ 1 min - 5
Add the washed and drained rice to the pan with the garlic. Stir for a few minutes to lightly toast the rice.
⏱️ 3 min - 6
Pour in the chicken stock, 1 tablespoon of soy sauce, and 1/2 teaspoon of pepper. Stir well. Bring to a simmer, then reduce heat to low, cover, and cook until the water has receded and the rice is almost cooked through. This will take approximately 15-20 minutes.
⏱️ 20 min - 7
Once the rice is cooked, remove it from the heat and let it cool slightly. This allows it to become more manageable for layering.
⏱️ 10 min - 8
Prepare your steamer. Take small, heat-proof bowls (ramekins or rice bowls work well). Place a halved hard-boiled egg at the bottom of each bowl.
⏱️ 5 min - 9
Spoon a layer of the chicken and mushroom mixture over the egg in each bowl.
⏱️ 2 min - 10
Finally, top with a generous layer of the cooked rice, pressing it down gently to fill the bowl.
⏱️ 3 min - 11
Cover each bowl tightly with aluminum foil. Place the covered bowls into the steamer.
⏱️ 2 min - 12
Steam the Nasi Tim for about 30 minutes, ensuring the water in the steamer is consistently boiling.
⏱️ 30 min - 13
Carefully remove the bowls from the steamer. To serve, invert each bowl onto a plate. The Nasi Tim should hold its shape.
⏱️ 2 min