My Grandmother’s Indonesian Traditional Steamed Soy-Garlic Chicken Rice with Mushroom. Authentic Recipe of Nasi Tim Ayam Jamur.

Agoralia Recipes Traditional Authentic Dishes

Things to know about Nasi Tim Ayam Jamur Recipe

Nasi Tim is a dish that was invented by Chinese-Indonesian as comfort food. Contrary to the popular belief, this dish can only be found in Indonesia and doesn’t exist in China, just like how Hainan Rice originated from Singapore instead of Taiwan. This dish’s soft texture and heartwarming flavor make the dish perfect for those who are recovering from illness or are feeling under the weather. The flavors of this dish are mild and not overwhelming, making it easy to consume for both babies and elderlies.

The mild but pleasant flavor of chicken is met by the umami flavors from the shiitake mushroom. Hints of ginger further improve the overall enjoyment you get from eating this dish. The chicken broth is full of flavors from the chicken feet and bones, rich in collagen and connective tissues that are broken down into amino acids that produced an umami flavor. If you are feeling down or under the weather, this dish will surely give you comfort.


Agoralia Recipes Traditional Authentic Dishes

My Grandmother’s Indonesian Traditional Steamed Soy-Garlic Chicken Rice with Mushroom. Authentic Recipe of Nasi Tim Ayam Jamur.

Local Recipe Name with Local Characters: Nasi Tim Ayam Jamur
User submitted Recipe
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— General Atributes of This Recipe:

Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Main Ingredient Group Chicken, Grain – Seeds, Mushrooms, Poultry, Rice
Spice Level No Spicy Recipes

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 4 Portions
Calories / Serving 893 kcal

Ingredients
 

Rice Ingredients

  • 500 grams (1.1 lb) White Rice
  • 1 L (33.81 floz) Water
  • 3 cloves Garlic

Ingredients for the Chicken and Mushroom Topping

  • 300 grams (10.58 oz) Chicken Breast Fillet
  • 2 pcs Shiitake Mushroom
  • 3 cloves Garlic
  • 1/2 thumb Fresh Ginger Root
  • 3 tbsp Indonesian Sweet Soy Sauce – Kecap Manis
  • 2 tbsp Oyster Sauce
  • 1 tsp Salt
  • 1/2 tsp Ground White Pepper Powder
  • 1 tbsp Sesame Oil
  • 200 mL (6.76 floz) Water
  • 2 tbsp Vegetable Oil

Ingredients for Chicken Broth

  • 3 cloves Garlic
  • 700 mL (23.67 floz) Water
  • 2 sticks Spring Onion – Scallion – Green Onion
  • 1 tsp Salt
  • 1/2 tsp White Sugar – Regular Sugar – Granulated Sugar
  • 1/2 tsp Ground White Pepper Powder
  • 350 grams (12.35 oz) Chicken Feet
  • 200 grams (7.05 oz) Chicken Bone

Instructions
 

Rice and Broth

  • Firstly, wash the rice a few times until the water used for rinsing is no longer cloudy.
  • For the broth. In a large stockpot, combine the chicken feet and chicken bones.
  • Pour the water and bring it to a boil. Skim off any of the scum (foam) that floats on top during the cooking process.
  • Fry three cloves of garlic until fragrant and add it to the stock.
  • Let the stock simmer in medium heat while we prepare the chicken-mushroom stir-fry.
  • Season with salt and pepper to taste.

Chicken + Mushroom

  • Dice the chicken into small cubes about 1 to 2 inches (2.5– 5 cm).
  • Soak the shiitake mushroom in water, once soften, dice it into roughly the same size as the chicken.
  • Mince three cloves of garlic and half a thumb of peeled ginger.
  • In a wok, heat the vegetable oil.
  • Fry the garlic until it began to wilt, and then add the ginger into the wok. Cook until fragrant.
  • Add the diced chicken and cook until the chicken changes color, then add the mushroom.
  • Now, we add the soy sauce and oyster sauce to the wok, mix well and make sure all the meat and mushroom are evenly coated.
  • Add water, salt, and pepper, mix well and cover the wok with a lid. Let it simmer and allow the chicken and mushroom to absorb the sauces.
  • Once the sauce is reduced, right before turning off the heat, add the sesame oil and mix well.
  • Turn of the heat and set aside

Assembly and Serving

  • Prepare a steamer and add water. Bring to heat.
  • Prepare a heat-resistant bowl and place a generous amount of chicken-mushroom topping at the bottom of the bowl.
  • Next, fill the bowl with the washed rice around 4-5 tablespoons depending on the size of the bowl. Press it down.
  • Add one to two ladles of chicken broth into the bowl. The chicken and rice must be fully submerged.
  • Repeat for the remaining chicken-mushroom topping.
  • Place the chicken rice bowls into the steamer and steam for 40 minutes or until the rice is fully cooked.
  • Once cooked, prepare a plate and flip the bowl over to reveal the rice with the chicken on top.
  • Slice some scallions and sprinkle them on top.
  • Serve with the soup and the steamed rice is ready to be enjoyed.
COOKING TIPS:

You can add some soy sauce-braised egg or salted egg at the bottom of the steaming bowl before the chicken-mushroom and rice.

— Specific Atributes of This Recipe:

Nutrition

Calories: 893kcalCarbohydrates: 117gProtein: 42gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 122mgSodium: 1828mgPotassium: 484mgFiber: 2gSugar: 11gVitamin A: 116IUVitamin C: 3mgCalcium: 148mgIron: 2mg
Keyword Indonesian Traditional Steamed Soy-Garlic Chicken Rice with Mushroom, Nasi Tim Ayam Jamur Recipe
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