Serve as main course for 4.
I have been reminiscing lately about my childhood favorites dish, the one that makes me feels at home and Nasi Tim Ayam comes into my mind. I didn’t think that this dish was this simple to make. This recipe is easy to follow.
Ingredients for chicken
- 500 grams chicken boneless
- 200 grams button mushroom, chopped into half.
- 5 finely chopped garlic
- 1 small brown onion, finely chopped
- 1 tbs finely chopped ginger
- 4 tbs sweet soy sauce
- 5 tbs soy sauce
- 4 tbs sesame oil
- 1 ts sugar
- a pinch of salt
- a pinch of pepper
For chicken soup
- 500 gram chicken bone
- 1500 ml water
- 4 finely chopped garlic
- a pinch of salt
- a pinch of pepper
- spring onion
For rice
- 5 finely chopped garlic
- 2 tbs sesame oil
- 2 tbs soy sauce
- 500 grams of rice
Steps
- For the chicken soup, heat oil in a pot. Add garlic, stir fry for a few seconds.
- Add water, spring onion, salt, pepper, and chicken bone.
- Simmer for about 20-25 minutes.
- Remove the chicken bone. Retain broth or use on rice and soup.
- For the rice, heat oil in a wok. Add garlic, stir fry for a few seconds.
- Add about 800 ml chicken broth. Add sesame oil and soy sauce.
- Put the rice in the rice cooker and pour the mixture above. Cook the rice in the rice cooker.
- For the chicken, cut the chicken into small pieces. Heat oil in a wok. Add garlic, brown onion, and ginger. Stir fry for about 2 minutes.
- Add the chicken pieces. And stir fry until it’s cooked.
- Add mushrooms, sweet soy sauce, soy sauce, sesame, sugar, and a pinch of salt and pepper (season to taste). Stir fry for about 1 minute. Set it aside.
- Prepare a couple of clear glass.
- Put the chicken into the bottom of the glass. Add the rice on top of it until the glass is full. Repeat for the remaining ingredient.
- Put all the glasses into the steamer for about 15 minutes.
- To serve, put the glass up side down on a serving plate and carefully remove the glass. Serve the soup in a bowl.
