Nasi Tim

Serves 7
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Directions

  1. 1Soak the shiitake mushrooms in warm water for 30 minutes, then squeeze out the water and remove the stems. Slice the caps.
  2. 2Soak the shiitake mushrooms in warm water for 30 minutes, then squeeze out the water and remove the stems. Slice the caps.
  3. 3Soak the shiitake mushrooms in warm water for 30 minutes, then squeeze out the water and remove the stems. Slice the caps.
  4. 4Peel and crush the garlic.
  5. 5Peel and crush the garlic.
  6. 6Peel and crush the garlic.
  7. 7Cut the chicken into small pieces.
  8. 8Cut the chicken into small pieces.
  9. 9Cut the chicken into small pieces.
  10. 10Boil the chicken bones in water for 45 minutes over low heat, skimming off any impurities.
  11. 11Boil the chicken bones in water for 45 minutes over low heat, skimming off any impurities.
  12. 12Boil the chicken bones in water for 45 minutes over low heat, skimming off any impurities.
  13. 13Heat oil in a pan, sauté the garlic until fragrant, then add the chicken pieces.
  14. 14Heat oil in a pan, sauté the garlic until fragrant, then add the chicken pieces.
  15. 15Heat oil in a pan, sauté the garlic until fragrant, then add the chicken pieces.
  16. 16Cook until the chicken releases its oil and water, then add soy sauce, mushroom soy sauce, sweet soy sauce, oyster sauce, sugar, salt, pepper, MSG (if desired), and the shiitake mushrooms.
  17. 17Cook until the chicken releases its oil and water, then add soy sauce, mushroom soy sauce, sweet soy sauce, oyster sauce, sugar, salt, pepper, MSG (if desired), and the shiitake mushrooms.
  18. 18Cook until the chicken releases its oil and water, then add soy sauce, mushroom soy sauce, sweet soy sauce, oyster sauce, sugar, salt, pepper, MSG (if desired), and the shiitake mushrooms.
  19. 19Cook until dry, then add the chicken broth and simmer for 10 minutes until the liquid is reduced by half. Turn off the heat and add sesame oil.
  20. 20Cook until dry, then add the chicken broth and simmer for 10 minutes until the liquid is reduced by half. Turn off the heat and add sesame oil.
  21. 21Cook until dry, then add the chicken broth and simmer for 10 minutes until the liquid is reduced by half. Turn off the heat and add sesame oil.
  22. 22In the remaining pan, add the washed rice and sauté for 5 minutes until slightly dry.
  23. 23In the remaining pan, add the washed rice and sauté for 5 minutes until slightly dry.
  24. 24In the remaining pan, add the washed rice and sauté for 5 minutes until slightly dry.
  25. 25Add the chicken broth, salt, and pepper. Cook over low heat while stirring until the liquid is absorbed and the rice is still slightly firm.
  26. 26Add the chicken broth, salt, and pepper. Cook over low heat while stirring until the liquid is absorbed and the rice is still slightly firm.
  27. 27Add the chicken broth, salt, and pepper. Cook over low heat while stirring until the liquid is absorbed and the rice is still slightly firm.
  28. 28Turn off the heat and add sesame oil.
  29. 29Turn off the heat and add sesame oil.
  30. 30Turn off the heat and add sesame oil.
  31. 31Fill the molds with chicken and rice, cover with aluminum foil, and steam over medium heat for 1 hour.
  32. 32Fill the molds with chicken and rice, cover with aluminum foil, and steam over medium heat for 1 hour.
  33. 33Fill the molds with chicken and rice, cover with aluminum foil, and steam over medium heat for 1 hour.
  34. 34Once cooked, they can be stored in the refrigerator and reheated by steaming for 15 minutes.
  35. 35Once cooked, they can be stored in the refrigerator and reheated by steaming for 15 minutes.
  36. 36Once cooked, they can be stored in the refrigerator and reheated by steaming for 15 minutes.

Ingredients

  • 15 pcs bawang putih kating
  • 15 pcs bawang putih kating
  • 15 pcs bawang putih kating
  • 3 pcs jamur hioko kering
  • 3 pcs jamur hioko kering
  • 3 pcs jamur hioko kering
  • 1 ekor ayam kampung
  • 1 ekor ayam kampung
  • 1 ekor ayam kampung
  • minyak
  • minyak
  • minyak
  • lada
  • lada
  • lada
  • garam
  • garam
  • garam
  • penyedap rasa
  • penyedap rasa
  • penyedap rasa
  • gula pasir
  • gula pasir
  • gula pasir
  • 1.5 sdm kecap asin
  • 1.5 sdm kecap asin
  • 1.5 sdm kecap asin
  • 1 sdm kecap jamur
  • 1 sdm kecap jamur
  • 1 sdm kecap jamur
  • 0.5 sdm kecap manis
  • 0.5 sdm kecap manis
  • 0.5 sdm kecap manis
  • 1 sdm saus tiram
  • 1 sdm saus tiram
  • 1 sdm saus tiram
  • 1 sdm minyak wijen
  • 1 sdm minyak wijen
  • 1 sdm minyak wijen
  • 1 ayam ayam kampung
  • 1 ayam ayam kampung
  • 1 ayam ayam kampung
  • 5 lt air
  • 5 lt air
  • 5 lt air
  • 420 gr beras
  • 420 gr beras
  • 420 gr beras
  • 1.5 lt air kaldu
  • 1.5 lt air kaldu
  • 1.5 lt air kaldu
  • lada
  • lada
  • lada
  • garam
  • garam
  • garam
  • penyedap rasa
  • penyedap rasa
  • penyedap rasa
  • minyak wijen
  • minyak wijen
  • minyak wijen

Tips

  • If you don't like mushrooms, you can skip them.