Authentic home cooking from Indonesia, with US measurements.

Originally published on Cookpad Indonesia as Nasi Tim Ayam Jamur, warisan berharga dari Mami

Steamed Chicken and Mushroom Rice, a Precious Legacy from Mom

Name: Steamed Chicken and Mushroom Rice, a Precious Legacy from Mom
Total time: 7200 s
Yield: 9 servings
Cuisine: American
Ingredients: 2.2 lbs Chicken Fillet; 2 tablespoons Coarse Salt; 4 large Shiitake Mushrooms; 1 teaspoon Coarse Salt; Water, as needed for soaking; 8 cloves garlic, finely chopped; 3 tablespoons Oil for stir-frying; 1 1/5 tablespoons Granulated Sugar; Black Pepper, to taste; 1 tablespoon Salt; 2 tablespoons Oyster Sauce; Sweet Soy Sauce, to taste; 2 tablespoons Mushroom Soy Sauce; 1 tablespoon Tapioca Starch; Water, as needed to dissolve tapioca starch; 3 cups Rice; 2 cloves garlic, finely chopped; Soy Sauce, to taste; Salt, to taste; 2 tablespoons Oyster Sauce; 2 quarts Chicken Broth

ekitchen @ekitchen

Bristol, UK

This recipe seems very complicated, but the spices are actually the same if you pay attention. Since this is a legacy recipe, I tried to make it as detailed as possible so that one day, I can serve this delicious steamed rice to my child :)

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Ingredients

120 minutes

9 servings

Ingredient A (for cleaning the chicken)
2.2 lbsChicken Fillet
2 tablespoonsCoarse Salt
Ingredient B (for cleaning the mushrooms)
4large Shiitake Mushrooms
1 teaspoonCoarse Salt
Water, as needed for soaking
Ingredient C (For Stir-Fry)
8 clovesgarlic, finely chopped
3 tablespoonsOil for stir-frying
1 1/5 tablespoonsGranulated Sugar
Black Pepper, to taste
1 tablespoonSalt
2 tablespoonsOyster Sauce
Sweet Soy Sauce, to taste
2 tablespoonsMushroom Soy Sauce
1 tablespoonTapioca Starch
Water, as needed to dissolve tapioca starch
Ingredient D (For preparing the rice)
3 cupsRice
2 clovesgarlic, finely chopped
Soy Sauce, to taste
Salt, to taste
2 tablespoonsOyster Sauce
2 quartsChicken Broth

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Steps

120 minutes

1

Ingredient A: Clean the chicken fillet with salt, then rinse twice. Cut into cubes.
2

Ingredient B: Soak the mushrooms until slightly soft, rub with salt, then squeeze with your hands. Rinse under running water, then cut as desired.
3

Ingredient C (for stir-fry): Sauté garlic in oil until fragrant, then sprinkle sugar on the side of the pan. (I use a large black pan).
4

Add ingredients A, B, black pepper, salt, oyster sauce, and sweet soy sauce.
5

Stir until water is released (the chicken will release water) and stir-fry until the water slowly evaporates, then add a little tapioca starch mixed with water. Remove and set aside.
6

For the rice, wash thoroughly, then sauté with garlic until fragrant. Add soy sauce, oyster sauce, salt, and black pepper. Stir until well mixed. Turn off the heat.
7

Prepare 8-9 small metal or tin containers. First, add the cooked meat to cover the bottom of the container. Then add rice (about 2 tablespoons per container as mentioned in step 10. Pack it down).
8

Add chicken broth until it slightly covers the rice. Then steam for 1 hour. I make the broth from chicken bones and meat for a healthier option. The broth recipe will follow :)
9

Serve with cucumber pickles and pumpkin soup, which can be found at https://cookpad.wasmer.app/id/resep/183664-sup-labu-untuk-nasi-tim

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10

The small containers I use are Zebra brand, size 14x4 cm

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ekitchen @ekitchen

Published in the US on April 23, 2025 09:03

Bristol, UK

Chinese Food addict, suka replika masakan2 restoran dan hacking resep2 biar bisa masak cepat. Percaya bahwa masakan padang itu masakan paling enak dan martabak enaknya beli bukan bikin 🤪

Keywords

Rice Mushroom Shiitake Pepper Oyster Tapioca Chicken Fillet Soy Garlic

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