Nasi Tim a.k.a Steamed Rice a.k.a Rice Topped with Chicken and Mushroom

Honestly I don't know what this dish' name in English. So I want the title to be as informative as it can be, as this food is quite famous in our country, it is actually a mix Indo-chinese comfort food. Well, nasi tim often said to be the food for toddler and the seniors people. You know why? Because it has a smooth texture, easy to chew. Mild taste, but heavenly in your taste bud. And when people got sick, nasi tim is commonly found on the menu list. I also crave for this food when I was hospitalized back in 2009. Well of course to labeled it "food for toddler and senior" is not a fair judgement, as this dish is delicious that you can have it not in a specific age and condition.

There are many ways to make delicious nasi tim ayam, what I'm going to share is my version of nasi tim, the way I comfortable to make it, a.k.a the simple way, if you know what I mean *wink*.

It seems like there are so many stages, but if your cooking mood is up and down (like me), you can make a big batch and keep some of it in the fridge. Whenever you are in a hurry and feeling like making breakfast is such a burden, just heat them and you're safe from grumble-cooking time. Oh wait, that's me! Suit yourself with your own condition LOL

Oh, btw, I have never keep this dish in the fridge for more than 3 days, I think its best not to keep it too long. This what I do to fridge it, once the nasi tim is cool/room temp, transfer them to an airtight container. And you can re-steam them for 10 minutes before serving, or simply reheat with microwave. Of course the texture will be slightly different after microwave re-heating. Lack of moistness is happening, though you put a glass of water during the heating period.

Ingredients :

For chicken stock

chicken bones (i use 2 breast bones and 4 pcs of chicken feet)

2 L water

For Rice 

- 650 gr rice

- chicken stock, the amount of the stock should be as stated on the rice package cooking direction (i'm using 1 L of chicken stock)
- 3 cloves of garlic, mashed and finely chopped

- 1cm ginger, mashed and finely chopped

- 1 tsp salt

- 1 tbsp light soy sauce

- a dash of sesame oil
- 1 tbsp of oil

For chicken

- boneless and skinless chicken breast (I use 2 chicken breast @200-250 gr), cut into cubes

- gr mushroom, I'm using fresh  mushroom, but canned mushroom also ok

- 5 cloves of garlic, mashed and chopped finely

- 2 cm of ginger, mashed and chopped finely
- 2-3 tbsp of cooking oil

- 4 tbsp sweet soy sauce

- 3 tbsp light soy sauce

- 1 tbsp oyster sauce

- 2 tbsp sesame oil

- 250 ml water

- salt and pepper to taste

For soup

- 500 ml chicken stock

- 2 cloves of garlic

- 2 scallion, thinly slice

- salt and pepper

I'm also adding 12 hard-boiled quail eggs.

Directions :
Chicken stock

- Bring to the boil, about 2 cups of water. Add in the chicken bones. Reduce the heat, cook for about 5 minutes. Remove all the water. 
- Add 2 L water to your pan with all the bones

- Bring to the boil with medium heat, after the water is boiling, reduce the heat. Simmer for at least 1 hour

Rice
- Saute the garlic and ginger until fragrant, turn off heat.
- Use chicken stock as the liquid to cook the rice, the amount should be the same as the instructions. Add in the garlic and ginger saute, salt, light soy sauce and sesame oil. Cook until done, I am using stove top method, took about 15 minutes

Chicken and mushroom
- Heat the pan and saute the garlic, ginger until fragrant. 
- Add in the chicken cubes, saute until the color changed
- Add in the mushroom, saute again until the color changed.
- Add 250 ml water, add all the sauces and salt n pepper. Close the lid, let simmer for at least 15 minutes. Pour in the sesame oil, mix well, turn off the heat.

Soup
- saute the garlic until fragrant. 
- bring to the boil 500 ml of chicken stock, add the sauteed garlic, salt pepper and sliced scallion. Turn off heat 

How to Assemble
1. In a heat proof bowl, arrange the saute chicken mushroom,hard-boiled quail eggs and 2-3 eggs for a single serving. it taste heavenly after steaming. Cover the chicken with rice.
2. Steam for about 25-30 minutes
3. Remove from the heat, transfer to a plate, and serve with soup, sprinkle with onion and your favorite vegetable