Nasi Tim is a popular Chinese-Indonesian food among the Indonesians. Nasi means rice while tim means Steam. You will get this easily for breakfast around the town, and it is a very good dish for those who have weak stomach and in recovery. The dish is made from chicken, mushroom and hard boiled egg seasoned in soy sauce and garlic. To get this done beautifully, you must be careful with the amount of chicken stock you put into the tin bowl for steaming the rice.
Here’s is my version of Nasi Tim
For chicken broth
2 litres water
200 g chicken bones (from whole chicken used)
For meat marinade :
1 (600 g) whole chicken, about 400 g chicken meat, cut into cubes
150 g pork, lean and cut into cubes *optional (non-halal)
1 tsp salt
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp ground white pepper
1/2 tbsp Shao Xiang wine *optional (non-halal)
1/2 tsp sesame oil
1 tsp sugar
1 tbsp corn flour
For stir-frying meat:
1.5 cups of Chinese mushroom (soaked in hot water for 30 mins and diced after)
1/4 cup cooking oil
1 tbsp sugar
30 g garlic, minced (half a bulb)
2 cup water
Salt , pepper and sugar to taste
For stir-frying rice
1/4 cup cooking oil
1 bulb garlic
1 kg rice, soaked for 1 hour
2 tbsp dark soy sauce
Salt and pepper to taste
5 eggs, hard-boiled
Chopped spring onion
How to :
For meat marinade
1. Prepare the chicken and de-bone the chicken.
2. Do not throw away the bones, you can make good chicken broth out of it. Set aside this broth to steam the rice.
3. Cut the chicken and pork into smaller pieces after and marinate with *meat marinate ingredients and let it sit for 30 mins inside the fridge. 4. Soak Chinese mushroom with hot water for 30 mins, drain it and cut into smaller pieces.
To make meat stir-fry:
How to prepare the rice:
1. Soaked jasmine rice for about 30 minutes – 1 hour to hydrate the grains
2. Strain the soaked rice and put it aside.
5. Add the seasoning (salt pepper and soy sauce) and cook for about 5 mins. Stir fry quickly to avoid burning and sticky rice. Cook until the rice is lighter when you scoop it.
Prepare all the cooked ingredients. Are you ready to steam the rice ? 🙂 Please do prepare several tin bowls or hot resistant bowls to steam the rice.
1. Take a bowl, place a halved egg with yolk side down at the bottom of the bowl
3. Pour the rice into the bowl until it is 3/4 filled. Pour 1/2 cup of chicken broth into all bowls. The broth should hover above the rice, about 0.5 cm. Too much will result in soggy rice. If it is too little, the rice would be uncooked.