Type of dish : main dish
Level of difficulty : medium
Mood : up and down
I always loved Nasi Tim Ayam since I was a little. To me this is my comfort food. My fav is the one that sell in local restaurant around Pasar Baru Area. For me, that is the autenthic version. Even the one whose more famous (with their noodle and Pangsit Goreng) cannot compare when it comes to Nasi Tim Ayam.
Since now I lived in Bekasi, far away from Pasar Baru, I have tried numerous Nasi Tim Ayam recipes. But I still haven’t found the one which is similar. Until I read this post. From the looked, the brown color on its rice, I just knew this is the one I looking for. And later I found out that the secret was : C A R A M E L.
Don’t be discrourage with the number of ingredients, it’s actually a basic ones. Shall we…
4 chicken thighs, debonned. Cut the meat into little squares. Keep the bones for stock making.
1 lt water
Boneless chicken thighs
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tbsp sugar
1 tsp sesame oil
1/2 tsp ground white pepper
1 tbsp maizena (corn flour)
Stir Fried Chicken
100 gr shitake mushroom, slice thin
4 cloves garlic, grated
2 cm ginger, grated
2 tbsp oil
1 tbsp sugar
1 tbsp sweet soy sauce
200 ml water
250 gr uncooked rice, cleaned, soak in water for half an hour, strained
3 cloves garlic, grated
1 cm ginger, grated
2 tbsp sweet soy sauce
1 1/2 tsp salt
1 tbsp oil
200 ml water
Some of the left over liquid from stir fried chicken
First, we will make chicken stock. Put the bonnes inside sauce pan. Pour small amount of water, just until all the bonnes are soak. Turn on the heat. Wait until it just comes up to a boil and the bonnes are change in colors. Turn the heat off. Remove the liquid and all the bubbles. Pour 1 lt of water, boiled again for 15 minutes. Removed the bonnes, set aside the stocks.
Second, is chicken marinade. Combine all the marinade ingredients in a clean bowl. Toss in the chicken chunks. Cover the bowl with plastic wrap. Refrigerate for 1 hour.
Third, is to make stir fried chicken for the topping. Take out the chicken from the fridge. Heat pan, spread sugar, we’re going to make caramel. Wait until all sugar melted and browning. Carefully pour oil, stir fried garlic & ginger until fragrant. Add in chicken, cook until turning to pale color. Toss in mushroom. Stir until the mushroom get soft, add sweet soy sauce and water. Cooked for 10 minutes. Put it all in a strainer, separate the liquid (chicken sauce) for cooking rice.
Forth step is to cook rice. Heat oil, stir fried garlic and ginger until fragrant. Add the rice, mix throughly. Seasoned with sweet soy sauce and salt. Pour in leftover liquid from stir fried chicken. Cook until the liquid reduced. Pour in water, cook until it reduced again.
Final step is to assemble & steamed. Heat up a large steamer. Prepare little bowls for steaming. Take 2 tbsp stir fried chicken. Topped with rice until 3/4 full, pressed firm. Pour in chicken stock untill full. Steamed them for 30 minutes. Take the rice out, unmould it in a plate. Served warm with Kaldu & Sambal.
Kaldu : combine chicken stock & spring onion. Boiled. Seasoned with salt & pepper. Sambal : crushed 5 bird chillis (cabe rawit merah). Add hot stock. Seasoned with salt & sugar.
The result were 6 bowls from this recipe. I served 3 for our lunch and freeze the leftover for tomorrow’s breakfast. This is the first time i freeze rice dish. Night before consume, I take the rice out of the freezer, stored in refrigerator. In the morning, take them out. Put on kitchen top for 30 minutes. Steamed them again for 10 minutes. Voila, ready to eat.
Since the stir fried chicken are a lot. I could serve it with egg noodles, turned it to Mie Ayam. Just cook dried egg noodle according to the instruction. Mix with the liquid from stir fried chicken. Topped with chicken, add pokchoy (blanched). Served with kaldu ayam for our dinner.
Two dishes in one go…
Eventhough this one has multiple step, you should try it cause it’s so delish, guaranteed… 🙂