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Tuesday, October 25, 2011

Nasi Tim Ayam (Indonesian Steamed Chicken Rice)


In Indonesian & English

Bahan
1½ lt Kaldu ayam                                            Bahan Nasi:
Bahan Ayam-Jamur                                           -  500 gr Beras, 3 sm Mentega
250 gr Fillet ayam, 25 ml Kaldu                -  2 Baw.putih-hlskan, 1 st Lada bbk
2 Baw.pth-hlskan, 2 sm Kcp mns               -  1 cm Jahe-parut, 2 st Garam, Kaldu
100 gr Baw.bombay-iris, 1 st Lada          Bahan Kuah:
150 gr Jamur kancing-ptg2                         -  1 Baw.pth-hlskan, 1 sm Minyak wijen
2 sm Margarin, 100 gr Hati ayam             -  1 cm Jahe-geprek, 1 st Lada bubuk
1 cm Jahe-prt, 2 st Saus tiram                -  150 gr Pak choy-ptg2, 600 cc Kaldu
2 sm Kcp asin, 2 sm Minyak wijen             -  2 Daun Bawang-iris2, Garam
2 st Saus soya, 1 sm Angciu (opsional)
Bahan Sambal:
4 Cabai mrh, 1 st Garam, 25 ml Air
1 Baw.pth, 1 st Cuka, ½ st Gula

Cara membuat
-   Pengolahan Kaldu: Rebus hati & ayam dng kaldu sampai matang. Angkat ayam & hati. Ptg2 ayam btk dadu & ptg hati jadi 2. Simpan kaldu utk dipakai membuat kuah, ayam jamur & nasi.
-   Kuah: Tumis bawang putih dng minyak wijen. Didihkan kaldu, beri tumisan, jahe, lada, garam, aduk. Masukkan pak choy & daun bawang, masak sebentar.
-   Ayam Jamur : Tumis baw.pth, bombay, jamur & jahe dng margarin. Beri saus tiram, minyak wijen, kecap2, angciu, lada, aduk. Beri kaldu, ayam, hati. Masak sampai kering. Pisahkan hati utk isian.
-   Sambal: Rebus cabai di air mendidih. Angkat, haluskan dng baw.pth, garam, cuka, air & gula.
-   Nasi Tim:
* Dng Rice Cooker: Tumis bawang putih & jahe dng mentega. Angkat, campurkan dng beras, lada, garam. Masukkan ke rice cooker, beri kaldu agak banyak agar nasi lembut, masak.
* Konvensional: Tumis bawang putih & jahe dng mentega, masukkan beras, lada, garam. Beri kaldu, aroni hingga kaldu terserap habis. Angkat.
-   Taruh ayam jamur menutupi dasar cup tahan pns besar & kecil. Cup bsr (diameter ± 12 cm): Isi nasi diatas ayam jmr hingga ½ cup, padatkan, taruh 1 ptg hati di tengah, isi dng nasi hingga hampir penuh, padatkan. Cup kecil: Isi nasi diatas ayam jamur hingga hampir penuh, padatkan. Tuangi 4 sm kadu ke dlm tiap cup besar & 2 sm kaldu ke dlm tiap cup kecil. Kukus 15 mnt. Angkat, telungkupkan & ketuk2 cup agar nasi terlepas dari wadahnya. Sajikan dng kuah & sambal.
* Selain hati, bahan isian dapat diganti dng potongan ayam bertulang (mis. sayap ayam). Tetapi hati sebaiknya tetap digunakan dlm pembuatan kaldu utk mendptkan rasanya.

Ingredients
1½ lt Chicken broth                                          Rice ingredients:
Chicken ingredients:                                             -  500 gr un-cooked Rice, 3 tbsp Butter
250 gr Chicken fillet, 2 tbsp Sesame oil    -  2 cloves Garlic-grind, 2 tsp Salt
2 cloves Garlic-grind, 2 tsp Soy sauce        -  1 cm Ginger-grated, Chicken broth
100 gr Onion-sliced, 2 tbsp Margarine       -  1 tsp ground Pepper
150 gr Button mushrooms-sliced                   Soup ingredients:
1 cm Ginger-grated, 2 tsp Oyster sauce    -  600 cc Broth, 1 clove Garlic-grind
2 tbsp sweet Soy sauce, 25 ml Broth         -  1 tbsp Sesame oil, 1 cm Ginger-bruised
2 tbsp salty Soy sauce, 1 tsp Pepper          -  2 Green onions+150 gr Bok choy-cut
100 gr Chicken liver                                         -  1 tsp ground Pepper, Salt
1 tbsp Chinese rice wine (optional)
Chili paste ingredients:
4 Red Chilies, 25 ml Water, ½ tsp Sugar
1 clove Garlic, 1 tsp Vinegar, 1 tsp Salt

Directions
-   Preparing the broth: Boil the chicken & liver with the broth until they are cooked. Remove the chicken & liver from the broth. Diced cut the chicken & halved cut the liver. Keep the boiled broth for cooking the rice, chicken-mushroom mixture & soup.
-   Soup: Sauté the garlic with sesame oil. Boil the broth, stir in sautéed garlic, ginger, pepper, salt. Put in sliced bok choy & green onion, cook for a few minutes.
-   Chicken-Mushroom: Sauté the garlic, onion, mushroom & ginger with margarine. Stir in the oyster sauce, sesame oil, soy sauces, rice wine & pepper. Pour in broth, liver & chicken. Cook until the liquid dries. Remove the liver & save for stuffing the rice.
-   Chili paste: Cook the chilies in boiled water for a while. Drain; grind with the garlic, salt, vinegar, water & sugar.
-   Rice:
* With Rice Cooker: Sauté the garlic & ginger with butter. Remove from heat; mix it with the rice, pepper & salt. Put it in the rice cooker; add in enough broth to cook the rice until it soft & cook it.
* Conventional: Sauté the garlic & ginger with butter, add in the rice, pepper, salt. Pour in broth; simmer until the broth sucked out by the rice. Remove from the heat.
-   Place some of the chicken-mushroom mixture at the bottom of big/small heatproof bowls. Big bowls (diameter: ± 12 cm): add rice on top of the chicken mushroom until ½ of the bowls height. Press it down to compact the rice well. Place 1 piece of liver; fill with more rice until the bowl almost full. Press it down again & then pour 4 tbsp. Small bowls: add rice on top of the chicken mushroom until it`s almost full. Press it down to compact the rice well. Pour 4 tbsp of chicken broth into each big bowl & 2 tbsp of chicken broth into each small bowl. Steam for 15 mins. Remove from the heat; place the bowls upside down on serving plates, tap the bowl`s bottom few times in order to make the steam chicken rice out. Serve with the soup & chili paste.
* Instead of the liver, you can also use 1 piece of chicken with bones (i.e. Chicken wings) for the stuffing. But it`s necessary to still use the liver to make the broth to get the right flavor (will taste better).

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