Nasi Tim Ayam (Indonesian Steamed Chicken Rice)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1½ lt Kaldu ayam

Bahan Ayam-Jamur:

• 250 gr Fillet ayam, 2 Bawang putih-haluskan, 25 ml Kaldu
• 2 sm Margarin, 100 gr Hati ayam*, 1 sm Angciu (opsional)
• 2 sm Kecap manis, 100 gr Bawang bombay-iris, 1 st Lada
• 150 gr Jamur kancing-iris, 2 st Saus tiram, 2 st Saus soya
• 1 cm Jahe-parut, 2 sm Kecap asin, 2 sm Minyak wijen

Bahan Sambal:

• 1 Bawang putih, 4 Cabai merah, 1 st Garam, 25 ml Air
• 1 st Cuka, ½ st Gula

Bahan Nasi:

• 500 gr Beras, 2 Bawang putih-haluskan, 3 sm Mentega
• 1 cm Jahe-parut, 2 st Garam, 1 st Lada bubuk, Kaldu

Bahan Kuah:

• 1 Bawang putih-haluskan, 1 sm Minyak wijen, 600 ml Kaldu
• 2 Daun Bawang & 150 gr Pak choy-iris, 1 cm Jahe-geprek
• 1 st Lada bubuk, Garam

Cara membuat

• Pengolahan Kaldu: Rebus hati & ayam dengan kaldu sampai matang. Angkat ayam & hati. Potong2 ayam bentuk dadu & potong hati jadi 2. Simpan kaldu untuk dipakai membuat kuah, ayam jamur & nasi.
• Kuah: Tumis bawang putih dengan minyak wijen. Didihkan 600 ml dari kaldu. Lalu beri tumisan, jahe, lada, garam, aduk. Masak hingga rasa menyatu. Masukkan pak choy & daun bawang, masak sebentar.
• Ayam Jamur : Tumis bawang putih, bombay, jamur & jahe dengan margarin. Beri saus tiram, minyak wijen, kecap2, angciu, lada, aduk. Masukkan 25 ml dari kaldu, ayam & hati. Masak sampai kering. Pisahkan hati untuk isian.
• Sambal: Rebus cabai di air mendidih. Angkat, haluskan dengan bawang putih, garam, cuka, air & gula.
• Nasi Tim:
• Dengan Rice Cooker: Tumis bawang putih & jahe dengan mentega. Angkat, campurkan dengan 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 (± 700 ml), aroni hingga kaldu terserap habis. Angkat.

• Taruh ayam jamur menutupi dasar cup tahan panas besar & kecil. Cup besar (diameter ± 12 cm): Isi nasi di atas ayam jamur hingga ½ cup, padatkan, taruh 1 potong hati di tengah, isi lagi dengan nasi hingga hampir penuh, padatkan. Cup kecil: Isi nasi di atas ayam jamur hingga hampir penuh, padatkan. Tuangi 4 sm kadu ke dalam tiap cup besar & 2 sm kaldu ke dalam tiap cup kecil. Kukus selama 15 menit. Angkat dari api.
• Telungkupkan cup di atas piring2 saji lalu ketuk2 cup agar nasi terlepas dari wadahnya. Sajikan dengan kuah & sambal.
• * Selain hati, bahan isian dapat diganti dengan potongan ayam bertulang (mis. sayap ayam). Tapi hati sebaiknya tetap digunakan dalam pembuatan kaldu untuk mendapatkan rasanya.

Ingredients

• 1½ lt Chicken broth

Chicken ingredients:

• 250 gr Chicken fillet, 2 tbsp Sesame oil, 2 tbsp Margarine
• 2 Garlic cloves-grind, 2 tsp Soy sauce, 2 tsp Oyster sauce
• 100 gr Chicken liver*, 1 tbsp Chinese rice wine (optional)
• 1 cm Ginger-grated, 1 tsp ground Pepper, 25 ml Broth
• 150 gr Button mushrooms & 100 gr Onion-sliced
• 2 tbsp salty Soy sauce, 2 tbsp sweet Soy sauce

Chili paste ingredients:

• 1 Garlic clove, 4 Red Chilies, 25 ml Water, ½ tsp Sugar
• 1 tsp Vinegar, 1 tsp Salt

Rice ingredients:

• 500 gr raw Rice, 2 Garlic cloves-grind, 3 tbsp Butter
• 1 cm Ginger-grated, 1 tsp ground Pepper, 2 tsp Salt
• Chicken broth

Soup ingredients:

• 600 cc Broth, 1 Garlic clove-grind, 1 cm Ginger-bruised
• 1 tbsp Sesame oil, 2 Green onions+150 gr Bok choy-sliced
• 1 tsp ground Pepper, enough Salt

Directions

• Preparing the broth: Boil the chicken & liver with broth until they are cooked. Remove chicken & liver from the broth. Dice chicken & halve the liver. Save boiled broth for cooking the rice, chicken-mushroom mixture & soup.
• Soup: Sauté garlic with sesame oil. Boil 600 ml of the broth. After it's boiling, stir in sautéed garlic, ginger, pepper & salt. Cook until the flavour blended & then put in sliced bok choy & green onion, cook for a few minutes.
• Chicken-Mushroom: Sauté garlic, onion, mushroom & ginger with margarine. Stir in oyster sauce, sesame oil, soy sauces, rice wine & pepper. Pour in 25 ml of broth, liver & chicken. Cook until the liquid dries. Remove the liver & save it for stuffing the rice.
• Chili paste: Cook chilies in boiling water for a while. Drain & grind it with garlic, salt, vinegar, water & sugar.
• Rice:
• With a Rice Cooker: Sauté garlic & ginger with butter. Remove from the heat & mix it with rice, pepper & salt. Put it in the rice cooker; add in enough broth to cook the rice & then cook it.
• Conventional: Sauté the garlic & ginger with butter, add in the rice, pepper, salt. Pour in the broth (± 700 ml); cook & stir occasionally until the broth sucked out by rice (it dries). Remove from the heat.

• Place some of 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. Place 1 piece of liver; fill with more rice until the bowl almost full. Press it down again. Small bowls: add rice on top of the chicken mushroom until it`s almost full. Press it down to compact the rice. Pour 4 tbsp of chicken broth into each big bowl & 2 tbsp of chicken broth into each small bowl. Steam for 15 minutes. Remove from the heat.
• Place the bowls upside down on serving plates. Tap the bowl`s bottom few times to make steamed 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 using the liver to make the broth, to get the right flavour (will taste better).