📝 About This Recipe
A beloved Indonesian-Chinese classic, Nasi Tim is a soul-warming bowl of tender jasmine rice topped with a savory, soy-glazed chicken and mushroom medley. The magic lies in the steaming process, where the juices from the seasoned chicken seep down into the rice, infusing every grain with deep umami flavor. Often served as a restorative breakfast or a gentle meal for the soul, this dish is the ultimate culinary hug in a bowl.
🥗 Ingredients
The Savory Chicken Topping
- 400 grams Chicken Thighs (boneless, skinless, cut into 1cm cubes)
- 6-8 pieces Shiitake Mushrooms (fresh or rehydrated, diced)
- 4 cloves Garlic (minced)
- 2 cm Ginger (grated or finely minced)
- 3 tablespoons Sweet Soy Sauce (Kecap Manis) (Indonesian style)
- 1 tablespoon Salty Soy Sauce (light soy sauce)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Ground White Pepper
The Fragrant Rice Base
- 2 cups Jasmine Rice (rinsed and drained)
- 3 cups Chicken Broth (high quality or homemade)
- 2 cloves Garlic (smashed)
- 1/2 teaspoon Salt
For Garnish and Serving
- 2 stalks Green Onions (thinly sliced)
- 2 pieces Hard-boiled Eggs (halved)
- 2 tablespoons Fried Shallots (for crunch)
👨🍳 Instructions
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1
Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Sauté the minced garlic and ginger until fragrant and golden.
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2
Add the diced chicken cubes to the pan. Sear until the chicken changes color and is partially cooked through.
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3
Stir in the diced shiitake mushrooms, followed by the sweet soy sauce, light soy sauce, oyster sauce, and white pepper. Cook for 3-4 minutes until the sauce thickens slightly and coats the chicken beautifully.
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4
Drizzle in the sesame oil at the very end for aroma, stir once, and remove from heat. Set aside this savory topping.
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5
In a separate pot, lightly sauté the 2 smashed garlic cloves with a little oil, then add the rinsed rice. Stir the rice for 1-2 minutes to toast the grains slightly.
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6
Pour in the chicken broth and add salt. Bring to a boil, then reduce heat and simmer partially covered until the liquid is absorbed but the rice is still slightly wet and undercooked (al dente).
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7
Prepare 4 heat-proof ceramic bowls or ramekins. Place a half of a hard-boiled egg (cut side down) at the bottom of each bowl if desired.
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8
Divide the chicken and mushroom mixture equally among the bowls, pressing it down firmly into the bottom over the egg.
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9
Top the chicken with the par-cooked rice, filling the bowls nearly to the brim. Press down gently with the back of a spoon to pack it in.
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10
Pour 2-3 tablespoons of extra chicken broth over the rice in each bowl to ensure it stays moist during the final steaming.
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11
Place the bowls in a steamer basket over boiling water. Cover tightly and steam on medium heat for 30 minutes.
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12
Once done, carefully remove the bowls from the steamer. Let them rest for 5 minutes to allow the flavors to settle.
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13
To serve, run a thin knife around the edge of the bowl. Invert a serving plate over the bowl and flip it quickly. Lift the bowl to reveal a beautiful 'cake' of rice topped with the glossy chicken.
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14
Garnish generously with sliced green onions and crispy fried shallots.
💡 Chef's Tips
Use chicken thighs rather than breasts; the higher fat content ensures the meat stays succulent after the double cooking process. Don't skip the 'par-cooking' of the rice; it ensures the grains are perfectly fluffy and don't turn into mush during steaming. If you don't have a steamer, you can use a large pot with a rack and an inch of water at the bottom. Adjust the amount of Kecap Manis (Sweet Soy) to your liking—it is the key to that signature dark, caramelized look. For an extra rich version, use the soaking liquid from dried shiitake mushrooms as part of your chicken broth.
🍽️ Serving Suggestions
Serve with a side of clear chicken consommé garnished with cilantro to cleanse the palate. A side of Sambal Bajak or Sambal Oelek adds a wonderful spicy kick to the sweet chicken. Pickled cucumber and carrots (Acar) provide a bright, acidic crunch that cuts through the richness. Pair with a hot cup of jasmine tea or iced Teh Botol for an authentic Indonesian experience.