Nasi Tim Ayam (Steam Rice In A Bowl with Chicken and Mushroom in Sweet Soy Sauce)

I don’t know how to translate this dish, probably Steam Chicken Rice or Claypot Chicken Rice. It is a well known dish in Jakarta and some other parts of Indonesia. Although it resembles Claypot Chicken Rice (Chinse Style), but once you taste it, you can actually know the differences immediately.

This is very easy to make but needs lots of washing before and after the cooking process. We love this because of the combination of the flavor (sweet but also savory), yummy and delicious chicken soup that accompany the rice, and the soft rice and super tender chicken that makes this dish suitable for breakfast (it’s very common in Indonesia to have breakfast with this), lunch, or even dinner. I used to bring this to picnic too. Even when you’re not feeling well, this is the perfect dish for you because it is easy to chew and swallow, and the chicken soup will boost your energy and help you fighting the flu.


Nasi Tim Ayam for 4 portions:

How to make the chicken broth from kampong chicken (ayam kampung):

  1. Take out the chicken feet and claw, wings, neck and head, or use chicken bones (from 2 chickens)
  2. Boil water in a large stock pot (about 2 liter) with 5 crushed garlic, large onion (slice), 8 onion stalks cut into 5 cm, 1 carrot cut into 4, and 1 thumb ginger (slice)
  3. Put the chicken chicken feet, etc into the pot and cook in low heat (usually needs 3 to 4 hours). Bring to boil with medium heat after 3 or 4 hours (depending on how low is the heat)
  4. Turn off the heat, let everything stay in the stock pot for at least 1 hour
  5. Remove the chicken and strain the stock

How to make chicken and mushroom in soy sauce:


  1. Take the chicken breast and thigh from 1 chicken kampong, cut into small pieces
  2. 150 any kind of mushroom that you like (usually shitake), cut in small pieces
  3. 8 cloves of garlic (minced)
  4. 3 shallots (minced)
  5. 8 celery or spring onion (minced)
  6. 1 tbsp sweet soy sauce, 1 tsp oyster sauce, 1 tsp fish sauce, 1 tbsp soy sauce, 1 tsp ang ciu (optional)
  7. Chicken stock

How to make

  1. In a  large non sticking pan, add 1 tsp of oil / butter
  2. After the oil is hot, add cloves and garlic and stir fry until fragrant
  3. Add the chicken, stir fry until the color turns into white
  4. Add sweet soy sauce, etc. Taste and add the sauce to your liking. I usually add more sweet soy sauce
  5. Add chicken stock (about 100 ml) and cook until the chicken is tender
  6. Add the mushroom
  7. The chicken and mushroom must be watery because we will use the water/soup to cook the rice. So add more water if necessary. We need about 20 tbsp of soup from the chicken and mushroom
  8. Turn of the heat, add the minced salary and mixed well

How to cook the rice:


  1. Wash white rice for 4 portions
  2. 8 garlic (minced)
  3. 5 shallots (minced)
  4. A pinch of salt

How too cook:

  1. In a large pan, heat 1 tsp of oil
  2. Add garlic and shallots and stir fry until fragrant (use only medium heat)
  3. Add the rice, stir fry for about 3 minutes
  4. Add 5 tbsp of chicken broth and 1/2 tsp of salt. Keep stir fry the rice for another 3 minutes
  5. Add all the soup from the chicken mushroom. Stir fry so the bottom of the pan will not burn. Cook until all the water is absorbed by the rice
  6. In this step, you have to check whether the rice is cooked enough and ready to be put into the steamer or not. I usually still have to add more chicken broth to cook the rice until it is quite soft but actually still not ready to be eaten

How to make steam chicken and mushroom rice (nasi tim ayam):

  1. Prepare the steamer, bring the water to boil
  2. Meanwhile, prepare 4 small pot to cook the rice
  3. Fill 1/4 pot with chicken and mushroom
  4. Add rice until 3/4 pot
  5. Full the pot with chicken broth
  6. Cook in the steamer until well cooked
  7. I add 1 tbsp chicken broth (2 or 3 times) during the steaming process so the top of the rice won’t get dry
  8. Turn off the heat once it’s cooked, take out the pot, and let it cool for few minutes
  9. Turn the rice upside down in a plate so the chicken and mushroom will be on top of the rice
  10. Serve hot with chicken soup
  11. To make the soup: bring to boil the stock in a smaller pot and add salt (to taste), a pinch of sugar, fried shallots or fried minced garlic, and minced salary. Add the shallot/garlic and celery only when you already turn off the heat
    Daddy also likes this very much. Once you cook the broth correctly, it will turn into yummy and delicious chicken soup, or like the boy always says: “The soup is tasty……”

    It might sound easy, but actually I sometimes fail in making this dish too. Usually because the rice is not soft enough or too dry or the combination of the flavor is not good enough
    It might sound easy, but actually I sometimes fail in making this dish too. Usually because the rice is not soft enough or too dry or the combination of the flavor is not good enough

So, enjoy the food and I will go making steam fish for dinner.


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