Nasi Tim Ayam (chicken steam rice).
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Composition - Nasi Tim Ayam (chicken steam rice):
- You need of For chicken stock (can also use store-bought chicken stock).
- Give 1 pc - kampong chicken bones (separate the bones and meat).
- Prepare 10 pcs chicken feet.
- Provide Pinch salt.
- You need For chicken.
- Prepare 1 of kampong chicken (meat, cut into bite size).
- Require Straw mushroom.
- Give 1/4 yellow onion, diced.
- Require 3 - garlics, minced.
- Prepare 3 tbs of sweet soya sauce.
- Provide 1.5 tbs for light soya sauce.
- Provide 2 tbs for oyster sauce.
- Give 1 tbs sesame oil.
- Require to taste Salt, pepper, sugar.
- Provide 100 ml for water.
- Prepare - For the rice.
- Prepare 3 cups short grain rice.
- You need 3.5 cups - chicken stock.
- Prepare 3/4 tbsp oyster sauce.
- Give 3/4 tbsp for sesame oil.
- Give 1.5 tbsp for sweet soya sauce.
- Require 1.5 tbsp of light soya sauce.
- Require of Salt, pepper, chicken stock powder.
- Need - For garnish.
- Require for Boil green vegetables.
- Need - Spring onion.
Nasi Tim Ayam (chicken steam rice) how to cook:
- Boil the chicken bones and chicken feet until tender. I used pressure cooker so took me 15 mins only. Add pinch of salt. Set aside. You can prepare the stock before and freeze it for future use..
- For the chicken: heat some oil in the pan, saute onion and garlic until fragrant. Add the chicken meat, cook until no longer pink. Add in mushroom, add all seasoning. Cook until most of the water is reduced. Taste and adjust the seasoning accordingly..
- For the rice: wash the rice, drain the water. In a pan, cook the rice with all seasoning and chicken stock, until the rice absorb all the stock. The rice is still hard at this stage. We will need to steam the rice again..
- Assemble: in a bowl, put some chicken, and covered it with rice.
- Steam for 30-40 minutes until the rice is cooked perfectly..
- Ready to serve with some veggies. Season the remaining chicken stock with salt/pepper/chicken stock powder and serve as a side dish..
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