Indonesian Style Steamed Chicken Rice (Nasi Tim Ayam)

Craving for chicken rice? Try this simplified version! The rice and chicken are lightly sautéed with butter and sesame together with some simple seasoning. Instead of using pre-packed stock, I simmered a pot of simple chicken stock for cooking the rice. Yes everything is simplified but it did not compromise the taste :D Result is a light and flavourful chicken rice but less oilier than the traditional Hainanese Chicken Rice :D 

Recipe source : ILove.ICooke.IBake
Ingredient
For the chicken :

• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 500gm chicken breast, diced
• 1 can button mushroom, sliced
• 1 tbsp butter
• 1 tsp sesame oil
• 1 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp pepper

For the rice :

• 2 cups rice, washed and drained
• 4 cloves garlic, chopped
• 1 tbsp butter
• 1/2 tbsp sesame oil
• 1 tbsp light soy sauce

For the soup : Bring to boil and simmer for 2 hours, sieved

• 500gm chicken breast bone
• 1 onion, chopped
• 1 carrot, chopped
• 1 tsp pepper

Method

1. Chicken : Heat butter and sesame oil. Fry onion and garlic till fragrant.
2. Add chicken and fry till meats turn white. Add in seasoning and mix well. Set aside.
3. Rice : Heat butter and sesame oil. Fry garlic till fragrant.
4. Add in rice and soy sauce and mix evenly. Add in chicken stock and cook in rice cooker as required till cook.
5. Prepare heat proof melamine bowls. (I've used disposable foil bowl)
6. Put some chicken mixture at the bottom of each bowl.
7. Add cooked rice on the top of the chicken till almost full.
8. Put bowls in the steamer and steam for 30 mins.
9. To serve....Unmould the chicken rice on a serving plate and serve with soup (I've added some chopped cabbage into the balanced stock and simmer for 30mins) at the side.

I am submitting this post to Asian Food Fest: Indonesia (Wendy from Wendyinkk.blogspot.sg), hosted by Alice from I Love. I Cook. I Bake(Link to HERE)