Nasi Tim Ayam Jamur (Chicken Mushroom Steamed Rice)

• •1 lb Boneless, skinless chicken thighs (diced into 1/2-inch pieces)
• •1 tbsp Light soy sauce (for chicken marinade)
• •1 tsp Sesame oil (for chicken marinade)
• •1 tsp Cornstarch (for chicken marinade)
• •1 tsp White pepper (for chicken marinade)
• •6 oz Fresh shiitake mushrooms (sliced (or 1 oz dried, rehydrated))
• •3 cloves Garlic (minced)
• •1 inch Fresh ginger (grated)
• •1 medium Shallot (minced (or 1/4 small onion))
• •2 tbsp Cooking oil
• •2 tbsp Light soy sauce (for chicken & mushroom sauce)
• •1 tbsp Dark soy sauce (for color, optional)
• •1 tbsp Oyster sauce
• •1 tsp Sugar
• •1 tsp White pepper
• •1 cup Chicken stock (for chicken & mushroom sauce)
• •2 cups Medium-grain rice (rinsed well)
• •2.5 cups Chicken stock (for steaming the rice in bowls)
• •4 piece Large hard-boiled eggs (quartered)
• •2 tbsp Green onions (chopped, for garnish)
• •2 tbsp Fried shallots (for garnish, optional)

Instructions

1. 1

   In a medium bowl, combine the diced chicken with 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, and 1/4 tsp white pepper. Mix well and let marinate for at least 15 minutes while you prepare other ingredients.

2. 2

   Heat 2 tbsp cooking oil in a large non-stick pan or wok over medium-high heat. Add minced garlic, grated ginger, and minced shallot, and sauté for 1-2 minutes until fragrant.

3. 3

   Add the marinated chicken to the pan and cook, stirring frequently, until browned on all sides, about 3-4 minutes.

4. 4

   Stir in the sliced shiitake mushrooms and cook for another 3-5 minutes until they soften.

5. 5

   In a small bowl, whisk together 2 tbsp light soy sauce, 1 tbsp dark soy sauce (if using), 1 tbsp oyster sauce, 1 tsp sugar, 1/4 tsp white pepper, and 1/4 cup chicken stock. Pour this sauce mixture over the chicken and mushrooms in the pan. Bring to a simmer and cook for 2-3 minutes until the sauce slightly thickens and coats the chicken and mushrooms.

6. 6

   Grease four heat-proof bowls (about 1.5-2 cup capacity each) with a little cooking oil. Divide the chicken and mushroom mixture evenly among the bottoms of the bowls.

7. 7

   Place a few quartered hard-boiled egg pieces on top of the chicken mixture in each bowl. Then, divide the rinsed medium-grain rice evenly among the bowls, gently pressing it down over the chicken and eggs.

8. 8

   Carefully pour approximately 5/8 cup (or about 150ml) of chicken stock into each bowl over the rice. The stock should just cover the rice. Ensure the bowls are placed in a steamer basket or a large pot with a steamer insert.

9. 9

   Bring water in the steamer to a rolling boil. Place the bowls in the steamer, cover tightly, and steam for 30 minutes, or until the rice is tender and the liquid is absorbed. Ensure the water level in the steamer doesn't run dry.

10. 10

    Carefully remove the bowls from the steamer. Using a knife, loosen the edges of the rice from the bowl, then invert each bowl onto a serving plate. Garnish with chopped green onions and optional fried shallots before serving hot.

Chef's Tips

• 💡To prevent water from dripping onto your Nasi Tim while steaming, cover the bowls loosely with aluminum foil or a kitchen towel before placing the steamer lid on.
• 💡For extra flavor, you can sauté a small amount of dried shrimp (hae bee) with the aromatics in Step 2.
• 💡If using dried shiitake mushrooms, rehydrate them in warm water for at least 30 minutes (or until soft) before slicing. Reserve some of the mushroom soaking liquid to add to the sauce for extra umami.