Steamed Chicken Rice - Nasi Tim Ayam

9 July 2012 - Nasi Tim Ayam

If you read the recipe and the instructions in the Indochine kitchen website, it is a long and daunting recipe. But it is not. And you will be rewarded with a delicious satisfying food.


The recipe is from Indochine Kitchen (have lots of instruction pictures)

Steamed Chicken Rice - Nasi Tim Ayam
serves 8

For chicken broth
2 liters water
200 g chicken bones (from whole chicken used)

For meat marinade
1 (600 g) whole chicken, about 400 g chicken meat, cut into cubes
150 g pork, lean and cut into cubes
1 tsp salt
1/2 Tbsp dark soy sauce
1/2 Tbsp oyster sauce
1/2 tsp ground white pepper
1/2 Tbsp Shaoxing wine
1/2 tsp sesame oil
1 tsp sugar
1 Tbsp corn flour

For stir-frying meat
1/4 cup cooking oil
1 Tbsp sugar
30 g garlic, minced (half a bulb)
1 cup water

For stir-frying rice
1/4 cup cooking oil
1 (70 g) bulb garlic
750 g rice, soaked for 1 hour
1 Tbsp dark soy sauce
1 tsp salt

For condiments
5 eggs, hard-boiled
Coriander leaves and pickled cucumber