Ingredients
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2 cups Vegetable broth
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500 grams Daikon radishcut into small pieces, around 1 inch
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2 tablespoons Beef broth
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4 clovesfinely chopped
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1 inchsmashed
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1 1/2 tablespoons
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1/4 teaspoon
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2 cups Firm butter
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1/2 teaspoon Dried oregano
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1/2 cup Ginger
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2 Chopped green onionshalves
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1/2 teaspoon
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1finely chopped
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1/2 teaspoon
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1 tablespoon
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1 tablespoon Cloves Garlicfrom cooking the chicken
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GARNISH
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1
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1
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optional Fried shallot
Directions
Nasi Tim Ayam or Indonesian-style steamed rice with chicken, involves cooking the chicken and rice separately with seasonings and then steaming them together in a bowl. The dish is uniquely presented in a dome shape, making it a visually appealing meal.
Steps
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1
Done
|
Rinse the rice with cold water until the water runs clear. Drain the rice and set aside. |
|
2
Done
|
In a saucepan, heat the vegetable oil over medium heat. Add the garlic, shallot, and ginger and sauté until fragrant, about 1-2 minutes. |
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3
Done
|
Add the chicken, and stir until it changes color. |
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4
Done
|
Add sweet soy sauce, salt, pepper, sesame oil, soy sauce, oyster sauce, sugar, and water. Mix well. Simmer until the chicken is cooked. Remove from heat. |
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5
Done
|
Prepare 4 small stainless steel bowls. In each bowl, place half of the hard-boiled egg at the bottom. Fill 1/4 part of the bowl with sauteed chicken, and flatten it out. |
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6
Done
|
Fill 1/4 of the bowl with rice, and flatten it out. Pour 1/2 cup of chicken broth. |
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7
Done
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Place all the bowls into the steamer and let it steam with high heat until cooked about 30-45 minutes. |
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8
Done
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Remove from the heat. Take a plate and place it over the bowl with care, then quickly invert the bowl so that it sits on top of the plate. |
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9
Done
|
Remove the bowl cover and serve with tomato and cucumber slices and top it with celery leaves if desired. |
