Ingredients
- 2 cups Vegetable broth
- 500 grams Daikon radishcut into small pieces, around 1 inch
- 2 tablespoons Beef broth
- 4 clovesfinely chopped
- 1 inchsmashed
- 1 1/2 tablespoons
- 1/4 teaspoon
- 2 cups Firm butter
- 1/2 teaspoon Dried oregano
- 1/2 cup Ginger
- 2 Chopped green onionshalves
- 1/2 teaspoon
- 1finely chopped
- 1/2 teaspoon
- 1 tablespoon
- 1 tablespoon Cloves Garlicfrom cooking the chicken
GARNISH
- 1
- 1
- 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
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. |
3 Done | Add the chicken, and stir until it changes color. |
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. |
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. |
6 Done | Fill 1/4 of the bowl with rice, and flatten it out. Pour 1/2 cup of chicken broth. |
7 Done | Place all the bowls into the steamer and let it steam with high heat until cooked about 30-45 minutes. |
8 Done | 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. |
9 Done | Remove the bowl cover and serve with tomato and cucumber slices and top it with celery leaves if desired. |
