Cherry & Dennis Helper Habitat
Indonesian Nasi Tim Ayam
印尼雞肉香菇蒸飯
Recipe overview
This home-style version preserves the dish's defining character in a Hong Kong kitchen.
01
Ingredients
Main ingredients
- 500 g, diced boneless chicken thighs
- 400 g jasmine rice
- 6, soaked and sliced dried shiitake mushrooms
- 300 g baby bok choy
- 20 g, julienned ginger
- 3 cloves, minced garlic
Braising seasoning
- 2 tbsp soy sauce
- 1 1/2 tbsp oyster sauce
- 1 tsp sesame oil
- 700 ml chicken stock
- 1 tsp cornstarch
02
Tools
- household hob
- lidded steamer with rack
- four heatproof bowls
- separate steaming plate
- wok and spatula
- rice saucepan
- strainer
- chef's knife and cutting board
- measuring tools
- food thermometer
03
Steps
Step 1
Rinse jasmine rice until clear and drain for 20
Rinse jasmine rice until clear and drain for 20 minutes.
Step 2
Dice chicken thighs
Dice chicken thighs, slice soaked shiitake, julienne ginger and mince garlic.
Step 3
Mix soy sauce
Mix soy sauce, oyster sauce, sesame oil, cornstarch and 200 ml chicken stock.
Step 4
Stir-fry ginger and garlic
Stir-fry ginger and garlic, then chicken and shiitake until chicken surfaces lose raw colour.
Step 5
Add seasoned stock and cook until chicken and sh
Add seasoned stock and cook until chicken and shiitake are glossy; remove from heat.
Step 6
Cook rice with the remaining 500 ml chicken stoc
Cook rice with the remaining 500 ml chicken stock until mostly absorbed but grains remain firm.
Step 7
Divide chicken
Divide chicken, shiitake and sauce among four heatproof bowls.
Step 8
Spread partially cooked rice evenly over the chi
Spread partially cooked rice evenly over the chicken and press level.
Step 9
Bring ample steamer water to a boil
Bring ample steamer water to a boil, place bowls on the rack and cover.
Step 10
Steam over medium-high heat for 25 minutes witho
Steam over medium-high heat for 25 minutes without letting the steamer boil dry; place the baby bok choy on a separate steaming plate for the final 5 minutes and cook through.
Step 11
Check the chicken centre temperature
Probe the thickest chicken piece with a food thermometer and confirm at least 75°C and tender rice; if below 75°C, cover again, steam 5 minutes more and recheck.
Step 12
Rest 5 minutes
Rest 5 minutes, invert onto plates and serve with cooked baby bok choy.
Common mistakes
- Uneven pieces cook at different rates.
- Excess heat burns food before the centre is done.
- Shared raw and cooked utensils risk contamination.
- Seasoning before tasting can make food too salty.
Tips
Measure first; judge by colour, texture and safe centre doneness.
