Friday, August 24, 2012

Making Steamed Rice Topped with Chicken and Mushroom (Nasi Tim Ayam Jamur)

The parents-in-law are overseas this week, so my husband and I sort of got the house for ourselves for the whole week and I am enjoying it (Haha!). While his Mother is away, my husband tasks me to practice cooking at least once a day, either for lunch or dinner.

Yesterday evening, I experimented making Indonesian style steamed rice topped with chicken and mushroom (Nasi Tim Ayam Jamur) for the first time. Different from Singapore or Malaysia's Chicken Rice, this dish was indeed something new for my Malaysian husband and I myself hardly eat this food back home. The preparation for this dish took me more than an hour but I guess the results were worth the efforts, especially since my husband said the rice tasted quite nice.

Please note that the ingredients stated below are just my rough estimates. I didn't really measure the exact ingredients I used for the cooking as long as I achieved the balance of everything.

My style of Nasi Tim Ayam Jamur.

Steamed Rice Topped with Chicken and Mushroom 
(Nasi Tim Ayam Jamur)


  • 1 Small to medium chicken breast, cut in cubes
  • 1 Hard-boiled egg, skin peeled
  • 1/2 Can of button mushrooms, thinly sliced 
  • 5-6 Cloves of garlics, minced
  • 1/2 Sweet onion, minced
  • 1 Cup of rice, rinsed 
  • Sweet soy sauce
  • Thin soy sauce
  • Oyster sauce
  • Fish sauce
  • Sugar
  • Pepper
  • 3-4 Cups of chicken stock - you can prepare this yourself by boiling leftover bones or skin of chicken with a pot of water and a little bit of chicken flavour bouillon (optional)


1. For the topping: Sautee some of the minced garlic and all of the minced sweet onions until fragrant. Add the cubed chicken breast and sliced mushrooms. Add sweet soy sauce, thin soy sauce, fish sauce, oyster sauce, a dash of sugar and pepper. Put the hard-boiled egg into the mix and add half a cup of chicken stock. Cook the topping until there's a little bit of water left. Don't forget to taste it. Set aside.
2. For the rice: Sautee some of the minced garlic with the rinsed rice. Pour the chicken stock into the rice mixture. Stir evenly and cook the rice until there's almost no more water left in the wok. Season the rice mix with enough thin soy sauce, fish sauce and a little bit of pepper so it won't taste so bland.
3. Prepare a steamer.
4. In small (metal/aluminium/ceramic) bowls, put some of the chicken, mushroom and sliced egg topping in the bottom of the bowls. Top the chicken mix with some of cooked rice. Steam them for about 20-25 minutes until the rice is totally tender.
5. To serve: Place or flip the bowl against a plate so the bowl's content will be printed upon the plate. Serve this dish warm with light chicken broth and chopped leeks, if desired.

Instead of using chicken meat, we can also use beef or pork for this dish. I made about three small bowls of this halal steamed rice yesterday evening. As mentioned, this dish is best served warm so always heat it before eating the dish.

** Get the printable version of this recipe HERE.


  1. The rice and the meat on top looks nice! :D Good way to cook a one-dish meal, and the presentation is lovely XD

  2. I love steamed rice, especially when it's flavourful!


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