Monthly Menu: Steamed Seasoned Rice with Chicken and Mushroom Topping (Nasi Tim Ayam Jamur)

Today is the last Thursday of the month and as we - some of Indonesian foodie bloggers agree that the last Thursday of every month is the time for us to post our monthly menu. It does not matter when we cooked it, but we are supposed to post it on the last Thursday of the month. And since my position in this globe is further up north-west, I will be the last to post this writing I believe...(the truth is I am a last minute person, I just cooked it for dinner last nite...hahaha..).
It is so good to see Indo foodie bloggers from all around the world post the same menu on the same date...



August menu is steamed seasoned rice with chicken and mushroom topping (Indonesian-nasi tim ayam jamur). And here comes my version of nasi tim ayam jamur, which is loved by my little family, especially my Bianca...



Ingredients:
To make the steamed seasoned rice:
- 1/2 portion of the broth from boiling chicken legs, app. 1lt
- 3 cups of jasmine rice
- 5cloves of garlic, chop thinly
- 1tsp of ground white pepper
- 1tsp of salt

To make topping:
- 5 whole chicken legs, boil until tender, shred the meat, discard fat and bones and keep the broth aside
- 2can of straw mushroom
- 8cloves of garlic
- 4cm of ginger, slice thinly
- 2Tbsp of sesame oil
- 2Tbsp of fish sauce
- 3Tbsp of oyster sauce
- sweet soy sauce as needed
- 1tsp of ground white pepper
- 3 green onion, chop thinly

To make soup:
- 1/2 portion of the broth from boiling chicken legs, app. 1lt
- 5cloves of garlic
- 2cm of ginger, slice thinly
- salt
- sugar
- 1tsp of ground white pepper
- 3 green onion, chop thinly
- oil for saute

Side dishes:
- fried wonton, see the recipe here
- chili vinegar (I skipped this one)



Directions:
To make the rice:
In a big pot, place the broth and boil. Add garlic which was previously sauteed with a little bit of oil. Add salt, pepper and stir it well. Add pre-washed rice and stir it for awhile. Close the lid and let it cook until all the water immersed. Keep it aside.

To make topping:
In a wok, saute chopped garlic and ginger with sesame oil until fragrant. Add fish sauce and oyster sauce and stir it well. Add shredded chicken meat and then sweet soy sauce and stir it well. Add pepper, mushroom and a little bit of broth and continue to cook until boiling. Add green onion and stir. Keep it aside.

To make soup:
Boil the broth in a pot and add sauteed garlic, ginger, salt, sugar and pepper and stir it well. When it is boiling, add chopped green onion and immediately turn off the heat.

To cook/steam:
Put the topping in a heat resistant bowl until 1/3 high. And then top it up with the half-cooked seasoned rice. Place bowls in a steamer and steam it for 15-20minutes until the rice cooked.

To serve:
Place the bowl upside down on a plate and carefully remove the bowl, so that the chicken topping will be on top of the rice now. Serve the soup in a small bowl at side. Add fried wonton and chili vinegar at the side too if you like. Serve it warm.