Steamed Chicken Rice (Nasi Tim Ayam)

Ingredients

• 500g (1.1 lb) chicken pieces 500g (1.1 lb) chicken pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 3 cups (710ml) chicken broth 3 cups (710ml) chicken broth
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fried shallots, for garnish Fried shallots, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, sesame oil, ginger paste, minced garlic, salt, and white pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Let the chicken marinate for at least 30 minutes.
3. 3.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
4. 4.
   In a large pot, heat the vegetable oil over medium heat. Add the drained rice and stir-fry for 2-3 minutes until lightly toasted.
5. 5.
   Add the chicken broth, pandan leaves, and a pinch of salt to the pot. Bring to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked.
7. 7.
   While the rice is cooking, prepare a steamer. Place the marinated chicken pieces in a heatproof dish and steam for 20-25 minutes, or until the chicken is cooked through.
8. 8.
   Once the chicken and rice are cooked, remove them from the heat. Discard the pandan leaves.
9. 9.
   Serve the steamed chicken on a plate with a generous portion of fragrant rice. Garnish with fried shallots.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat and enhance its tenderness.

Tips & Tricks

• For added flavor, you can add a few slices of ginger and pandan leaves to the chicken broth while cooking the rice.
• To achieve a more fragrant rice, you can substitute jasmine rice with basmati rice.
• For a healthier option, you can use skinless chicken breast instead of chicken pieces with skin.

Serving advice

Serve the Steamed Chicken Rice hot, with a side of clear chicken broth. It pairs well with a refreshing cucumber salad or pickled vegetables.

Presentation advice

To enhance the presentation, arrange the steamed chicken pieces neatly on top of the rice and sprinkle fried shallots over them. Serve the dish on a decorative platter or individual plates for an elegant touch.