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

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I experimented making Indonesian style steamed rice topped with chicken and mushroom (Nasi Tim Ayam Jamur) for the first time yesterday. Different from Singapore or Malaysia's Chicken Rice, my version of this dish doesn't use any ginger.

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Cost per recipe $4.55 view details


  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.
  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.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1370g
Calories 1122  
Calories from Fat 175 16%
Total Fat 19.49g 24%
Saturated Fat 5.66g 23%
Trans Fat 0.17g  
Cholesterol 275mg 92%
Sodium 2484mg 103%
Potassium 1502mg 43%
Total Carbs 170.95g 46%
Dietary Fiber 7.4g 25%
Sugars 10.78g 7%
Protein 59.17g 95%
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