Nasi Tim Ayam (Steamed Chicken Rice)

For the chicken stock

• 500g chicken thigh fillet
• water
• 5 garlic cloves, finely chopped
• salt and pepper
• 3-4 spring onions (for serving the soup with the steamed chicken rice)

1. Heat a little bit of oil in your saucepan, then add garlic. Stir fry for a couple of minutes. Add Salt and Pepper.
2. Pour water to the sauce pan, and let it boil
3. Add the chicken fillets to the sauce pan, and boil for 15 minutes, or until cooked.
4. Set aside the stock for later use (see instructions for final steps)

For the Rice

• 1 tbsp vegetable oil
• 5 garlic cloves, finely chopped
• 500g (2 1/2 cups) Jasmine Rice
• 2tbsp sesame oil
• 2tbsp soy sauce

1. On a small frying pan, or a bigger saute pan (it may seem bigger for this task but the pan can be reused to stir fry the chicken as specified below), heat vegetable oil
2. Add minced garlic, and stir fry for a couple of minutes.
3. Pour the sauteed minced garlic to the rice cooker, add rice, then add the sesame oil and soy sauce. Mix until the sauce coats the rice.
4. Pour the chicken stock on top of the rice. The amount of stock should be the same measurement you usually use to cook white rice in rice cooker. I usually measure the amount of stock/water by inserting my pointer finger to ensure that from the top of the rice bed and the surface of the water/stock is the same height as almost a third of my pointer finger.
5. Set the rice cooker to cook. Meanwhile, continue preparing the chicken.

For the Chicken

• 2tbsp vegetable oil, depending on how much your wok need to stir fry the chicken so it doesnt stick
• Approx 500g of Cooked chicken (see ingredients for Chicken Stock), cut into small dice
• 5 garlic cloves, finely chopped
• 1 - 2tbsp ginger, peeled and finely chopped
• 4 tbsp kecap manis (sweet soy sauce)
• 4 tbsp of soy sauce
• 4 tbsp of sesame oil
• sugar, salt and pepper to taste

1. Heat vegetable oil in a wok/saute pan.
2. Stir fry mince garlic for a couple of minutes.
3. Add ginger, stir fry for another couple of minutes
4. Add the diced chicken, then pour in the soy sauce, sweet soy sauce, sesame oil, sugar, salt and pepper.

Now finally, once the rice and the chicken is ready, here are some final steps:

1. Boil water in a steamer and prepare 6 ramekins or small bowl
2. Spread the stir fried chicken at the bottom of the ramekins until almost half of the ramekin cup.
3. Add the rice on top of the chicken, and add more until it reaches the top of the ramekin. Press down with spoon to ensure the rice is packed and solid.
4. Put the ramekins on the steamer and steam for 15 minutes. 
5. Meanwhile, boil the chicken stock, and add in 3 - 4 spring onions.
6. To serve, turn the ramekin upside down, leave for a minute or two, then try to carefully remove the ramekin. Serve with the clear chicken soup (chicken stock).

Serves 4 - 6 depending on age and appetite