Nasi tim ayam jamur is a dish that qualifies for Indonesian comfort food. A Chinese influenced dish, it is not widely seen on menus outside of Java. In fact, it's a dish I don't recall seeing very often in restaurants on Java. If you do encounter it, it's likely to be in a city with a fairly sizeable Tionghoa population.
It is not a difficult dish to prepare, and it has the added benefit of being a dish that can be assembled ahead of time and served when you are ready. It can be made as a communal dish or in individual servings. Traditionally it might be served with acar (a cucumber and carrot pickle), but since I had recently made some do chua (Vietnamese pickled carrot and daikon), I served it with that. A quick stir fry of caisim (choy sum) with chilies and garlic completed the meal.
I used a whole chicken in preparing this dish, using the breast for this dish, the wings and legs for some ayam pong teh, and the backbone and ribs to make the chicken stock. Tjing doesn't care for chicken breast usually, so this is one way to make it palatable for her. You could, of course, just buy some boneless, skinless chicken breast (or thighs), and use some canned low-sodium chicken broth instead of making your own.
Nasi Tim Ayam Jamur
1 whole boneless, skinless chicken breast
2 cups rice, rinsed and drained
4 cups chicken stock (divided)
1/2 lb fresh mushrooms (in Indonesia, fresh straw mushrooms are the mushroom of choice, but you may choose to use oyster, button, shitake, or other mushrooms--I used shimeiji, Japanese brown beech mushrooms, because they were available and cheap)
4 TBS oil (approximately)
5 cloves of garlic, peeled and finely minced
1-inch slice of ginger, peeled and finely minced
1/2 tsp ground white pepper
2 TBS oyster sauce
2 TBS kecap manis (sweet soy sauce)
1 TBS kecap asin (regular soy sauce)
4 green onions, sliced
Cut the chicken into small cubes. Chop the mushrooms so that they're about the same size as the pieces of chicken. Heat a wok or skillet over medium high heat and add about 2 tablespoons of oil. When the oil is shimmering, add the ginger and garlic and fry briefly, not allowing them to brown. Stir in the chicken and fry for about a minute before adding the mushrooms. Add the oyster sauce, kecap manis, kecap asin and white pepper. Cook for about a minute longer. Remove from heat.
In a sauce pan, heat 2 tablespoons of oil over medium high heat. Stir in the rice. Stir well, making sure all the grains get coated with oil. Add 2 1/2 cups of the chicken stock. Stir and bring to a boil. Once the stock comes to a boil, cover and remove from heat. Allow the rice to absorb the liquid, about 10 or 15 minutes.
In heat proof bowls (you may choose which size you prefer--I have used both 1 1/2 cup ramekins and 3/4 cup ramekins) place a layer of the chicken mushroom mixture on the bottom. Top this with a layer of rice to the top of the ramekin or bowl. Spoon an additional tablespoon or two of the chicken broth over the top. Place the filled bowls in a steamer and steam for 15 minutes. The bowls may be filled earlier in the day (or a day earlier) and steamed when you are ready for dinner.
To serve, invert a plate over the top of a ramekin. Holding on tightly to both, flip them over, tap on the ramekin, and the chicken and rice should release, forming a mound of deliciousness on the plate.
Traditionally, a cup of the broth seasoned with the slices of green onion is served along with the rice.