Nasi Tim Ayam Jamur
(nah-see teem ah-yam jah-moor)
Food for Masuk Angin (When the Wind Enters: Sick Day Comforts)
When you wake up with that specific, heavy ache in your bones—what Indonesians call masuk angin—this is the only dish that will cure it. It is the ultimate Chinese-Indonesian comfort food: uncompromisingly gentle, broth-infused rice packed tight beneath a dark, sticky braise of sweet soy chicken and shiitake mushrooms. The grandmotherly secret isn't found in a pressure cooker; it lies in the traditional aron method of toasting the raw rice in garlic fat, and the reverse-engineered layering in individual steaming bowls. It is a slow, restorative process that rewards you with an incredibly comforting, melt-in-your-mouth dome of pure relief.
Before you start
Rehydrate the shiitake mushrooms.
Soak the dried mushrooms in hot water for 30 minutes before beginning the recipe. Reserve the deeply savory soaking liquid to use in the chicken braise.
Ingredients
- raw chicken wings or chicken bones4 large
- water4 cup
- garlic10 clove
- fresh ginger2 inch
- scallions2 med
- salt2 tsp
- ground white pepper1 tsp
- boneless skinless chicken thighs1 lb
- dried shiitake mushrooms1 cup
- vegetable oil4 tbsp
- Kecap Manis4 tbsp
- oyster sauce2 tbsp
- light soy sauce1 tbsp
- toasted sesame oil1 tbsp
- mushroom soaking liquid or water1/2 cup
- Jasmine rice1 1/2 cup
- eggs2 large
Method
- 01
Brew the restorative broth.
Combine the chicken wings, water, 3 cloves of smashed garlic, sliced ginger, and scallions in a medium pot and bring to a boil over medium-high heat. Skim off any foam, reduce the heat to low, cover, and simmer for at least 30 minutes, then season with 1 teaspoon of salt and 1/2 teaspoon of white pepper. Strain the broth, discarding the solids, and reserve the liquid for both cooking the rice and serving on the side.
- 02
Build the savory chicken and mushroom topping.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat, then sauté 4 cloves of minced garlic and the grated ginger until fragrant. Add the diced chicken, cooking until browned, followed by the diced mushrooms. Stir in the Kecap Manis, oyster sauce, light soy sauce, and remaining 1/2 teaspoon of white pepper, then pour in the half cup of mushroom soaking liquid or water. Let it simmer over low heat for 10 to 15 minutes until it reduces into a thick, dark brown glaze that clings to the meat. Turn off the heat and stir in the toasted sesame oil.
- 03
Par-cook the rice using the traditional aron method.
In a heavy-bottomed pot, heat the remaining 2 tablespoons of vegetable oil over medium heat and sauté the remaining 3 cloves of minced garlic until fragrant. Add the washed raw rice and stir continuously for two minutes to toast the grains slightly. Pour in two and a half cups of the warm chicken broth and the remaining 1 teaspoon of salt. Simmer gently, stirring occasionally, until the rice has absorbed almost all of the liquid, about 10 minutes. The grains will look swollen but remain hard in the center.
- 04
Layer the components in individual heat-proof bowls.
Lightly grease the inside of four 8-ounce heat-proof bowls or ramekins. Place half a hard-boiled egg at the bottom of each, cut-side facing up. Pack a generous scoop of the chicken and mushroom mixture firmly around the egg. Fill the remaining space with the par-cooked garlic rice, packing it down firmly with the back of a wet spoon so it will hold its shape later.
- 05
Add the secret moisture and steam to perfection.
Spoon two to three tablespoons of the remaining chicken broth directly over the packed rice in each bowl. Place the bowls in a prepared steamer setup over rapidly boiling water, cover, and steam over medium heat for 30 to 40 minutes until the rice is incredibly soft and tender.
- 06
Invert the bowls to serve.
Carefully remove the hot bowls from the steamer. Place a serving plate upside down over each bowl, hold them tightly together, and quickly flip. Tap the bottom and lift the bowl away to reveal a steaming dome of rice crowned with the dark chicken and egg, serving immediately with a small side bowl of the remaining hot broth.
Notes
White pepper is non-negotiable.
Black pepper has a distinct, piney heat that will overpower the delicate, warming notes needed here. Ground white pepper provides the earthy, foundational heat essential to authentic Chinese-Indonesian flavor.
Hack the broth if needed.
If boiling bones for 30 minutes isn't feasible on a weeknight, substitute four cups of high-quality, low-sodium store-bought chicken bone broth. Simmer it with the garlic, ginger, and scallions for 15 minutes to simulate a fresh, gelatinous stock.
The bowls matter.
Standard 8-ounce ceramic ramekins or flat-bottomed Pyrex storage bowls work perfectly in place of traditional tin molds to create the iconic dome shape.