Nasi Tim Ayam Jamur (Steamed Chicken Mushroom Rice – Instant Pot)

Nasi tim ayam jamur is a classic Indonesian rice dish that got its influence from the neighboring countries such as Singapore and Malaysian. It literally means steamed chicken mushroom rice. The traditional way of cooking it is to cook the rice on a stovetop and the chicken separately. Then, at the end, both will be combined in a bowl and will be steamed thoroughly. However, I am going to share my nasi tim ayam jamur version which is using Instant Pot instead. It cuts down the cooking time tremendously, yet it stills taste as delicious.

This nasi tim ayam jamur (steamed chicken mushroom rice) is a popular meal among local Indonesian and mostly sold by the Chinese Indonesian stalls or restaurants. As it is cooked together with fragrant garlic-ginger and chicken broth, the rice is fluffy and infused with lots of flavors. Plus, the rice will be topped with sweet and savory mushroom chicken. Personally, I think this chicken mushroom rice is best consumed in the morning. What a better way to start your day with a great, delicious and hearty breakfast, right? But really, this nasi tim ayam jamur is also best for lunch or dinner because it’s just so delicious that you can eat it all day long.

Tools I used:

• Non-stick skillet – non-stick skillet that is easy to clean, not too heavy, and evenly heated your cooking. This skillet is great for making scrambled egg, omelette and for any stir-frying needs.
• Instapot – My favorite kitchen gadget that I use quite often. I use this to make my fluffy steamed rice, cooking curry, making pork ribs and so much more. Good for slow-cooking, pressure-cooking, making soup/stew, etc.  

Tip: For this chicken mushroom rice, I personally think using dark meat is better and juicer. Also, if you do not have shiitake mushroom, it can be substituted with white, cremini or oyster mushroom. However, do use shiitake mushroom if possible – I think it’s tastier as you can get stronger mushroom flavor.

Ingredient:

• 4 cups jasmine rice – cleaned
• 1 garlic bulb – minced
• 1-inch ginger – minced
• 2 cans (14.5oz) chicken broth
• 1 ½ teaspoon sea salt
• 1 tablespoon olive oil
• 1 tablespoon sesame oil

Topping

• 1 lb chicken thigh (or breast) – cut into small cube
• 1 cup dried shiitake mushroom – soaked in water for at least 1 hour and sliced
• 2 tbsp olive oil
• 3 tbsp oyster sauce
• 3 tbsp sweet soy sauce
• 2 tbsp soy sauce
• 2 stalks green onion (optional) – (chopped to garnish)
• Soft-boiled egg (optional)
• Lettuce (optional)

Direction:

• Heat 1 tablespoon of olive oil in a pan under medium heat. Once heated, add minced garlic and ginger. Cook until it is fragrant or about 1 minute. Set aside.
• Using the same pan, add more olive oil and heat it under medium heat. Then, add chicken, shiitake mushroom, oyster sauce, sweet soy sauce, and soy sauce.
• Give a quick stir and let it cook until the sauce is a bit bubbly. Don’t worry if all are not cooked thoroughly, because we are going to toss these in Instapot and the chicken will continue to be cooked more until it is done in Instapot.
• Turn the heat off and let’s assemble and cook everything in Instapot.
• In the Instapot, first, add cleaned jasmine rice, salt, chicken broth, sesame oil and the cooked minced garlic and ginger. Give it a quick stir.
• Then, slowly add the cooked chicken and mushroom to the top of the rice. Try to keep the chicken and mushroom on top of the rice.
• Close the lid and press “Rice” mode. Let it cook until it is done and remove the lid when it is safe to do so.
• Once it’s done, let’s assemble. In a bowl, scoop out the chicken and mushroom and place at the bottom of the bowl. Then, scoop the rice and add it on top of the chicken. Press it down. Then, place a place on top of it and turn it around. Slowly take out the bowl. You should get a nice bowl-shaped of steamed chicken mushroom rice.
• Garnish with chopped green onion, lettuce and soft-boiled egg. Enjoy!