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   Rice & Noodle
     Chicken Noodle (Mie Ayam)
     Mie Goreng (Fried Noodle)
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     Nasi Tim (Steamed Chicken Rice)
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Nasi Tim (Steamed Chicken Rice)


5 cups of rice (preferable Jasmine, rinsed)

1 lbs ground chicken

5 shalltos finely chopped

6 cloves finely chopped garlic

4 tbs oil for stir frying

3 tbs sesame oil

salt and pepper to taste

Soy sauce

Sweet soy sauce

About 10 cups of chicken broth seasoned with salt


Heat both oil and sesame oil in a wok and stir in shallots. Stir fry for about 2 minutes or until golden brown. Add garlic and stir again for 1 minute. Add to the wok ground chicken and keep stirring to break down the meat. Add salt, pepper, soy sauce, and sweet soy sauce and stir until all ingredients are combined. Add about 5 tbsp of water and cover to simmer for about 5 minutes. Transfer to a plate.

To season the rice, add frying oil, sesame oil and garlic into a wok. Add in garlic and stir in until it turns slightly yellow. Add jasmine rice and stir for about 1 minute. Pour about 2 cups of chicken broth and cook until all liquid is gone.

To steam the chicken rice, place about 3 tbsp of chicken stir fry in a bottom of the bowl and cover with seasoned jasmine rice to about inch from the top of the bowl. Make sure the rice is press in together nicely inside the bowl. Add chicken broth flush to the edge of the bowl.

Place bowls inside a steamer, and steam for about 30-40 minutes. If the broth inside the bowl is gone before the rice is cooked, add more.

Serve and garnish with fried shallots.
Nasi Tim (Steamed Chicken Rice)