nasi tim

Marvellina’s nasi tim ayam jamur follows her mother’s Indonesian steamed-rice recipe. Chicken, shiitake mushrooms and eggs cook in a dark broth that also colours the rice before individual bowls become neat domes on the plate.

Boneless, skinless chicken thighs marinate with oyster sauce, soy sauce, selected dark soy sauce, Shaoxing wine, white pepper, sesame oil and sugar. Dried shiitake mushrooms soften in warm water, which is saved for the broth.

Shallots, ginger and garlic sauté before the marinated chicken and sliced mushrooms join them. Hard-boiled eggs and the saved mushroom water then simmer with the mixture, turning the eggs lightly brown in the broth.

Jasmine rice cooks separately with garlic and a portion of that same broth until the liquid is absorbed. Half an egg, chicken and mushrooms go into each bowl beneath the partly cooked rice, with a little remaining broth added before steaming.

The steamed bowls are inverted onto plates to reveal the egg and chicken above the rice. Crispy fried shallots and fresh cilantro finish each dome just before serving.