Nasi Ayam Hainam is a popular Chinese/Singaporean dishes. It was made popular by some Chinese restaurants or fast food in Jakarta. That’s where I encountered the dish for the first time.
Now after move to the U.S., there is no other solution than a homemade Nasi Ayam Hainam to satisfy my appetite. Believe me: it’s very simple!
Serve: 5 – 7 people
- 1.5 lb. of boneless chicken breast (sliced into 1 – 1.5 cm.)
- 0.5 lb. of pork bone.
- 2.5 cups of white rice.
- 1.5 lb. of bok choy (cut into 2 pieces).
- 2 liter of water.
- 2 + 2 cloves of garlic (minced).
- 2 + 2 cm. of ginger (minced).
- Seasoning for rice, mix: 1 tablespoon of oyster sauce + 1 tablespoon of soy sauce.
- 1 tablespoon of cooking oil.
- Salt and pepper to taste.
- Garnish: chopped 5 pcs. of scallion.
- Put the pork bone, chicken breast, minced garlic (2 cloves), and minced ginger (2 cm.) in a large saucepan, pour the water in, and bring to boil for about 30 minutes. After boiled, add the bok choy and salt/pepper to taste. Set aside.
- In a medium skillet: pour the cooking oil, saute the minced garlic (2 cloves) and minced ginger (2 cm.) with the seasoning for about 1 minute. Add the rice and saute for about another 2 minutes. Move the rice into a medium bowl. Set aside.
- In a steamer (I’m using a traditional steamer pot): put the bowl and steam it for about 30 minutes.
How do I serve them to my family?
- In a plate: put some rice with sliced chicken breast, then garnish with scallion.
- In a small bowl: pour the sauce/water and bok choy.