Steamed Rice Topped with Chicken and Mushroom (Nasi Tim Ayam Jamur)

Directions

1. For the topping: Sautee some of the minced garlic and all of the minced sweet onions until fragrant. Add the cubed chicken breast and sliced mushrooms. Add sweet soy sauce, thin soy sauce, fish sauce, oyster sauce, a dash of sugar and pepper. Put the hard-boiled egg into the mix and add half a cup of chicken stock. Cook the topping until there's a little bit of water left. Don't forget to taste it.
2. For the rice: Sautee some of the minced garlic with the rinsed rice. Pour the chicken stock into the rice mixture. Stir evenly and cook the rice until there's almost no more water left in the wok. Season the rice mix with enough thin soy sauce, fish sauce and a little bit of pepper so it won't taste so bland.
3. Prepare a steamer.
4. In small (metal/aluminium/ceramic) bowls, put some of the chicken, mushroom and sliced egg topping in the bottom of the bowls. Top the chicken mix with some of cooked rice. Steam them for about 20-25 minutes until the rice is totally tender.
5. To serve: Place or flip the bowl against a plate so the bowl's content will be printed upon the plate. Serve this dish warm with light chicken broth and chopped leeks, if desired.