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Taiwanese chicken rice recipe
Taiwanese chicken rice recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Taiwanese-inspired chicken and shallot rice dish, tender meat infused with ginger flavor. Crispy chicken skin for snacking. Served with sliced cucumber and radishes. Elevate with Chinese rice wine for a viral Asian cucumber salad.
Ingredients:
  • 3 chicken marylands (see note)
  • 4 slices fresh ginger
  • 18.40 gm vegetable oil
  • 3 French or Asian shallots, thinly sliced (see note)
  • 42.00 gm soy sauce
  • 40.00 ml Chinese rice wine (Shaoxing)
  • 4.50 gm sugar
  • Steamed medium-grain rice, to serve
Instructions:
  • Peel off the skin from the chicken, chop it roughly, and set aside. Place the chicken and ginger in a large, deep frying pan, cover with cold water, and bring to a gentle simmer over medium heat. Let it simmer for 30 minutes on low heat. Remove the chicken from the broth and set it on a cutting board.
  • While the oil is heating in a separate frying pan over medium-low heat, add the chicken skin and cook for about 10 minutes, turning occasionally, until the fat has rendered and the skin is just starting to turn golden. Increase the heat slightly and continue cooking until the skin is crispy and golden brown. Optionally, use tongs to transfer the skin to a plate for later enjoyment or discard it while keeping the fat in the pan.
  • Lower the heat to medium-low in the pan with the reserved fat. Cook the shallots for 10-15 minutes, stirring occasionally, until they turn a deep golden brown. Transfer them to a plate lined with paper towel while keeping the fat in the pan.
  • Pour in the 1½ cups of reserved broth into the pan along with the reserved fat. Stir in soy sauce, rice wine, and sugar. Let it come to a boil over medium heat, then lower the heat to medium-low and simmer for 5-10 minutes until reduced by one third.
  • Once the chicken meat has cooled to a comfortable temperature, remove it from the bones and shred it. Divide the rice among serving bowls, top with the shredded chicken, drizzle with the hot broth, sprinkle with crispy shallots, and serve promptly.

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