Looking for a deeply comforting, flavour-packed, and easy Asian chicken recipe? Meet Taiwanese Chicken Rice (雞肉飯 / Ji Rou Fan) — a staple of Taiwanese street food, this dish combines tender shredded chicken, savoury sauce, and fragrant rice for a simple yet unforgettable meal.
A Brief History of Ji Rou Fan
Did you know this beloved Taiwanese chicken rice dish originally started as turkey rice?
After World War II, due to shortages of chicken in Chiayi, a city in southern Taiwan, locals substituted turkey instead — creating a new local favourite: Chiayi Turkey Rice (火雞肉飯). Over time, as chicken became more available and more commonly used at home, variations using chicken (like this one) became popular across the island.
Today, whether made with turkey or chicken, this dish remains one of Taiwan’s most iconic comfort foods — often found at night markets, lunch stalls, and family kitchens alike.
My Go-To Spot for Taiwanese Chicken Rice in Taipei
If you’re ever in Taipei, don’t miss Liang Ji Chiayi Chicken Rice (梁記嘉義雞肉飯) — a hidden gem that’s especially popular with local taxi drivers. I still remember how, around lunchtime, the street would fill with yellow cabs and you’d see drivers stopping in for a quick plate of chicken rice. That’s how you know it’s legit.
This spot is especially nostalgic for me — my grandma lives nearby, and we’d often pick up takeaway to enjoy together at her place. I’ve been going since I was a kid, and honestly, it’s still my favourite version of Ji Rou Fan to this day.
Liang Ji Chiayi Chicken Rice (梁記嘉義雞肉飯)
No. 19, Lane 90, Songjiang Rd, Zhongshan District, Taipei City, Taiwan 104
Why You’ll Love This Recipe
This Taiwanese Chicken Rice is easy to make, high in protein, and packed with flavour and texture — from tender shredded chicken to crispy shallots and savoury sauce. It’s a comforting, satisfying dish that comes together with simple ingredients but delivers big on taste.
Tips for Perfect Taiwanese Chicken Rice
- Don’t overcook the chicken: Poaching it gently and letting it sit in the hot water ensures it stays juicy and tender.
- Save the broth: It’s packed with flavour and forms the base of your sauce.
- Use chicken thigh or leg: It’s more flavourful and juicy than breast meat.
- Don’t skip the shallots: Crispy shallots add that signature Taiwanese aroma and crunch.
Whether you’re craving a nostalgic taste of Taiwan or just looking to try something new, this dish won’t disappoint.
Tried it? Tag me on Instagram or share your version — I’d love to see it!
Taiwanese Chicken Rice
Ingredients
- 2 Chicken legs deboned, skin separated
- A few Spring onions
- 4-5 ginger slices
- 1 tbsp salt
- 1-2 tbsp cooking wine
- water for cooking
- 1-2 pcs shallots (about 30g) sliced or diced
- finely chopped spring onion for garnish (optional)
- cooked rice to pair
FOR THE SAUCE
- 80 ml chicken broth
- 2 tbsp soy sauce
- 1/4 tbsp salt
- 1 tsp sugar
- 1 tsp dashi powder (or MSG)
- sliced fried chicken skin
Instructions
- Poach the Chicken : Bring a pot of water to a boil. Add spring onions, ginger, cooking wine, and salt. Stir well. Add the chicken, boil for 1 minute, then turn off the heat. Cover the pot and let the chicken sit in the hot water for 15 minutes. Remove the chicken and let it cool. Reserve the broth for sauce.
- Fry the Chicken Skin : Ina pan, cook the separated chicken skin over medium-high heat until golden and crispy. Remove and set aside for garnish and sauce.
- Make Crispy Shallots : Use the leftover oil from frying the chicken skin. Add sliced shallots to the hot oil and fry on low heat until they become golden. Strain and spread them on kitchen paper to crisp up. Reserve the shallot oil for drizzling over the rice.
- Make the Sauce : In a small saucepan, combine chicken broth, soy sauce, salt, sugar, dashi powder,white pepper, and sliced crispy chicken skin. Heat until everything is well combined.
- Assemble the Bowl : Slice or shred the cooled chicken. Spoon a bit of chicken shallot oil over hot rice. Top with shredded chicken, crispy shallots, spring onions, and fried chicken skin. Drizzle with the savoury sauce and serve immediately.
Video
Notes
