Taiwanese Chicken Rice
This lesser-known Taiwanese street food gem is a must-try. Originating from Chiayi in southern Taiwan, it's beloved by locals. Humble, savoury,simple, and absolutely delicious - a perfect representation of how uncomplicated ingredients can create an unforgettable culinary experience.
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
