Taiwanese Chicken Rice (Chiayi Turkey Rice)
Taiwanese Chicken Rice (雞肉飯) is a comforting dish of shredded poached chicken over rice, topped with savory shallot sauce. Easy, flavorful, and satisfying!
Ingredients
- 2 chicken thigh, skin-on, boneless
- 2 tbsp neutral oil
- 3 shallots, sliced or chopped
- 4 slices ginger
- 1 scallion, chopped into half
- 1 L water
- 4 tbsp light soy sauce
- 1 tbsp chicken bouillon
- 2 tsp sugar
- 1 tsp white pepper
- Rice
Instructions
Make Fried Shallots
- Remove the chicken skin from the thigh meat.
- In a frying pan over medium heat, add chicken skin and fry until both sides are golden brown. Remove chicken skin from the pan.
- In the same pan, add 2 tbsp of cooking oil to the chicken fat. Add sliced shallots and fry until golden brown and crispy. Turn off heat and transfer the shallots to a plate lined with paper towel.
Make the Sauce
- Then in a pot, add chicken (skin removed), ginger, scallion, and water (water should be enough to cover the chicken). Bring it to a boil and let it boil for 3 minutes. Turn off heat and let the chicken sit, covered with a lid, for 15-20 minutes.
- Remove the cooked chicken, scallion, and ginger. Shred the chicken into bite-sized pieces.
- Add soy sauce, chicken bouillon, sugar, and white pepper to the poaching liquid. Mix and let it simmer for another 10 minutes. [Optional]: cut the fried chicken skin into bite sized pieces and throw them into the poaching liquid to boost the flavor.
Assemble the Bowl
- To assemble, top a bowl of rice with shredded chicken. Spoon the sauce over chicken and rice. Garnish with crispy fried shallots. Serve hot and enjoy!
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