Taiwanese Chicken Rice

Taiwanese Chicken Rice

Taiwanese Chicken Rice, also known as "Ji Rou Fan" in Mandarin, is a beloved dish that encapsulates the essence of Taiwanese street food cuisine. It features succulent shredded chicken served over fragrant and flavorful steamed rice, accompanied by a delectable savory sauce.

Prep Time30 minsCook Time25 minsTotal Time55 mins
Yields1 Serving
For the Chicken:
 2 whole chicken legs, deboned
 2 cloves garlic, crushed
 15 g ginger, sliced
 2 spring onions, chopped
 15 g sesame oil
 1 pinch salt
 1 pinch white pepper
For the Rice:
 100 g jasmine rice, rinsed and drained
 1 ¾ cups, chicken broth
 15 g sesame oil
 2 ginger slices
 1 clove garlic, crushed
 1 pinch salt
For the Sauce:
 15 g garlic, minced
 30 g soy sauce
 15 g oyster sauce
 15 g sugar
 15 g sesame oil
 60 g chicken broth
Topping:
 50 g shallot oil
1

Place a large bowl on mixing bowl lid, weigh in whole chicken, crushed garlic, sliced ginger, spring onions, sesame oil, salt, and pepper. Cover the bowl and set it aside to marinate for about 30 minutes.

2

Insert simmering basket. Place washed rice, add 1000 g water, chicken broth, sesame oil, ginger slices, crushed garlic, and salt to the rice. Mix well with a spatula.

3

Place marinated chicken legs into Varoma dish and make sure the chicken do not fully cover the vents of Varoma dish. Place Varoma into position, steam the chicken and rice for 20 min | Varoma | Speed 2.

4

Once the rice and chicken are cooked, remove Varoma and set aside. Remove simmering basket with spatula. Keep rice warm until it is ready to serve. Reserve the soup and steamed chicken essence.

For the Sauce:
5

Place garlic into mixing bowl and chop 6 sec | Speed 6. Scrape down sides of mixing bowl with spatula.

6

Add soy sauce, oyster sauce, sugar, sesame oil, reserved chicken broth. Cook the sauce for 3 min | 120°C | ⤺ Speed 1. Remove the sauce and set it aside. Clean the mixing bowl.

7

Place cooked chicken into mixing bowl and shred 4 sec | ⤺ Speed 3.

8

Serve the shredded chicken over the rice. Drizzle with shallot oil and the prepared sauce. Garnish with chopped spring onions and crispy shallots.

Ingredients

For the Chicken:
 2 whole chicken legs, deboned
 2 cloves garlic, crushed
 15 g ginger, sliced
 2 spring onions, chopped
 15 g sesame oil
 1 pinch salt
 1 pinch white pepper
For the Rice:
 100 g jasmine rice, rinsed and drained
 1 ¾ cups, chicken broth
 15 g sesame oil
 2 ginger slices
 1 clove garlic, crushed
 1 pinch salt
For the Sauce:
 15 g garlic, minced
 30 g soy sauce
 15 g oyster sauce
 15 g sugar
 15 g sesame oil
 60 g chicken broth
Topping:
 50 g shallot oil

Directions

1

Place a large bowl on mixing bowl lid, weigh in whole chicken, crushed garlic, sliced ginger, spring onions, sesame oil, salt, and pepper. Cover the bowl and set it aside to marinate for about 30 minutes.

2

Insert simmering basket. Place washed rice, add 1000 g water, chicken broth, sesame oil, ginger slices, crushed garlic, and salt to the rice. Mix well with a spatula.

3

Place marinated chicken legs into Varoma dish and make sure the chicken do not fully cover the vents of Varoma dish. Place Varoma into position, steam the chicken and rice for 20 min | Varoma | Speed 2.

4

Once the rice and chicken are cooked, remove Varoma and set aside. Remove simmering basket with spatula. Keep rice warm until it is ready to serve. Reserve the soup and steamed chicken essence.

For the Sauce:
5

Place garlic into mixing bowl and chop 6 sec | Speed 6. Scrape down sides of mixing bowl with spatula.

6

Add soy sauce, oyster sauce, sugar, sesame oil, reserved chicken broth. Cook the sauce for 3 min | 120°C | ⤺ Speed 1. Remove the sauce and set it aside. Clean the mixing bowl.

7

Place cooked chicken into mixing bowl and shred 4 sec | ⤺ Speed 3.

8

Serve the shredded chicken over the rice. Drizzle with shallot oil and the prepared sauce. Garnish with chopped spring onions and crispy shallots.

Taiwanese Chicken Rice
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