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.
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.
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.
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.
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.
Place garlic into mixing bowl and chop 6 sec | Speed 6. Scrape down sides of mixing bowl with spatula.
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.
Place cooked chicken into mixing bowl and shred 4 sec | ⤺ Speed 3.
Serve the shredded chicken over the rice. Drizzle with shallot oil and the prepared sauce. Garnish with chopped spring onions and crispy shallots.
Ingredients
Directions
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.
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.
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.
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.
Place garlic into mixing bowl and chop 6 sec | Speed 6. Scrape down sides of mixing bowl with spatula.
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.
Place cooked chicken into mixing bowl and shred 4 sec | ⤺ Speed 3.
Serve the shredded chicken over the rice. Drizzle with shallot oil and the prepared sauce. Garnish with chopped spring onions and crispy shallots.
