Among the myriad of delightful dishes that Taiwan has to offer, one that stands out for its simplicity yet rich flavor is Taiwan Chicken Rice, known locally as “Ji Rou Fan”. This beloved dish is a testament to Taiwan’s diverse culinary heritage, combining influences from Chinese, Japanese, and local Taiwanese cuisines into a harmonious and delectable creation. The chicken is often poached to perfection, ensuring that it remains juicy and tender. But in this recipes I will use steaming method to cook the chicken. The rice, cooked with chicken broth and aromatics such as ginger and garlic, absorbs the essence of the chicken, resulting in a flavorful and aromatic base for the dish.

WHAT IS JI ROU FAN?

Ji Rou Fan, also known as Chicken Rice or Hainanese Chicken Rice, is a popular and beloved dish in Taiwanese cuisine. It features succulent poached or steamed chicken served on a bed of fragrant, seasoned rice, often accompanied by various condiments and garnishes.

The dish originated in Hainan Province, China, but it has become widely popular in Taiwan and other parts of Asia, each region adding its own twist to the recipe. In Taiwan, Ji Rou Fan is typically served with a flavorful chicken broth, along with sliced cucumbers, cilantro, and a dipping sauce made from soy sauce, ginger, garlic, and chili.

What sets Ji Rou Fan apart is its simplicity yet depth of flavor. The chicken is cooked to perfection, ensuring it remains tender and juicy, while the rice is cooked with chicken broth and aromatics, absorbing the essence of the chicken and creating a fragrant and flavorful base for the dish.

Ji Rou Fan is a staple street food in Taiwan, often found at bustling night markets and food stalls, as well as being a popular dish in restaurants and homes alike. Its comforting and satisfying flavors make it a favorite among locals and visitors alike, embodying the essence of Taiwanese cuisine.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

For the Chicken:

  • whole chicken legs, deboned: These are the main protein component of the dish. Chicken legs are typically used for their juicy and flavorful meat. Deboning them makes them easier to cook through and shred later. Chicken thighs or chicken breast can be used as substitutes. Ensure they are boneless for easier preparation.
  • cloves garlic, crushed: Crushed garlic adds aromatic flavor to the chicken. It infuses into the meat during cooking, enhancing its taste. Garlic powder or garlic paste can be used as substitutes. Adjust the quantity based on taste preference.
  • ginger, sliced: Sliced ginger adds a warm, spicy flavor to the chicken. It also helps to tenderize the meat and adds a subtle aroma. Ground ginger or ginger paste can be used as substitutes. Adjust the quantity based on taste preference.
  • spring onions: Chopped spring onions provide a fresh, oniony flavor and aroma to the chicken. They also add color and texture to the dish. Scallions or green onions can be used interchangeably. Leeks or chives can also work as substitutes.
  • sesame oil: Sesame oil imparts a nutty flavor and aroma to the chicken. It adds depth to the dish and complements the other flavors. Peanut oil, vegetable oil, or olive oil can be used as substitutes, though they will impart slightly different flavors.
  • salt: A pinch of salt enhances the natural flavors of the chicken and helps to season it evenly. Sea salt or kosher salt can be used. Adjust the quantity based on taste preference.
  • white pepper: White pepper adds mild heat and a subtle peppery flavor to the chicken. It’s milder in flavor compared to black pepper and blends well with Asian dishes. Black pepper can be used as a substitute, though white pepper has a milder flavor.

For the Rice:

  • jasmine rice, rinsed and drained: Jasmine rice is a fragrant long-grain rice variety. It’s fluffy and aromatic, providing a perfect base for the chicken. Basmati rice or any long-grain rice can be used as substitutes. Adjust the cooking time accordingly.
  • chicken broth: Chicken broth is used instead of water to cook the rice, adding richness and flavor. It infuses the rice with savory notes and complements the chicken. Vegetable broth or water can be used as substitutes. Adjust the seasoning accordingly.
  • sesame oil: Similar to the sesame oil used for the chicken, it adds a nutty flavor and aroma to the rice, enhancing its overall taste. Peanut oil, vegetable oil, or olive oil can be used as substitutes, though they will impart slightly different flavors.
  • Ginger and Garlic: These aromatics add flavor to the rice, echoing the flavors used in the chicken. They infuse into the rice during cooking, imparting a subtle but distinct taste.
  • Salt: Salt is used to season the rice, enhancing its flavor and ensuring it’s not bland.

For the Sauce:

  • garlic, minced: Minced garlic adds pungent flavor and aroma to the sauce. It provides a savory base and complements the other sauce ingredients. Garlic powder or garlic paste can be used. Adjust the quantity based on taste preference.
  • soy sauce: Soy sauce adds umami flavor and saltiness to the sauce. It’s a staple condiment in Asian cuisine and provides depth of flavor. Tamari or coconut aminos can be used as substitutes for gluten-free options. Adjust the quantity based on taste preference.
  • oyster sauce: Oyster sauce contributes a rich, savory-sweet flavor to the sauce. It adds depth and complexity, enhancing the overall taste of the dish. Hoisin sauce or mushroom sauce can be used as substitutes. Adjust the quantity based on taste preference.
  • sugar: Sugar balances the flavors in the sauce, providing a touch of sweetness to counteract the saltiness and acidity. Honey, maple syrup, or brown sugar can be used as substitutes. Adjust the quantity based on taste preference.
  • sesame oil: Just like in the chicken and rice, sesame oil adds a nutty aroma and flavor to the sauce, tying all the components together. Same substitutes as mentioned above.
  • chicken broth: Chicken broth adds liquid to the sauce while also imparting savory flavor. It helps to thin out the sauce and provides depth. Same substitutes as mentioned above.

Topping:

  1. shallot oil: Shallot oil adds a rich, oniony flavor and aroma to the dish. It’s used as a finishing touch to drizzle over the chicken and rice, enhancing their flavors. Sautéed onions or caramelized onions can be used as substitutes. Adjust the quantity based on taste preference.

RECIPES TIPS

  • Deboning Chicken Legs: If you prefer boneless chicken, debone the chicken legs yourself or ask your butcher to do it for you. This will make the chicken easier to eat and serve.
  • Marinating Chicken: Marinate the chicken legs with crushed garlic, sliced ginger, chopped spring onions, sesame oil, salt, and white pepper for at least 30 minutes to allow the flavors to penetrate the meat. You can marinate it overnight for even more flavor.
  • Shredding Chicken: After steaming, let the chicken legs cool slightly, then shred the meat into bite-sized pieces using two forks or your fingers. This will make it easier to serve and eat. If you using thermomix to shred the chicken, make sure you remove the skin. If you using chicken breast, you might need to shorten the time.
  • Adjusting Consistency: If the sauce is too thick, you can add a little more chicken broth to thin it out. If it’s too thin, continue simmering until it reaches your desired consistency.
  • Embrace Customisation: Feel free to personalize your Ji Rou Fan by experimenting with additional toppings or condiments. Try adding sliced cucumbers, chili sauce, or pickled vegetables for extra flavor and texture.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

Prepare the Chicken

  • Debone the Chicken Legs: Start by deboning the chicken legs, removing any bones and excess skin. This ensures that the chicken cooks evenly and makes it easier to serve later.
  • Marinate the Chicken: In a bowl, combine crushed garlic, sliced ginger, chopped spring onions, sesame oil, salt, and white pepper. Rub this marinade all over the chicken legs, ensuring they are well coated. Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate.

Cook the Chicken

  • Cook the Chicken: In a pot, bring water to a gentle simmer. Carefully add the marinated chicken legs to the pot, ensuring they are fully submerged. Poach the chicken over low heat for about 20-25 minutes, or until cooked through and tender. Remove the chicken from the pot and let it rest before slicing. OR steam the chicken for 25 minutes.

Prepare the Rice

  • Rinse the Rice: Rinse jasmine rice under cold water until the water runs clear. Drain the rice thoroughly.
  • Cook the Rice: In a rice cooker or pot, combine the rinsed rice, chicken broth, sesame oil, ginger slices, crushed garlic, and a pinch of salt. Cook the rice according to the manufacturer’s instructions or until tender and fluffy.

Make the Sauce

  • Prepare the Sauce: In a small saucepan, combine minced garlic, soy sauce, oyster sauce, sugar, sesame oil, and chicken broth. Bring the mixture to a simmer over low heat, stirring occasionally, until the sauce is slightly thickened. Adjust the seasoning to taste.

Assemble the Dish

  • Shred the Chicken: Once the chicken has rested, shred it into bite-sized pieces.
  • Serve the Chicken Rice: Divide the cooked rice among serving plates. Arrange the sliced chicken on top of the rice.
  • Drizzle with Sauce: Spoon the prepared sauce over the chicken and rice, ensuring each serving is generously coated.
  • Garnish and Serve: Garnish the dish with chopped spring onions and a drizzle of shallot oil. Serve hot and enjoy your flavorful Taiwanese Chicken Rice (Ji Rou Fan)!

Follow these step-by-step instructions to create a delightful Taiwanese Chicken Rice (Ji Rou Fan) that’s sure to become a favorite in your home. Happy cooking!

WHAT ELSE TO SERVE WITH ?

Taiwanese Chicken Rice (Ji Rou Fan) is delicious on its own but can be complemented with various side dishes to create a well-rounded meal. Here are some suggestions for dishes to serve alongside Ji Rou Fan:

  • Cucumber Salad: A simple cucumber salad dressed with rice vinegar, soy sauce, and sesame oil adds a refreshing contrast to the savory flavors of the chicken rice.
  • Stir-Fried Vegetables: Serve a colorful array of stir-fried vegetables such as broccoli, bell peppers, carrots, and snap peas. Seasoned with garlic, ginger, and a splash of soy sauce, stir-fried veggies provide texture and nutrition to the meal.
  • Fried Eggs: Top each serving of Ji Rou Fan with a fried egg for added richness and protein. The runny yolk adds a luxurious touch to the dish and complements the flavors of the chicken and rice.
  • Pickled Vegetables: Pickled vegetables such as radishes, cabbage, or daikon add a tangy and crunchy element to the meal. They provide a refreshing palate cleanser between bites of the savory chicken rice.
  • Taiwanese Braised Tofu: Braised tofu cooked in a savory sauce made with soy sauce, garlic, ginger, and star anise is a popular side dish in Taiwanese cuisine. It adds protein and a savory flavor to the meal, making it a perfect accompaniment to Ji Rou Fan.
  • Spicy Sauce: Prepare a spicy chili sauce or sambal to serve on the side for those who enjoy an extra kick of heat. This condiment adds depth and complexity to the dish and allows diners to customize the level of spiciness according to their preference.
  • Fruit Salad: Finish the meal with a light and refreshing fruit salad. Choose a variety of seasonal fruits such as mangoes, pineapples, and papayas, and toss them together with a squeeze of lime juice for a sweet and tangy contrast to the savory chicken rice.
  • Hot Soup: Serve a simple hot soup such as chicken broth with scallions or a clear vegetable soup on the side. The warm and comforting soup provides hydration and helps balance the richness of the main dish.

By incorporating these side dishes into your meal, you can create a balanced and satisfying dining experience that highlights the flavors of Taiwanese cuisine. Feel free to mix and match these options based on your preferences and dietary restrictions.

MADE AHEAD INSTRUCTIONS

Making Taiwanese Chicken Rice (Ji Rou Fan) ahead of time can save you time and make meal preparation more convenient. Here are some tips for preparing Ji Rou Fan ahead of time:

Preparing the Chicken:

  • Poach the Chicken: Cook the chicken legs ahead of time by poaching them until just cooked through. Let them cool, then store them in an airtight container in the refrigerator for up to 2 days.

Cooking the Rice:

  • Cook the Rice: Cook the jasmine rice as directed in the recipe. Once cooked, let the rice cool slightly before transferring it to an airtight container. Store the rice in the refrigerator for up to 2 days.

Making the Sauce:

  • Prepare the Sauce: Make the sauce according to the recipe instructions. Let it cool to room temperature, then transfer it to a sealed container. Store the sauce in the refrigerator for up to 2 days.

Assembling the Dish:

  • Reheat the Chicken: When ready to serve, reheat the chicken legs in a pot of simmering water or in the microwave until warmed through.
  • Reheat the Rice: Reheat the cooked rice in the microwave or on the stovetop with a splash of water or chicken broth to prevent it from drying out. Fluff the rice with a fork to ensure even heating.
  • Warm the Sauce: Warm the sauce gently on the stovetop or in the microwave until heated through.

Serving:

  • Assemble the Dish: Once all the components are heated, assemble the Ji Rou Fan by placing a portion of reheated rice on a plate, topping it with sliced chicken, and drizzling the warm sauce over the top.
  • Garnish and Enjoy: Garnish the dish with chopped spring onions and a drizzle of shallot oil. Serve immediately and enjoy your delicious Taiwanese Chicken Rice!

By following these make-ahead instructions, you can prepare Ji Rou Fan ahead of time and enjoy a delicious and convenient meal whenever you’re ready to serve. Just remember to reheat the components gently to maintain their flavors and textures.

STORAGE & REHEATING

Proper storage and reheating are essential for maintaining the flavor and texture of Taiwanese Chicken Rice (Ji Rou Fan). Here’s how to store and reheat Ji Rou Fan:

Storage:

  • Cool Down: Allow the cooked Ji Rou Fan components (chicken, rice, sauce) to cool down to room temperature before storing.
  • Airtight Containers: Transfer the chicken, rice, and sauce to separate airtight containers to prevent them from absorbing other odors in the refrigerator.
  • Label and Date: Label each container with its contents and date of preparation to keep track of freshness.
  • Refrigeration: Store the containers in the refrigerator for up to 3-4 days. Discard any leftovers beyond this timeframe.

Reheating:

  • Chicken: Reheat the chicken gently to prevent it from drying out. You can do this by placing the chicken in a covered dish or wrapping it in foil and reheating it in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, you can reheat it in a skillet over low heat with a splash of chicken broth to keep it moist.
  • Rice: Reheat the rice by adding a splash of water or chicken broth to prevent it from becoming dry. Microwave the rice in a microwave-safe dish, covered, for 1-2 minutes or until heated through. Alternatively, you can reheat it on the stovetop in a skillet with a little oil or water, stirring occasionally until warmed.
  • Sauce: Reheat the sauce gently in a small saucepan over low heat, stirring occasionally until heated through. Alternatively, you can microwave it in short intervals, stirring in between, until warmed.
  • Assembly: Once all the components are reheated, assemble the Ji Rou Fan as instructed in the recipe. Plate the reheated rice, top it with sliced chicken, and drizzle the warm sauce over the top.

Serving:

  • Serve the reheated Ji Rou Fan immediately, garnished with fresh chopped spring onions and a drizzle of shallot oil for added flavor. Enjoy your delicious meal!

By following these storage and reheating instructions, you can ensure that your Taiwanese Chicken Rice (Ji Rou Fan) remains flavorful and satisfying even when enjoyed as leftovers.

RECIPES FAQS

Can I use boneless chicken for Ji Rou Fan?

Yes, you can use boneless chicken thighs or chicken breast instead of chicken legs. Boneless chicken cooks faster and is easier to eat, making it a convenient option for Ji Rou Fan.

Can I use brown rice instead of jasmine rice?

Yes, you can substitute jasmine rice with brown rice for a healthier alternative. Keep in mind that brown rice may require a longer cooking time and more liquid compared to jasmine rice.

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 165°F (75°C) as measured with a meat thermometer. Alternatively, you can check for doneness by cutting into the thickest part of the chicken. The juices should run clear, and the meat should no longer be pink.

Can I make Ji Rou Fan ahead of time?

Yes, you can prepare Ji Rou Fan components ahead of time and assemble them when ready to serve. Steam the chicken, cook the rice, and make the sauce in advance, then store them separately in the refrigerator. Reheat the components gently before assembling the dish.

How long can I store Ji Rou Fan leftovers?

Ji Rou Fan leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to cool the leftovers completely before storing them and reheat them thoroughly before consuming.

Can I freeze Ji Rou Fan?

A: While you can freeze cooked chicken and rice separately, freezing the assembled Ji Rou Fan may result in changes in texture. It’s best to freeze the components separately and assemble them when ready to serve.

Can I adjust the seasoning of the sauce to suit my taste?

Yes, feel free to adjust the seasoning of the sauce to suit your taste preferences. You can increase or decrease the amount of soy sauce, sugar, or other seasonings according to your liking.

What can I serve with Ji Rou Fan as side dishes?

Ji Rou Fan can be served with side dishes such as cucumber salad, stir-fried vegetables, pickled vegetables, fried eggs, or Taiwanese braised tofu for a complete meal.

Can I reheat Ji Rou Fan in the microwave?

Yes, you can reheat Ji Rou Fan components in the microwave for convenience. Cover the dish with a microwave-safe lid or wrap it with a damp paper towel to prevent drying out while reheating.

Can I adjust the portion size of the recipes?

You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES VIDEO

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RECIPES CARD

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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