Taiwanese chicken rice recipe

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 1 hour 5 minutes

Ingrédients

3 chicken marylands (see note)

4 slices fresh ginger

18 ⅖ gm vegetable oil

3 French or Asian shallots, thinly sliced (see note)

42.00 gm soy sauce

40.00 ml Chinese rice wine (Shaoxing)

4 ½ gm sugar

Steamed medium-grain rice, to serve

Instructions

Step 1

Remove skin from the chicken, roughly chop and set aside. Combine the chicken and ginger in a large, deep frying pan and cover with cold water. Cover pan and bring just to a simmer over medium heat. Reduce heat to low and gently simmer for 30 minutes (see note). Transfer chicken to a board, reserving the broth.

Step 2

Meanwhile, heat the oil in a separate frying pan over medium-low heat. Add the chicken skin and cook for about 10 minutes, turning occasionally, until the fat has rendered and the skin is just becoming golden. Increase the heat slightly and cook a little longer, until the skin becomes crisp and golden brown. Use tongs to transfer the skin to a plate, if desired (for savouring later) or discard, reserving the fat in the pan.

Step 3

Reduce heat to medium-low in pan with reserved fat. Add the shallots to the pan and cook for 10-15 minutes, stirring occasionally, until deep golden brown in colour. Transfer to a plate lined with paper towel, reserving the fat in the pan.

Step 4

Add 1½ cups reserved broth to the frying pan with the reserved fat. Add soy sauce, rice wine and sugar. Bring to the boil over medium heat, then reduce heat to medium-low. Simmer for 5-10 minutes or until reduced by one third.

Step 5

When chicken meat is cool enough to handle, pull the meat from the bones and shred. Divide rice between serving bowls. Top with shredded chicken. Drizzle with the hot broth, top with crispy shallots and serve immediately.