Taiwanese-Inspired Chicken Rice
Steamed chicken thigh shredded and tossed in a savory soy-sesame sauce over rice.
Ingredients
Chicken
- 400 g chicken thighbone-in skin-on
- ⅓ tsp (2 g) fine salt
- 10 g gingersliced
- 16 g spring onion
Sauce
- 1 tsp (5 g) rendered chicken skin fatfrom above
- 1 Tbsp (16 g) light soy sauce
- ¼ tsp (3 g) sugar
- ⅛ tsp (0.2 g) white pepper
- ¼ tsp (3 g) sesame oil
- 1 serving chicken juices from steaming
Toppings
- 1 Tbsp crispy fried shallots
- 1 stalk spring onionsliced
Method
Salt the chicken
- Score the chicken on the thicker parts to help it cook evenly.
- Rub with salt and rest 15–30 min.
Remove skin and render fat
- Peel the skin off the chicken thigh in one piece.
- Place skin flat in a cold pan, skin-side down. Add 1–2 Tbsp water directly to the pan.
- Turn heat to medium and simmer until the water boils away completely.
- Lower heat slightly and continue cooking until the skin crisps in the rendered fat.
- Remove the crisped skin (snack or discard). Reserve the rendered fat for the sauce.
Steam the chicken
- Place ginger and spring onion under the chicken in a steamer.
- Steam 16–20 min until the thickest part reads 68–70°C. Rest 10 min. Carryover should bring it to ≈72–74°C.
Make the sauce
- Mix the rendered fat, soy sauce, sugar, white pepper, sesame oil, and all the chicken juices from the steamer.
Shred and toss
- Shred the chicken, pour over the sauce, and top with fried shallots and spring onion.
Notes
Sauce amounts are scaled to 40% of the original 1 kg recipe. Adjust to taste.
The rendered skin fat doubles as the shallot oil the original recipe calls for. If you skip the render step, substitute neutral oil or a bought shallot oil.
Divide into
1
servingNutrition Facts
Makes 1 serving
Serving size: 1 of 1 serving
Calories
Per serving
620
Total recipe
620
Total Fat
40g40g
Total Carbs
4g4g
Dietary Fiber
0g0g
Protein
58g58g