Sort ingredients
curtdusoleil
QR Code
Listen
Pdf
Pull the entire rotisserie chicken apart into large rough pieces. Set aside.
Melt butter in a wide skillet over medium heat. Cook until amber and nutty smelling, 3 to 4 minutes. Watch it closely. Add all the minced garlic at once and stir constantly until deeply golden, jammy, and sweet smelling, 2 to 3 minutes.
Add the chili crisp and stir 20 seconds. Add soy sauce, oyster sauce, dark soy sauce, sesame oil, fish sauce, sugar, rice vinegar, and chicken stock. Bring to a simmer. Let reduce 1 to 2 minutes until glossy and slightly thickened.
Combine the shredded chicken with the sauce. Mix it. Toss aggressively until every piece is fully coated and glossy, 1 to 2 minutes.
Spoon rice into wide bowls. Heap the saucy chicken over the top. Spoon any extra sauce around the rice. Finish with scallions, sesame seeds, fried shallots, a heavy chili crisp drizzle, and red chili slices.