Taiwanese-inspired brothy Chicken Rice
  1. Score the chix on thicker parts to allow it to cook evenly

  2. Rub chicken with 5g salt. Rest 15–30 min.

  3. Place ginger + spring onion under chicken.

  4. Steam for 16-20mins until thickest part reaches 68–70°C. Rest 10 min. Carryover should reach about 72–74°C.

  5. Mix 40g shallot oil + 40g light soy + 2g sugar + 0.5g white pepper + 5g sesame oil + whatever chicken juice is created from the steaming (I just use all of it)

  6. Shred chicken, add sauce, fried shallots & spring onions

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍚Rice Dish

CuisineTaiwanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

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