There is nothing I love more in this world than a bowl of Taiwanese Chicken and Rice, easily my favorite Taiwanese Street Food ever.
Taiwanese Chicken and Rice is super easy to make at home with easy-to-find ingredients!
Imagine juicy shredded chicken, served with savory sauce, crispy fried shallots, and chicken oiled rice; if you are drolling, you need to try Taiwanese Chicken and Rice.
Pair this chicken rice bowl with Taiwanese Cucumber Salad, and you got yourself the PERFECT summer dinner.
Growing up, Taiwanese Chicken and Rice was my go-to order every time I visit night markets in Taiwan.
After moving to Canada, I never found a restaurant to replicate the recipe, so I decided to make the recipe myself.
I am proud to say; I have for sure perfected this chicken and rice recipe. The sauce is identical to the ones you find in Taiwan, and the chicken is NOT DRY AT ALL; it is juicy, soft, and MOIST.
There are two secret components of this recipe that makes this Taiwanese Chicken and Rice EXTRA AUTHENTIC.
First is the fried shallots in chicken oil.
Oh my goodness, you will not believe how delicious and unreal your house will smell after you fry the shallots in the chicken oil.
Just these two ingredients alone with a bowl of rice will already be the most delicious thing you have ever had.
The second component is the rice.
DO NOT WASTE THE STOCK.
By making the rice with chicken stock, all the rice will be cooking in herb, spices, and chicken oil. I know these two components take time, but trust me, it is worth it.
Do you like Taiwanese Street Food Recipes? Here are some AUTHENTIC recipes that you will LOVE!
- Taiwanese Chow Mein (Authentic Traditional Recipe!)
- Beef Shacha Fried Rice (20 Minutes)
- Traditional Taiwanese Braised Pork Hock
- BEST Crispy Taiwanese Potstickers (Secret Family Recipe)
Ingredients
- 2 pieces of Chicken Breast or Thigh (separate meat and skin)
- 2.5 cups of Chicken Stock
- 2.5 cups of Water
- 3 slices of Ginger
- 1 green Onion
- 1 tsp of Sichuan Peppercorn (optional)
- 2 tsp of Five-Spice Powder
- 1 Bay Leaf
- 3 shallots (thinly sliced)
- 2.5 tbsp of Soy Sauce
- 1 tbsp of Sugar
- In a pot, add chicken stock, water, chicken breast (without the skin), ginger, Sichuan peppercorn, five-spice powder, bay leaf, and green onion. Turn the heat up to medium-high, and once it starts simmering, let it cook for 8-10 minutes.
- Turn the heat off, put the top on, and let it sit and rest for 20 minutes.
- In a pan, drizzle in oil and add in chicken skin. Turn the heat to medium-high and let the skin render the fat out; mine took around 7 minutes.
- Once the skin is crispy, remove the skin and add in the shallots. Fry the shallots for 3-5 minutes or until crispy. Rest the shallots on a piece of paper towel to stay crisp.
- OPTIONAL, BUT HIGHLY RECOMMENDED, use the chicken stock to make the rice.
- Sauce: In the same pan as the shallot oil, add in soy sauce, sugar, and 1/4 cup of chicken stock, simmer for 2-3 minutes.
- Once the chicken has cooled down (safe to touch), shred the chicken. Add in half of the sauce and half of the shallots and mix.
- Next, assemble the rice bowl, start with rice, add shredded chicken, top with crispy shallots, and drizzle with chicken oil sauce.
Taiwanese Chicken and Rice
Materials
- 2 pieces of Chicken Breast or Thigh separate meat and skin
- 2.5 cups of Chicken Stock
- 2.5 cups of Water
- 3 slices of Ginger
- 1 green Onion
- 1 tsp of Sichuan Peppercorn optional
- 2 tsp of Five-Spice Powder
- 1 Bay Leaf
- 3 shallots thinly sliced
- 2.5 tbsp of Soy Sauce
- 1 tbsp of Sugar
Instructions
- In a pot, add chicken stock, water, chicken breast (without the skin), ginger, Sichuan peppercorn, five-spice powder, bay leaf, and green onion. Turn the heat up to medium-high, and once it starts simmering, let it cook for 8-10 minutes.
- Turn the heat off, put the top on, and let it sit and rest for 20 minutes.
- In a pan, drizzle in oil and add in chicken skin. Turn the heat to medium-high and let the skin render the fat out; mine took around 7 minutes.
- Once the skin is crispy, remove the skin and add in the shallots. Fry the shallots for 3-5 minutes or until crispy. Rest the shallots on a piece of paper towel to stay crisp.
- OPTIONAL, BUT HIGHLY RECOMMENDED, use the chicken stock to make the rice.
- Sauce: In the same pan as the shallot oil, add in soy sauce, sugar, and 1/4 cup of chicken stock, simmer for 2-3 minutes.
- Once the chicken has cooled down (safe to touch), shred the chicken. Add in half of the sauce and half of the shallots and mix.
- Next, assemble the rice bowl, start with rice, add shredded chicken, top with crispy shallots, and drizzle with chicken oil sauce.
