Taiwanese Shredded Chicken Rice

Welcome to Day 10 of cooking Street Food for 21 days! When I was young, my dad brought me to night markets every weekend in Taiwan. One of my favorite things to order was chicken rice bowls. When I moved to Canada, I was determined to recreate the dish so that whenever I am homesick, I always had a bowl of chicken rice to bring back all the fantastic memories of my childhood.

The best part of the recipe is the sauce that combines chicken oil and shallot oil; this is 100% the best combinations out there. This is optional, but if you have time, I would highly recommend using the chicken stock to make your rice, it adds so much flavor and will perfect this dish even more!

I am using chicken thigh and leg today, but you can also use chicken breast or a whole chicken if you like!

60 SECOND VIDEO TUTORIAL: https://bit.ly/3nZ78Nd

Ingredients

4 piece of Chicken Thigh and Leg (separate meat and skin)

2 cups of Chicken Stock

3 cups of Water

3 slices of Ginger

1 green Onion

5 shallots (thinly chopped)

2 tbsp of Soy Sauce

1 tsp of Sugar

1 tsp of White Pepper

In a pot, add chicken stock, water, chicken meat, ginger, and green onion. Turn the heat up to medium-high, and once it starts simmering, let it cook for 7 minutes with the lid on. After turning the heat off, put the top on, and let it sit and rest for 15 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 and there is chicken oil in the pan, remove the skin and add in the shallots. Fry the shallots for 3-5 minutes or until crisp. Once the shallots are crispy, let it rest on a piece of paper towel to stay crispy.

OPTIONAL, BUT HIGHLY RECOMMENDED, use the chicken stock to make the rice.

Remove the chicken from the stock and let it rest to cool down. Once the chicken has cooled down, shred the chicken. Add in half of the sauce and half of the shallots and mix.