Taiwanese Chicken Rice
Prep Time
30 Minutes
Cook Time
25 Minutes
Rest Time
-
Level:
Easy
Serves:
4 Servings
Ingredients
2
whole
chicken legs, deboned
2
cloves
garlic, crushed
15
g
ginger, sliced
2
stalks
spring onions, chopped
15
g
sesame oil
1
pinch
salt
1
pinch
white pepper
100
g
jasmine rice, rinsed and drained
1 ¾
cups
chicken broth
15
g
sesame oil
2
slices
ginger
1
clove
garlic, crushed
1
pinch
salt
15
g
garlic, minced
30
g
soy sauce
15
g
oyster sauce
15
g
sugar
15
g
sesame oil
60
g
chicken broth
50
g
shallot oil
Preparation
1
Place a large bowl on mixing bowl lid, weigh in whole chicken, crushed garlic, sliced ginger, spring onions, sesame oil, salt, and pepper. Cover the bowl and set it aside to marinate for about 30 minutes.
2
Insert simmering basket. Place washed rice, add 1000 g water, chicken broth, sesame oil, ginger slices, crushed garlic, and salt to the rice. Mix well with a spatula.
3
Place marinated chicken legs into Varoma dish and make sure the chicken do not fully cover the vents of Varoma dish. Place Varoma into position, steam the chicken and rice for 20 min | Varoma | Speed 2.
4
Once the rice and chicken are cooked, remove Varoma and set aside. Remove simmering basket with spatula. Keep rice warm until it is ready to serve. Reserve the soup and steamed chicken essence.
5
Place garlic into mixing bowl and chop 6 sec | Speed 6. Scrape down sides of mixing bowl with spatula.
6
Add soy sauce, oyster sauce, sugar, sesame oil, reserved chicken broth. Cook the sauce for 3 min | 120°C | ⤺ Speed 1. Remove the sauce and set it aside. Clean the mixing bowl.
7
Place cooked chicken into mixing bowl and shred 4 sec | ⤺ Speed 3.
8
Serve the shredded chicken over the rice. Drizzle with shallot oil and the prepared sauce. Garnish with chopped spring onions and crispy shallots.
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