Taiwanese Chicken Rice

There are many delicious foods in Taiwan. Most of the food in Taiwan is rice bowl type. For example, some vegetables and meat will be put on top, and rice will be underneath. In this way, the soup and rice are mixed together, and the taste will be very good. It is also a feature of Taiwan. This kind of food is simple and convenient, and can be taken out at any time. There are many types of chicken rice in Taiwan. The more common one is to choose chicken breast, add some soy sauce, oyster sauce, white sugar and other seasonings, and then you can start making it.

Materials

One piece of chicken breast

A small amount of scallion and ginger slices

A small amount of shallot or red onion

1 tablespoon soy sauce

1/3 tablespoon oyster sauce

1/3 tablespoon sugar

How to make Taiwanese Chiayi chicken rice

Prepare the shallot ghee first.

Chop shallot into small pieces. Put it in the pot, pour in half the oil to the height of the onion, turn to the lowest heat, and fry the red onion.

Fry until the shallots shrink in size and turn dark brown, then turn off the heat. Steps for making Taiwanese Chiayi chicken rice

Cook the chicken with onion and ginger. After the water boils, cook for ten minutes, then turn off the heat and simmer for fifteen minutes. Steps to making Taiwanese Chiayi chicken rice

Sauce: 10 tablespoons chicken broth, 1 tablespoon soy sauce, 1/3 tablespoon sugar, 1/3 tablespoon oyster sauce, 1 tablespoon shallot butter.

Tear the chicken into shreds and mix with a spoonful of shallot butter. Steps to making Taiwanese Chiayi chicken rice

Place shredded chicken on rice and pour 5 tablespoons of sauce over it.

The chicken rice is delicious at this time. Taiwanese people sometimes also add a runny poached egg and mix the egg yolk with the rice.

Dishes

The ingredients are simple, nutritious and healthy. It is not recommended to use chicken breast instead of chicken thigh to make this chicken rice. In comparison, chicken thigh is more tender.

practice

Ingredients: 1 chicken leg 350g (boneless) 150g cooked rice 5 broccoli

5 cabbage flowers

2 slices of carrot 5 slices of green onion 2 slices of ginger

Seasoning: 1/2 teaspoon (3g) black pepper, 1/2 teaspoon (3g) salt, 1 teaspoon (5ml) cooking wine, 2 teaspoons (10ml) light soy sauce, 1/2 teaspoon (3ml) dark soy sauce, 1/2 teaspoon (3g) sugar, 1 tablespoon (15ml) water starch

practice:

1) Debone and clean the chicken legs. Soak the broccoli and cauliflower in light salt water for 5 minutes, then wash and drain.

2) Put the chicken thighs on a plate, add black pepper, salt, cooking wine, green onion, and ginger, mix well, and marinate for more than 20 minutes. If you have time to "massage" the meat, it will be more flavorful.

3) While the chicken is marinating, blanch the broccoli, cauliflower and carrot slices for half a minute. Remove from the heat and place in cold water to cool. Drain and set aside.

4) Pour oil into the pan, add the scallion slices when the oil is 50% hot, stir-fry over low heat until fragrant, then turn to high heat and fry the marinated chicken thighs with the skin side down. Turn over after 1 minute and fry the other side for 1 minute as well.

5) After frying both sides of the chicken legs, pour in enough water to cover the chicken legs. Add light soy sauce, dark soy sauce and sugar to the pot, mix well and bring to a boil, cover the pot and cook over medium heat for about 10 minutes (when cooking, the meat should face down and the skin should face up). 6) Take out the stewed chicken thighs. After the soup in the pot boils, pour in water starch to thicken it into a sauce.

7) Pour the rice into a bowl, cut the chicken thighs into strips, place them on the rice together with the broccoli, cauliflower and carrots, and pour the sauce on top.