Chicken Over Rice Taiwanese style 雞肉飯

So here I am, after three months in Taiwan, I'm finally back! I know it's been too long to be away from the blogging world. I tried here and there to post something in between, but alas, no recipes. I can't tell you how much I missed writing and taking photos for my recipes, but I had no choice; I had to return home for some important family matters. It was a difficult time for all of us, and while there, I went through many different emotions: there was sorrow, relief, joy, tension, grief. It's hard to describe, it changed everyday. Thankfully, those emotions are slowly diminishing… Having gone through it, it's now time to go forward.

One of the things that was really difficult for me was that I wasn't able to cook much or work on any recipes for almost three full months! For some, that might be heaven, but for me it was torture. I know I really shouldn't be complaining. I was eating at home pretty much throughout the trip, and my mom's home cooking is certainly nothing to whine about. You see, she is the type of woman who loves to feed everyone. As long as she is physically able to cook, she won't let you cook for her or even help her (Gee, I wonder where I got that from!?). The only times she was happy to welcome me into her kitchen, was when I just wanted to chat or to watch her.

There was one dish she made that was especially memorable for me: that was this chicken dish. I thought I'd share it with you to make up for my long absence. My mom makes traditional Taiwanese food, and one of her favourite ingredients (and mine, too) is fried shallots, which is one of the key ingredients here. The dish is originally made with turkey and is from Chiayi - a provincial city that is located in the southwest part of Taiwan. The dish has only five ingredients and is really simple and quick to make, but super tasty at the same time. It's normally served with some pickled radish or cucumbers. Since it's not the season for cucumbers here, I made a different side dish - Pickled Butternut Squash to go with it. With this little variation of mine and some ingredients from Quebec, I hope you enjoy this true Taiwanese flavour as much as I do!

Chicken Over Rice Taiwanese style (4 servings)

2 chicken breasts (skin on)

A: 1/2 t    sea salt
    1/2 t    extra virgin olive oil

3-4 T duck fat (feel free to use another kind of fat : )

6 T    fried shallots (if your fried shallot pieces are large, use your fingers to crush them a little bit)

3 T    good quality soy sauce

4 servings of brown or white rice

cilantro (If you have some cilantro, it would go really well with the chicken. I didn't use it because I wasn't able to find it.)

1. Marinate the chicken breasts with A for about 1 hour in the refrigerator. *You can also do this before you leave for work.

2. When you're ready to make the dish, take the marinated chicken out of the fridge and heat your steamer. Cook your rice according to the instructions.

3. Steam the chicken breasts for about 8-10 minutes. *I steamed my chicken with the skin on since the fat adds flavour and moisture to the meat.

4. Once the chicken is cooked, turn off the heat and let it sit in the steamer for a few minutes before removing it. Take off the skin and shred the meat into medium bite-sized pieces with a fork and a knife. Put the chicken back to the steamer to keep warm until use. *Save the liquid from steaming the chicken for the next step. If you like the skin, add it to your shredded chicken pieces as well. 

5. In a small sauce pan, melt the duck fat over low heat. When it's hot, add the fried shallots and turn the heat off immediately. Add the soy sauce, the saved liquid and mix well. *Be sure not to heat your oil too much, or you'll burn the fried shallots or cause the soy sauce to splatter.

6. Place the rice into individual bowls, then top with the shredded chicken pieces. Spoon the sauce over the chicken and rice, and serve immediately. 

*T = tablespoon, t = teaspoon, C = cup

*For my side dish - Pickled Butternut Squash, click here

                                                                                               - Yvonne

Mom mom actually used chicken fat, but I wanted to incorporate something from Quebec, so I used duck fat. If you happen to have some homemade chicken stock, refrigerate it for at least 6-8 hours, then scope out the solid fat on the top. Don't throw out that yummy, tasty fat, which you can use for this recipe.



在這段時間內,對我來說最難的其中一件事是不能下廚與拍照食譜。幾乎三個月耶! 對一些人來說,也許他們會覺得很慶幸,但對我來說,簡直就是一種折磨。我知道我其實不應該抱怨,因為在那裡的期間,我幾乎都在家吃,也真的吃的很好,老媽每餐都做我愛吃的。她是那種喜歡照顧別人的好媽媽,只要她還動得了,她絕對會每天下廚,也不會讓任何人為她做飯或幫她。所以想要踏進她的廚房並做飯給她吃,是不太可能的事情,但若要請她傳授食譜,她會很樂意的歡迎我。


雞肉飯 (4人份)

雞胸肉 2 塊 (不需要去除雞皮)

A: 海鹽    1/2 小匙

    橄欖油 1/2 小匙

雞油            3-4 大匙 (我用的是鴨油)

油蔥酥         3大匙

品質好的醬油 3大匙

白米或糙米    4人份

1. 將雞胸肉以A料醃約1小時。*上班族可以將這個步驟在早晨出門之前完成。

2. 將醃好的雞肉從冰箱拿出;並將蒸籠加熱,然後將雞肉放入蒸籠蒸約8-10分鐘。*我沒有將雞皮除去,因為蒸的時候可以増加一些味道,也會使雞肉較油嫩。

3. 雞肉蒸好之後,熄火但讓它繼續放置在蒸籠裡幾分鐘再拿出。若不喜歡吃雞皮,可以將皮拿掉。以刀叉將胸肉切成小條狀,再將雞肉放回蒸籠保溫。*蒸雞肉跑出來的湯汁先置一旁,不要倒掉!

5. 在一小鍋中將油以小火稍微加熱,加入油蔥酥後馬上熄火,再加入醬油與之前留下來的湯汁。

6. 將煮好的飯分別盛入4個碗內。將雞胸肉鋪在飯上面,再淋上醬汁即可。*若有香菜,可以放少許在上面,味道會更好喔~


                                                                                               - Yvonne


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