Step 1

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.

Step 2

Turn the heat off, put the top on, and let it sit and rest for 20 minutes.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.

Step 8

Next, assemble the rice bowl, start with rice, add shredded chicken, top with crispy shallots, and drizzle with chicken oil sauce.