Taiwanese Chicken Rice (Chiayi Turkey Rice)

Step 1

Remove the chicken skin from the thigh meat.

Step 2

In a frying pan over medium heat, add chicken skin and fry until both sides are golden brown. Remove chicken skin from the pan.

Step 3

In the same pan, add 2 tbsp of cooking oil to the chicken fat. Add sliced shallots and fry until golden brown and crispy. Turn off heat and transfer the shallots to a plate lined with paper towel.

Step 4

Then in a pot, add chicken (skin removed), ginger, scallion, and water (water should be enough to cover the chicken). Bring it to a boil and let it boil for 3 minutes. Turn off heat and let the chicken sit, covered with a lid, for 15-20 minutes.

Step 5

Remove the cooked chicken, scallion, and ginger. Shred the chicken into bite-sized pieces.

Step 6

Add soy sauce, chicken bouillon, sugar, and white pepper to the poaching liquid. Mix and let it simmer for another 10 minutes. [Optional]: cut the fried chicken skin into bite sized pieces and throw them into the poaching liquid to boost the flavor.

Step 7

To assemble, top a bowl of rice with shredded chicken. Spoon the sauce over chicken and rice. Garnish with crispy fried shallots. Serve hot and enjoy!