So TASTY! Taiwanese Braised Chicken Rice Recipe 台湾卤鸡肉饭 Chinese Soy Sauce Chicken | Not Braised Pork
Taiwanese Braised Pork Rice, also known as Lu Rou Fan, is a one-dish pork rice bowl that is simple to prepare but packs a flavour punch. Some of us can eat this dish whenever we want, but we understand that some of you cannot eat pork due to religious beliefs or simply dislike the taste of pork. That is why we have recreated this popular Taiwanese dish with chicken for you to enjoy. Taiwanese braised meat rice is a rich and savoury dish made of braised meat, braised hard-boiled eggs, steamed rice, and blanched vegetables. You can also season the sauce with sakura dried shrimp or crispy fried shallots, but we’ve kept this recipe as simple as possible with as few ingredients as possible. Try it and let us know what you think. Enjoy!
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See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Taiwanese Braised Chicken Rice 台湾卤鸡肉饭 Chinese Chicken Recipe | Not Braised Pork
Ingredients:
Serves 4 pax
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10 shallots (chopped)
8 Chinese mushrooms (rehydrated & diced)
2 cloves garlic (chopped)
/- 460g (16 oz) chicken meat (diced) FYI - we used frozen chicken thigh meat
1 teaspoon five spice powder
2 tablespoons oyster sauce
40ml ( fl oz) light soy sauce
40ml ( fl oz) premium dark soy sauce
15g ( oz) brown sugar
100ml ( fl oz) Chinese white rice wine (optional but recommended)
600ml ( fl oz) water
A few dashes of white pepper
4 eggs (you can add more or less accordingly)
Some cornstarch solution
Other ingredients
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Steamed rice
Some blanched green vegetables
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Don’t know where to get the ingredients or don’t know how they look like? See the links below.
Five spice powder
Oyster sauce
Light soy sauce
Dark soy sauce (we’ve never tried this brand before so you gotta trial and error until you find a good premium dark soy sauce. The one we use has a really nice consistency - it’s not too thick but not too watery. It’s also not too salty and has a slight tinge of sweetness. The main purpose of dark soy sauce is to give your dish a dark colour with a really nice caramel taste)
Chinese rice wine
Cornflour
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MUST-TRY Amazing Recipe! Super Easy Steamed Ginger Chicken 姜蓉蒸鸡 Restaurant Style Chinese Chicken
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