Shredded poached chicken over rice moistened with its own savory braising drippings and crisp shallots, a lighter cousin of lu rou fan.
Taiwanese Braised Chicken over Rice is a real, traditional Taiwanese dish, known as Ji Rou Fan. Shredded poached chicken over rice moistened with its own savory braising drippings and crisp shallots, a lighter cousin of lu rou fan.\n\nJi rou fan became especially associated with Chiayi in southern Taiwan, where a shortage of pork after World War II reportedly led vendors to substitute poached chicken for the traditional pork topping, creating a now-beloved regional specialty.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.
Serves 4
Simmer chicken thighs with water, ginger and scallions for 25 minutes until just cooked through; reserve 200 ml of the poaching broth.
Let the chicken cool slightly, then shred the meat and skin by hand into thin strips.
Fry sliced shallots in oil until golden and crisp, about 10 minutes; reserve both shallots and the flavored oil.
Combine the reserved poaching broth, shallot oil, soy sauce and sugar in a small pot, simmering for 5 minutes until slightly reduced.
Scoop steamed rice into bowls and top with the shredded chicken.
Drizzle generously with the sauce, scatter fried shallots and chopped scallions on top, and serve with pickled radish on the side.
Poach the chicken gently rather than at a rolling boil, so the meat stays tender enough to shred easily by hand.
Fry the shallots low and slow until truly golden β they're the dish's signature aromatic garnish.
Save the poaching broth; it's the base of the sauce and shouldn't be discarded.
Add a marinated soft-boiled egg for a heartier version.
Some vendors add a few slices of chicken skin fried extra crisp on top for texture.
Serve with braised bamboo shoots as a traditional Chiayi-style side.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Ji rou fan became especially associated with Chiayi in southern Taiwan, where a shortage of pork after World War II reportedly led vendors to substitute poached chicken for the traditional pork topping, creating a now-beloved regional specialty.
Yes, though it will be less juicy β reduce poaching time to about 15 minutes to avoid drying it out.
It likely needs more of the reserved poaching broth or a touch more soy sauce β taste and adjust before serving.
Yes, shred the chicken and make the sauce ahead, storing separately; reheat gently and assemble fresh over hot rice.
Per serving (380g / 13.4 oz) Β· 4 servings total
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