Description
An evolution of chicken rice where, instead of shredding, moist-boiled chicken thigh is thickly sliced to enjoy more meat volume and luxury.
Restaurants serving Chicken Slice Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken thigh
- Chicken oil
- Fried shallots
- Soy sauce
- Rice
Instructions
- [Authentic Recipe]
- Poach large chicken thighs slowly in low-temp chicken broth to achieve ultimate moistness.
- Cut the boiled meat into 1cm thick slices (Ji Pian). Keeping the skin on is key for savoring the fat umami.
- Make a 'rich chicken sauce' based on chicken fat with soy sauce, fried shallots, and a tiny pinch of five-spice as a secret ingredient.
- Cover the surface of freshly cooked rice with the chicken slices until the bowl is full.
- Top with plenty of sauce and an extra helping of 'You Cong Su' (fried shallots).
Learn more Spice, substitutes, tips
Key spices
Savory aroma of shallots
Substitutes at Japanese supermarkets
Chicken thigh (skin on), Fried onions
Pairing
Cold Taiwan Green Tea
Trivia
[Trend] Gained popularity among youth needing more meat than standard chicken rice. Often goes viral on SNS as 'chicken covering the entire bowl'.
Eating tips & etiquette
[Unique Eating] First dip the chicken slices directly in sauce to taste like 'chicken sashimi', then stuff your cheeks with it and rice together!
Allergen
Wheat, Chicken, Soy