(bento)-嘉義雞肉飯便當 / (bento) House Special Shredded Chicken Rice Bento Recipe

Make chicken stock

Place chicken bones or carcass, 20 g smashed ginger, 1 smashed garlic clove and 1 tsp salt in a medium pot. Add 1.2 liters (about 5 cups) of water, bring to a boil, then reduce to a gentle simmer. Skim foam and simmer 30 minutes. Strain stock, reserve liquid; remove bones and shred any remaining meat. Reserve 60 ml of warm stock for dressing and keep remaining stock for cooking rice and other use.

Cook rice with stock

Rinse 2 cups rice under cold water until water runs mostly clear. Drain. Put rice into rice cooker or pot; add 2.2 cups of the strained warm chicken stock (adjust to your rice type). Add 10 g of smashed ginger and 1 tsp chicken fat or oil and a pinch of salt. Cook according to rice cooker instructions or bring to a boil then simmer covered 15–18 minutes until tender. Let rest 10 minutes, then fluff with a fork.

Prepare chicken

Place boneless chicken thighs in a small pot with just enough reserved chicken stock to cover (about 400 ml if you have more) plus the remaining smashed ginger (10 g) and remaining smashed garlic. Bring to a gentle simmer and poach until an instant-read thermometer reads 74°C (165°F) or meat is cooked through, about 10–12 minutes depending on thickness. Remove chicken and let cool slightly, reserving the cooking liquid. Shred chicken finely with two forks while warm.

Season rice (optional)

While rice is hot, stir in 1 tbsp chicken fat or neutral oil and 1 tsp sesame oil and a pinch of white pepper to give the rice the savory sheen of 嘉義雞肉飯. Keep covered until assembly.

Combine the shredded warm chicken with 1 tbsp light soy sauce, 1 tsp sesame oil and 60 ml warm reserved stock. Toss gently so the chicken absorbs the liquid but does not become soggy. Taste and adjust seasoning with salt or white pepper to taste. Keep warm.

If you prefer a slightly saucier topping, warm 1 tbsp neutral oil in a small pan, add 2 tbsp fresh crispy shallots and quickly pour over the shredded chicken to release aroma. Mix and keep warm.

Prepare Japanese cucumber: thinly slice the cucumber lengthwise into ribbons or thin rounds. Toss with 1 tbsp rice vinegar, 1 tsp sugar and 1/2 tsp salt. Let marinate 5–10 minutes, then drain excess liquid.

If using Da-Mao crunchy cucumber (pre-pickled), slice into bite-size pieces and toss lightly with a teaspoon of the rice vinegar if it tastes too sweet; otherwise keep as-is. Set aside.

Chop cilantro sprigs and culantro (long fragrant herb) roughly. Reserve for garnish and mixing into shredded chicken if desired.

Make sunny-side-up eggs: heat 1 tbsp oil in a nonstick skillet over medium heat. Crack eggs into skillet, reduce heat slightly and cook until whites are set but yolks still runny, 2–3 minutes. If you prefer the whites fully set on top, cover the pan for 30–60 seconds. Season lightly with salt and white pepper. Keep warm.

Make scallion-shallot oil: in a small heatproof bowl place 2 tbsp sliced scallion and 2 tbsp fresh crispy shallots. Heat 3 tbsp neutral oil in a small pan until shimmering but not smoking (about 180°C). Carefully pour the hot oil over the scallions and shallots to sizzle and release aroma. Stir in 1 tsp light soy sauce. Let cool slightly.

Final garnish: reserve additional 1 tbsp fresh crispy shallots for topping and 1 tbsp chopped scallion.

Divide the cooked rice between 2 bento boxes or plates (serves 2): about 1 cup cooked rice per serving (rice volume will be ~3–3.5 cups cooked). Mound rice slightly in the center or to one side.

Top each rice portion with a generous handful of shredded chicken, drizzling any remaining warm dressing or 1–2 tsp of the scallion-shallot oil over the chicken and rice so it soaks in. Sprinkle 1–1.5 tbsp fresh crispy shallots over each serving.

Arrange marinated Japanese cucumber and Da-Mao crunchy cucumber in a compartment beside the rice. Place a sunny-side-up egg on top or beside the chicken. Add cilantro sprigs and small amounts of chopped culantro as aromatic garnish.

Finish with an extra drizzle of the scallion-shallot oil and a light sprinkle of chopped scallion. Serve immediately while rice and chicken are warm.