Taiwanese Style Shredded Chicken W / Marinated Pork On Rice Recipe

Cook rice

Rinse 2 cups rice under cold water until water runs mostly clear. Drain and cook with 2 cups + 2 tbs (approx. 480 ml) water in a rice cooker or pot according to your cooker’s instructions. Once cooked, keep covered and warm.

While rice cooks, prepare aromatics: finely chop shallots for the pork, mince garlic for sauce, slice ginger and smash the scallion for poaching chicken, and slice scallions for garnish.

Poach chicken

Place 500 g chicken thighs in a medium saucepan. Add 1,200 ml water, sliced ginger, smashed scallion, and 1/2 tsp salt. Bring to a gentle simmer over medium heat. Once simmering, lower heat to maintain a bare simmer (small bubbles) and cook for 10–12 minutes for thighs (12–15 minutes for breasts) until an instant-read thermometer registers 73–75°C (165°F) or the meat is cooked through but still tender.

Rest and shred

Turn off heat, cover pot, and let chicken rest in the hot liquid for 8–10 minutes to finish cooking and stay moist. Remove chicken to a cutting board, discard ginger and scallion, and shred meat finely using two forks or by hand. Toss shredded chicken with 1 tsp sesame oil and set aside.

Make chicken sauce

Whisk together 2 tbs light soy sauce, 1 tbs black vinegar, 1 tsp sesame oil, 1/2 tsp sugar, 1 tsp chili oil (if using) and 1 minced garlic clove. Taste and adjust balance to preference. Mix most of the sauce into shredded chicken (reserve a little for drizzling on the bowl). Sprinkle sliced scallions over the chicken.

Sauté aromatics

Heat 2 tbs neutral oil in a medium skillet or wok over medium heat until shimmering. Add finely chopped shallots and cook, stirring occasionally, until softened and lightly caramelized, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown pork and season

Add 500 g ground pork to the pan. Break it up with a spatula and cook until the pork is mostly browned and beginning to render fat, about 6–8 minutes.

Simmer with sauces

Stir in 3 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs rice wine, 1 tsp rock sugar, 1 tsp five-spice powder, 1/2 tsp white pepper and the optional star anise. Pour in 250 ml water or low-sodium chicken stock, bring to a simmer, then reduce heat to low and gently simmer, uncovered, stirring occasionally, for 18–25 minutes until sauce is reduced, glossy, and the pork is tender. Taste and adjust salt if needed (start with 1/2 tsp salt). If the mixture becomes too dry, add a splash of water.

Finish

Once thick and flavorful, remove star anise. If you prefer a looser sauce for drizzling, add another 2–4 tbs water or stock and simmer 1–2 minutes. Keep warm until ready to assemble.

Portion: Spoon steamed rice into 4 bowls (about 1/2 cup cooked rice per serving if serving 4 as a light meal; adjust as desired).

Top each bowl with a generous scoop (about 1/4 of the pork mixture) of the marinated ground pork, then arrange a mound (about 125 g) of shredded chicken tossed with the vinegar-soy sauce alongside the pork.

Add garnishes: scatter pickled mustard greens or chopped braised egg, sprinkle sliced scallions, cilantro if using, and toasted sesame seeds. Drizzle any reserved chicken sauce over the chicken and spoon extra pork sauce over the rice as desired.

Serve immediately while hot. Provide chili sauce or pickles at the table for extra heat/acidity.