This is a dish you can really savor juicy chicken breast, which is often thought to be boring! This is my take on Ji Rou Fan, a popular chicken over rice dish from Taiwan. With my donabe steamer, Mushi Nabe, it always comes out so tender, juicy, and flavorful with no effort. Marinating the breast in shio-koji for overnight can make it extra tender. The soy and ginger based sauce is really great for the dish. With the freshly-cooked Kamado-san donabe rice, chicken, and sauce, the flavors are so perfect, but feel free to add different toppings as I suggested in this recipe or something else you like.
Equipment
Mushi Nabe Large SizeCommon Bowl is used to steam the chicken in
Servings
3 - 4Ingredients
- 2 pieces (about 1 lb/ 450 g total) chicken breast (skin off)
- 2 tablespoons shio-koji or liquid shio-koji
- 1 tablespoon sake
(Ginger Sauce)
- 3 tablespoons soy sauce
- 1 tablespoon Ayu fish sauce (can substitute with Asian fish sauce)
- 1 tablespoon yuzu marmalade or raw brown sugar
- 1 tablespoon finely-minced ginger
- Reserved juice from cooked chicken (about 3 tablespoons or so)
- Freshly-cooked plain rice
- Chopped cilantro
- Boiled eggs
- Roasted sesame seeds
- La-yu (chili sesame oil)
Procedure
- Spread the shio-koji all over the chicken breast and put in a resealable bag. Add the sake. Let the chicken marinade for an hour to overnight (preferred). Gently wipe off the shio-koji marinade with paper towel. Place the chicken in a heat-proof shallow bowl which can fit the donabe.
- Set the bowl with the chicken on a steam grate of already boiling #donabe steamer. Cover with the lid, turn down the heat to medium-low. Steam for 10 – 15 minutes or until the chicken is cooked through. Remove the bowl from the donabe steamer. Cover with a plastic wrap, and let it sit for about 30 minutes. When the chicken is cooled down enough to handle, gently shred into small pieces by hand.
- To make the sauce, whisk together all the ingredients for the sauce. Set aside.
- To assemble, scoop some rice into each individual bowl. Put some chicken, cilantro, and boiled egg (cut in half) Drizzle some of the sauce over the chicken and finish with some sesame and la-yu.
Set the shio-koji marinated chicken in the Mushi Nabe and cook for 10 minutes or so.
Let it cool down a little. Reserve the juice to add to the sauce.
Shred the chicken by hand and get all the toppings ready!
Freshly-cooked donabe rice make the dish so special.
Enjoy with the sauce and with your choice of condiments!
