Chicken Lu Rou Fan

A lighter, higher-protein version of Taiwanese braised pork rice

Ingredients

For marinating:

• 1 ¹⁄₂ lb boneless skinless chicken thighs

• 1 tbsp Shaoxing wine

• 1 tbsp soy sauce

• 1 tbsp dark soy sauce

• ¹⁄₂ tbsp oyster sauce

• 1 tsp corn starch

For braising:

• 10 dried shiitake mushrooms

• 1 tbsp oil

• 3 shallots (or 1/2 medium red onion, diced)

• 3 cloves garlic (minced)

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 4 slices ginger

• 2 cloves star anise

• 2 bay leaves

• 1 tbsp rock sugar (or white sugar)

• 1 tbsp corn starch (for slurry)

• 2 tbsp water (for slurry)

• 1 can quail eggs (rinsed and drained)

To serve:

• 6 servings cooked rice

• Blanched bok choy

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Instructions

Prep:

1. Soak the dried shiitake mushrooms in hot water until softened, about 20–30 minutes. Once cooled, dice into small pieces.

   Note: Reserve the soaking liquid — you’ll need it for braising later.

2. Cut the chicken into 0.25” pieces. Add to a bowl along with Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and corn starch. Combine and set aside to marinate for 20 minutes.

Braising the chicken:

1. Heat the oil in a wok or large pot over medium-high heat. Add the shallots and garlic, stir frying until slightly golden on the edges, about 3-5 minutes.

2. Add the marinated chicken and stir fry until the pieces are no longer pink, about 2-3 minutes.

3. Add the diced mushrooms and mushroom soaking liquid, plus enough water to fully cover everything.

   Note: Pour the mushroom soaking liquid in carefully, leaving behind any grit at the bottom.

4. Stir in the light soy sauce, dark soy sauce, ginger, star anise, bay leaves, and sugar. Bring to a simmer, then reduce the heat to medium, and cook, covered, for 20–25 minutes.

5. In a small bowl, mix the corn starch and water to make a slurry. Stir it into the braise, along with the quail eggs. Let simmer, stirring occasionally, until the sauce reaches your desired consistency.

6. Spoon over cooked rice and serve with blanched bok choy.
   To blanch: boil for 2 minutes, then immediately transfer to a bowl of cold water.