@vuonglife: 🍚🔥 Full recipe below! ⬇️⬇️ Lu Rou Fan (Taiwanese Braised "Chicken" Rice — swapped pork for chicken thigh, cholesterol-conscious version) Ingredients (serves ~5): 800g boneless, skinless chicken thighs, cut into 1-inch pieces 3 tbsp light soy sauce 1½ tbsp Chinese cooking wine 1 tbsp neutral oil (chicken won't render fat like pork belly does) 7–8 cloves garlic, minced 4 star anise 7–8 whole cloves 1 bay leaf 2½ tbsp brown sugar 1½ tsp five spice powder 3 tbsp light soy sauce 1 tbsp dark soy sauce 600 ml water ½ cup fried shallots 15 cooked quail eggs (optional) Handful chopped spring onion Instructions: Marinate chicken in 3 tbsp light soy sauce and Chinese wine for 30 min. Heat 1 tbsp oil in a large pan. Add chicken and brown for 5–6 min — it won't render oil like pork belly, so don't skip the oil here. Add garlic, star anise, cloves, and bay leaf. Sauté till fragrant. Add brown sugar, five spice, light soy sauce, and dark soy sauce. Stir till chicken is fully coated. Add water, fried shallots, and quail eggs. Bring to medium-high heat and braise ~25 min — chicken cooks faster than pork belly, so watch it from the 20-minute mark to avoid drying out. Once saucy and the chicken is tender, add chopped spring onion and turn off heat. Serve hot over rice. Estimated macros (per serving, ~5 servings): Calories: ~310 Protein: ~32g Carbs: ~14g Fat: ~13g

Anthony Vuong

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Region: US

Thursday 09 July 2026 00:16:02 GMT