Most if not all Singaporeans are familiar with Hainanese chicken rice but not Taiwanese chicken rice.

Taiwanese or Chiayi (a Taiwanese city where the dish originated from) chicken rice looks like but tastes different from our beloved hainanese chicken rice.

For one, the chicken is served shredded instead of chopped. Whereas the rice for hainanese chicken rice is cooked with rendered chicken fats, chicken broth and pan fan to give it a glistening sheen, fragrant aroma and umami packed flavour, the flavour for the rice in Chiayi chicken rice comes from the sauce which is made from chicken broth and sesame oil. Somewhat similar yet so different.

I have never tried the real McCoy but Eat 3 Bowls' rendition of this dish is truly delicious. The sauce is savoury and addictive, and I love the fried shallot bits topped over the rice.