Keihan (鶏飯)
Overview
Keihan (鶏飯) is a warm Amami-dish of steamed rice dressed with slender toppings and finished by pouring hot chicken broth over the bowl. The first spoon delivers a steam-laced aroma of slow-simmered chicken, the glossy surface of the broth catching the light; each mouthful juxtaposes soft rice, silk-thin egg threads, and the tooth of shiitake or crisp tsukemono.
Origins and History
Keihan originates on Amami Ōshima in Kagoshima Prefecture and is closely identified with the island’s culinary identity. Local oral histories present it as an everyday celebratory dish; some accounts describe keihan being served to visiting officials as a sign of hospitality — Unverified. The recipe varies by household, which is why the dish feels both homely and ceremonial.
Ingredients and Preparation
Core components: white rice, clear chicken broth, shredded poached chicken, kinshi-tamago (thin egg crepe cut into ribbons), shiitake, nori, mitsuba or scallion, toasted sesame and pickles. Typical method: make a clean, lightly seasoned stock from chicken bones and aromatics; poach a breast or thigh until tender and shred. Fry a thin omelet, roll and slice into threads. Arrange rice in a warm bowl, artfully place each garnish in its own sector, then ladle piping-hot broth tableside so the steam wakes the aromas.
Flavor and Texture
Keihan’s flavor is restrained rather than assertive: the broth gives a gentle umami backbone, the chicken adds savory sweetness, shiitake contributes an earthy note and the egg offers creaminess. Texturally it’s layered—grains that hold their shape, fibrous but tender chicken, silken egg ribbons, and bright, crunchy pickles. Think of it as closer to ochazuke in format—hot liquid poured over rice—rather than the porridge-like mouthfeel of congee.
How to Eat & Pairings
Pour broth just before eating and consume while hot. You can mix everything or savor components separately between spoonfuls. Pairings: a chilled, dry sake (e.g., junmai ginjo) or a clean sencha complements the dish’s subtlety; pickled vegetables, a small grilled fish or steamed greens add textural contrast.
Where to Try It
The most authentic keihan experiences are on Amami Ōshima—Naze (Amami City) and nearby villages where family-run eateries and ryokan serve their variations. Outside the islands it appears in regional specialty restaurants in Kagoshima and occasionally in Tokyo — Unverified.
Home Cooking Tips
- Keep the broth clear: simmer gently and skim scum early.
- Poach chicken at low heat so it shreds cleanly; reserve the poaching liquid for extra depth.
- Make the egg crepe paper-thin; it should be ribbon-like, not omelet-thick.
- Use slightly firmer rice than for congee so grains remain distinct after the broth is added.
- Assemble toppings cold or room temperature and pour only the amount of broth you’ll eat immediately.
FAQ
Q: Is keihan the same as Hainanese chicken rice?
A: No. Hainanese chicken rice emphasizes seasoned rice and cold poached chicken with sauces; keihan is warm rice dressed with multiple garnishes and finished with chicken broth.
Q: Can keihan be vegetarian?
A: A mushroom-based broth and tofu can substitute, but that is a departure from the traditional chicken foundation.
Q: How long does it keep?
A: Store broth separately and refrigerate; reheat gently and add to fresh or reheated rice. Best eaten same day.