I visited Chiayi in 2024 and experienced the magical blend of flavors and human warmth that defines the local food scene. The turkey rice dish here is more than just a meal—it's a celebration of tradition, where every ingredient tells a story. From the bustling night markets to the intimate family-run eateries, Chiayi's culinary heritage shines through in every bite. Today, I am sharing my take on this comforting bowl of Chiayi Turkey Rice featuring tender poached chicken, crispy fried shallots, tangy pickled cucumber, and an umami-packed sauce enriched with thoughtfully sourced ingredients. Enjoy a taste of Chiayi's rich humanistic flavor with each mouthful!
Ingredients
Steps
- In a pot, combine 1 quart of water with 7g salt. Bring to a gentle boil.
- Add the 16oz chicken (with bones) and any accompanying bones. Cook over medium heat for 3 minutes.
- Turn off the heat, cover the pot, and let the chicken soak in the hot water for 15-20 minutes.
- While the chicken soaks, prepare the cucumber: Thinly slice 100g cucumber, sprinkle with 5g salt, and let sit for 5 minutes to draw out excess water.
- For the sauce, heat 100g chicken fat or neutral oil in a pan. When the oil reaches 260°F, add 60g thinly sliced shallots.
- Fry the shallots over medium heat for 1 minute, then reduce the heat to low and fry until they become golden and crispy. Strain out the shallots and set aside.
- Using the leftover chicken soup, combine it with 3 tbsp soy sauce, 1 tbsp rock sugar, 1/4 tsp white pepper, 3 tbsp of the fried shallots, 20g dried radish, extra chicken fat crisp, and a small piece of dried radish for added umami. Bring the mixture to a boil, then cover and simmer over medium heat for 15-20 minutes.
- Once the chicken is done, transfer it immediately to an ice bath to stop the cooking process.
- Rinse the cucumber slices, drain well, and toss with a bit of sugar and rice vinegar.
- Slice the cooled chicken meat and serve it over a bed of rice. Drizzle the savory sauce over the top and sprinkle with crispy shallots.
- (Bonus) Top with a fried egg with a runny yolk for an extra layer of richness.
Notes
This recipe for Chiayi Turkey Rice (Chicken Version) balances the tender, umami-rich poached chicken with the crunch of crispy shallots and the tang of pickled cucumber. Enjoy the harmony of flavors that reflect Chiayi’s vibrant street food culture and the heartfelt stories of local culinary traditions. Adjust the sauce seasoning to suit your taste, and savor a dish that carries both comfort and a touch of local humanistic charm.