【世界美食分享】正宗嘉義火雞肉飯 | 士林夜市 | 口袋名單 | 從主廚的角度看世界 chefeye | Authentic Chiayi Turkey Rice Shilin


#正宗嘉義火雞肉飯 #Authentic_Chiayi_Turkey_Rice #Shilin_nightmarket


有時候美味就在身旁。

Sometimes the delicious food is right in front.




小店面,大美味。


這間靠近士林慈諴宮的小店,是我每次去士林夜市都會造訪的口袋名單。


我從小在南部長大,習慣了南部的飲食口味,對於雞肉飯我情有獨鍾。


而這間士林夜市內的「正宗嘉義火雞肉飯」,雖然不是非常正宗,

但對於在北部生活的我,可以撫慰到,想念南部的那份心靈味蕾。



Small shop, big delicious.


This small shop near Shilin Cijing Palace is a pocket list that I visit every time I visit Shilin Night Market.


I grew up in the south and grew accustomed to the taste of the southern diet. I have a soft spot for chicken rice.


And the "authentic Chiayi turkey rice" in this Shilin night market is not very authentic,

But for me living in the north, I can comfort and miss the spiritual taste buds in the south.


#正宗嘉義火雞肉飯 #Authentic_Chiayi_Turkey_Rice #Shilin_nightmarket


小店面,大美味。



#正宗嘉義火雞肉飯 #Authentic_Chiayi_Turkey_Rice #Shilin_nightmarket


簡單的菜單掛在牆上,一目了然。平價經濟實惠。


menus are hanging on the wall at a glance. Affordable




#正宗嘉義火雞肉飯 #Authentic_Chiayi_Turkey_Rice #Shilin_nightmarket


我個人推薦這樣的組合,適合兩人一起享用。畢竟來到士林夜市,不可能在這間店就吃飽吧!


I personally recommend this combination, which is suitable for two people to enjoy together. After all, when you come to Shilin Night Market, it is impossible to be full in this shop!


#正宗嘉義火雞肉飯 #Authentic_Chiayi_Turkey_Rice #Shilin_nightmarket


不好意思,請讓我用照片誘惑你。 #從主廚的角度看世界


小小一碗雞肉飯,做的好不好吃,也是要有學問的。


雞肉飯主要組成:火雞肉絲、白飯、雞油、雞汁、紅蔥油、紅蔥酥、調味粉。


每一個材料環環相扣。是不是不簡單?


Sorry, please let me seduce you with photos. #Looking_at_the_world_from_chefs_eye


A small bowl of chicken rice, well cooked, is also learned.


The main components of chicken rice are: shredded turkey, rice, chicken oil, chicken sauce, shallot oil, shallot crisp, seasoning powder.


Every material is intertwined. Isn't it easy?

不好意思,請讓我用照片誘惑你。 #從主廚的角度看世界


Sorry, please let me seduce you with photos. #Looking_at_the_world_from_chefs_eye


粒粒分明的白飯,我個人很愛。

如何煮好吃的白飯,這個問題,所有的大廚、媽媽講的都不一樣。



我個人的方式提供給大家交流一下。#從主廚的角度看世界


「選米」米的好壞決定煮出來的白飯,這很現實。推薦台灣花東稻米,好山好水好多米。

「洗米」過水三次。

「泡米」洗好的米泡在水裡約半小時。水與米的比例1:1,再多加50cc的水。

「煮米」加一點沙拉油,放入電鍋內悶煮。

「悶米」跳起來了,悶18分鐘。

「拌米」飯匙攪拌一下煮好的白飯。


以上,希望大家可以嘗試看看。


Grained rice, I personally love it.

How to cook delicious rice, this question is not the same for all chefs and mothers.



My personal way to share with you. #Looking_at_the_world_from_chefs_eye


"Select rice". The quality of the rice decided to cook the perfect rice, which is very realistic. Recommended Taiwan Huadong rice, good mountain and good water.


"Wash rice" was washed three times.

Soaked rice is soaked in water for about half an hour. Water to rice ratio 1: 1, add 50cc more water.


"Boiled rice" add a little oil and cook in the electric pot.


"Stuffed rice" jumped up, stuffy for 18 minutes.


Stir the cooked rice with a rice spoon.


Above, I hope everyone can try it out.

#正宗嘉義火雞肉飯 #Authentic_Chiayi_Turkey_Rice #Shilin_nightmarket


#推薦 豬皮

比較常見的小菜豬皮,通常是滷的,滷到軟嫩。但這間老闆的豬皮是白灼,清燙的。

燙過之後淋上醬油、烏醋、放上薑絲。


非常簡單而且非常古早味。


#Recommended pigskin

The more common side dishes are pig skins, which are usually brined and are soft to tender. But this boss's pigskin was burnt and hot.

Drizzle with soy sauce, black vinegar, and shredded ginger.


Very simple and very old style.

#正宗嘉義火雞肉飯 #Authentic_Chiayi_Turkey_Rice #Shilin_nightmarket


小攤子,大學問。老闆與老闆娘兩個人做,都是有點年紀的人。簡單的小吃生意,多年來口味都沒變。


#從主廚的角度看世界

雞肉飯中的另一個靈魂腳色,「油蔥酥」。


油蔥酥=古早味。這個論點我想許多人可以接受。老闆的油蔥酥做的好!酥、香、濃!


油蔥酥、紅蔥油、紅蔥醬,有很多種稱呼。但主體來說它就是「豬油與紅蔥頭」。

各地做油蔥酥的方式也不一樣。舉例桃竹苗一帶,會使用鴨油來做油蔥酥,南部地區會使用豬油來做油蔥酥。


我的版本是用豬油,不是一般的豬油,是豬板油,煉好的豬板油不會有豬臭味。


The boss and the wife are two people, both of whom are a bit old. Simple business, taste has not changed over the years.


Another soul role in chicken rice is "lard and shallot."


Shallots = ancient flavor.


I think this argument is acceptable to many people. The boss's spring onions are well done! Crispy, fragrant and strong!


Scallion crisp, red spring onion oil, red spring onion sauce, have many names. But the subject is "lard and shallot".


The way you make scallions is not the same everywhere. For example, in the area of ​​north Taiwan , duck oil is used to make spring onion crisps, and southern regions use lard to make spring onion crisps.


My version uses lard, not ordinary lard, but lard oil. The refined lard oil does not have pig odor.


#士林夜市 #慈諴宮 #大南路


火雞肉飯在這條士林美食街內


Turkey Rice in this Shilin Food Street


#士林夜市 #慈諴宮 #大南路


大南路的巷子中。我是要拍路牌不是要拍長腿妹......



#士林夜市 #慈諴宮 #大南路



#完食


如此的美味,一定要掃光它,才能對得起火雞肉飯老闆。


So delicious, you must finish it away to be worthy of the owner of Authentic Chiayi Turkey Rice Shilin.




店家資訊


台北市士林區士林夜市內

「店名」:正宗嘉義火雞肉飯

「地址」: 台北市士林區大南路91號

「電話」:無

「時間」:11:00~00:00 賣完了會提早打烊


Information


Inside Shilin Night Market, Shilin District, Taipei City

"Shop Name": Authentic Chiayi Turkey Rice

"Address": No. 91, Danan Road, Shilin District, Taipei City

"Phone": None

"Time": 11: 00 ~ 00: 00, sold out will be closed early





作者簡介


【Chef Michael Kuo】1985年生,有點年紀的台灣Chef。參加國內外餐飲比賽、歷經大小餐廳飯店工作,創業開店。毅然決然放下手邊穩定的工作,決定跳脫舒適圈,前往法國巴黎藍帶餐飲學院求學。


Born in 1985, Taiwanese chef. Participate in domestic and foreign catering competitions, work in restaurants, and start a business. Resolutely put down the stable work at hand, decided to break away from the comfort zone and go to the Le Cordon Bleu School in Paris, France to study.


Follow me on Facebook: https://facebook.com/chefmichaelkuo

Follow me on Instagram: https://www.instagram.com/sega1738


If you like my Blog , Subscribe me

喜歡我的部落格,可以留下E-mail信箱訂閱喔

© 2023 by Train of Thoughts. Proudly created with Wix.com