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. Today, I’m sharing my take on this comforting bowl featuring tender poached chicken, crispy fried shallots, tangy pickled cucumber, and an umami-packed sauce.

Ingredients

Chicken:

• 16oz chicken (with bones)
• 1 quart water + 7g salt (for poaching)

Pickled Cucumber:

• 100g cucumber
• 5g salt
• Sugar and rice vinegar (to taste)

Crispy Shallots:

• 100g chicken fat or neutral oil
• 60g shallots, thinly sliced

Sauce:

• 3 tbsp soy sauce
• 1 tbsp rock sugar
• 1/4 tsp white pepper
• 3 tbsp fried shallots
• 20g dried radish
• Extra chicken fat crisp and a small piece of dried radish (for umami)

Optional:

• 1 fried egg with a runny yolk

Instructions

1. Combine 1 quart of water with 7g salt in a pot and bring to a gentle boil.
2. Add the chicken (with bones). Cook over medium heat for 3 minutes.
3. Turn off the heat, cover, and let the chicken soak in the hot water for 15–20 minutes.
4. While the chicken soaks, thinly slice the cucumber, sprinkle with 5g salt, and let sit for 5 minutes to draw out excess water.
5. Heat 100g chicken fat or oil in a pan. When it reaches 260°F, add the sliced shallots.
6. Fry over medium heat for 1 minute, then reduce to low and fry until golden and crispy. Strain out the shallots and set aside.
7. Using the leftover chicken poaching liquid, combine with soy sauce, rock sugar, white pepper, fried shallots, dried radish, and chicken fat crisp. Bring to a boil, then simmer covered over medium heat for 15–20 minutes.
8. Transfer the cooked chicken to an ice bath immediately to stop cooking.
9. Rinse the salted cucumber, drain well, and toss with sugar and rice vinegar.
10. Slice the cooled chicken and serve over rice. Drizzle the sauce generously and top with crispy shallots.
11. Optional: add a fried egg with a runny yolk for extra richness.

Notes

This recipe balances tender, umami-rich poached chicken with the crunch of crispy shallots and the tang of pickled cucumber. Adjust the sauce seasoning to your taste, and savor a dish that carries both comfort and a touch of Chiayi’s humanistic charm.