Taiwan’s turkey rice is available in various places and is usually called chicken rice.
Currently Taiwan’s turkeys can be divided into white feathers and black feathers. The weight of male turkeys on the market is about 17 to 17. 22 kilograms, and female turkeys are about 10 to 12 kilograms.
Most turkey breeding areas in Taiwan are in central and southern China. Yunlin and Tainan are the main breeding areas, and counties such as Pingtung, Taichung, Nantou, and Chiayi are all Yes.
Turkeys grow and develop very quickly, with a growth period of about 14 to 18 weeks. Like other chicken species, mature roosters have brighter feathers.
Turkeys Introduction to rice making~
1. Cooking method of turkey:
Usually boil the water and put in the washed turkey, and use medium heat to make the temperature of the belly and the water in the pot even. Bring the water in the pot to a boil over high heat and then turn off the heat.
Slow the heat for 10 to 20 minutes (depending on the size of the turkey), then turn off the heat and simmer for 80 to 100 minutes. Remove the turkey and let it cool and refrigerate.
2. Cook the turkey:
Remove the wings and thighs of the cooked and cooled turkey, then cut the turkey in half, peel the turkey meat from the skeleton, and then trim it. Slices.
3. Preparation of turkey rice sauce:
Fry finely chopped shallots in lard over low heat until the shallots are dry and crispy, then drain. Spread the shallots flat and let cool.
Serve the shallot crisps and shallot oil. Add the shallot oil to the wok and sauté the onion slices, then add the following~
broth. Light soy sauce, sugar, rice wine, star anise, salt and white pepper to taste, then add shallots and cook over low heat for 10 minutes.
4. Turkey rice procedure: first spread the white rice, then put it on top Turkey slices, drizzle with sauce, top with fried scallions, and serve.
The above are the ingredients and methods of Taiwanese chicken rice. The main thing is to control the heat. Those who are interested can take it. For reference.