孔陵一隻雞 – Chicken One

位於台北市美食一級戰區的大安路上,這不到四十坪用餐空間的的大小,在正餐時間卻是座無虛席,而孔陵一隻雞的創辦人是一對不到三十歲的夫妻。創辦的緣由是因為老闆娘到韓國求學而認識了她的先生,兩人因此決定將這道料理帶回台灣。追溯到這道料理的起源,要從韓戰開始說起。韓戰結束後,整個韓國經濟狀況並不好,在生活窮困的狀態下,家庭主婦便開始思考要如何用小小的雞餵飽一家人呢?於是也才有了這道料理的發明。

從外觀看起來,就如店名所言,一隻完整的雞是這鍋湯的主角,搭配上鍋中的蔥段、年糕、馬鈴薯與杏鮑菇等配角就成了這間店的主要招牌菜。服務生也建議可依個人喜愛口味將辣椒沾醬、蒜末、水泡菜、放入鍋中一起煮,待服務生將雞剪成塊後再等待8-10分鐘即可享用。

一般來說,目前在台灣所見的韓式餐廳,韓國家常小菜”泡菜”這一味是不可少的。不過孔陵一隻雞所提供自家的「手工水泡菜」,吃起來口感清爽微辣,而且並不會讓人在吃完後感到口乾舌燥。另外也可以依照個人喜好加入雞湯增添風味。

談到雞肉肉質的味覺及口感,因為店家選用三個月大的稚雞,因此吃起來的口感較為軟嫩,湯頭的部分僅有蔥段、馬鈴薯與杏鮑菇熬製,整體來說味道稍微偏淡。與筆者同行的新創美食家Jason倒是認為因為少了酒、薑去腥,隱約多了點生肉味,建議讓湯頭滾開一會再嘗,雞湯的香味還算足夠。

筆者總結:

這間店以韓國”孔陵”當地地名為首,以一整隻雞作為創意行銷的方式來引起大家注意而取名為”孔陵一隻雞”,且為了凸顯店名,雞湯上桌後才將雞肉在食客面前剪開製造了話題度,也與店名相呼應,最後還為了結合本地飲食文化,將台式元素的粥融合做了雞蛋粥,這是一個整合式創新做法,也是市場同中求異的致勝行銷方式。

這間以雞做為主軸的經營理念在台灣市場已經有兩年的基礎,目前整間店員工總人數含part time為25人,店家也表示未來將計劃開幕分店, 新創美食家Jason認為這間餐廳目前正處於穩定成長階段,有特色, 做為新創餐飲業的設計是個不錯的參考範例。至於如何在擴點同時仍維持現有品質及味道,是轉型連鎖店必經的挑戰,那是一個完全不同的課題,我們會持續關注。

On DaAn road, where the top cuisines in Taipei battle, lies a small restaurant that is always fully seated during lunch hour. Run by a young couple that met in Korea, the two of them decided to bring this Korean dish back to Taiwan. The dish originates from the era after the Korean war, when the economy was in a depression. Housewives had to figure out how to feed a whole family with just one chicken, which led to the invention of this dish.

The star of the restaurant’s signature dish is the whole chicken, submerged in a pot of soup with scallions, rice cake, potatoes and king oyster mushrooms complimenting the broth. The chef also recommends adding chili dipping sauces, ground garlic, and or kimchi into the pot. The chef then cuts the chicken into pieces and lets the chicken soak in the soup for 8-10 minutes, then it is ready.

For the optimal taste and texture, the shop uses chickens that are three months old. This makes the chicken very tender and soft. Jason, our fellow creative writer thinks that the dish lacks the use of alcohol and ginger to reduce the smell of meat. Jason recommends letting the chicken boil in the broth for a little longer to help with masking the smell. The tenderness of the meat wouldn’t take much of a hit since the chicken is so tender to begin with.

The restaurant provides an appetizer of sweet chili, leek, cabbage, and garlic dipped in sauce, providing a very different eating experience, and changing the taste of the meal. The sweet chili appetizer isn’t spicy but rather fruity and sweet like bell peppers; rather than taking after most other Korean cuisines by simply providing different levels of spiciness, Chicken One adds a crisp and refreshing new taste.

Writer’s conclusion:

This restaurant, named after the “Kong Ling” area in Korea, appeals to customers’ curiosity when they see the “whole chicken” part of the store name. The whole process of serving the dish, bringing the pot to the table and seeing the whole chicken being cut apart, creates a lot of discussion that can lead to word-of-mouth promotion. Another dish that they serve creatively combines the local Taiwanese porridge and a type of egg porridge, effectively differentiating themselves from the competition.

With two years of experience in the Taiwan market, and the store currently employing 25 part-timers, the owners have also expressed plans in opening a sister store. Jason says the restaurant is currently in a stable growth phase, and with it’s uniqueness, is a good role model for modern creative cuisine.

Comments

comments