作法
- 炸油加熱至180°C。厚切吐司油炸4分鐘並翻面，至表面深金、外殼酥裂。架上瀝油。
- 做內餡：奶油於厚底鍋中火融化，下洋蔥與紅蘿蔔丁炒4分鐘。下雞肉與香菇丁再炒4分鐘至雞肉剛熟。
- 下蝦、魷魚圈、青豆與玉米粒拌炒90秒。
- 撒上麵粉拌炒60秒以吸收奶油——形成的奶油—麵粉麵糊（roux）會勾稠湯汁。
- 緩緩倒入牛奶與雞高湯，邊倒邊攪。煮至微滾後再煮4分鐘至濃稠能掛勺。以白胡椒粉與鹽調味。鹽勿過量；吐司本身已具鹹度。
- 炸吐司側面深切一道橫向縫——幾乎切到底，做成中空艙。撥開後舀入大量熱奶油內餡。撒上青蔥末。蓋回上層形成「棺材蓋」。立即上桌，用刀叉切開吐司釋放內餡享用。
Common questions
Can 棺材板 be made ahead?
棺材板 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 棺材板 spicy?
棺材板 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 棺材板 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 棺材板 to make at home?
棺材板 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 棺材板 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
棺材板由台南廚師許六一於1940年代發明。原名是「西式雞肝盅」；改名為「棺材板」據傳出自一位台灣大學教授開玩笑說它形如棺材。這個名字出乎意料地成為招牌。台南至今仍有當年的元祖店，遊覽車每天到此打卡。西式奶油內餡是台南的點睛——這座城市於1900至1940年代受日本與西方烹飪交流影響甚深。
