Gourmet: From a Stall in Northern Europe-Chapter 162 - 130: Are You Trying to Feed a Pig? (2)

The chicken and duck intestines are crisp and chewy, the liver is soft and juicy, it melts in the mouth, and there are crunchy slices of chicken gizzard and duck gizzard, with the occasional bite of sweet garlic slices.

The spiciness of the millet pepper blends in with the many ingredients. Although it's not obvious at first, the heat gradually builds up, giving a strong, intense sensation.

"Hiss..."

She couldn't help but suck in a breath of cold air, slurped the delicious broth residue on the tip of her chopsticks, and turned to look at Lin Chen.

"How long until the rice is ready? I can't wait any longer!!"

"Another three minutes, that's why I told you to eat the white-cut chicken first, but you wouldn't listen. How can you eat side dishes casually?"

"Alright, alright, I'll eat it, okay!"

Hearing that there were still three minutes to go, she couldn't possibly wait. An eating broadcast must never pause the eating spree.

Jiang Shuqi reached out and grabbed the whole large chicken leg that had been specially left for her on the plate, the thick layer of jelly under the pale yellow chicken skin was clearly visible.

Not expecting much, her eyes lit up when she saw that layer of jelly.

"Wow, this is one of the authentic Cantonese white-cut chicken methods, the chicken skin is thin and resilient, the jelly beneath is partially melted, the bones have a distinct red hue, and the chicken is just right cooked."

"Can you see this, folks? This meat is so tender; it feels like juice would squirt out with a gentle squeeze!"

"Meow~~"

As she was showing it to the camera, a furry little paw stretched over her head, swiping at the large chicken leg in mid-air.

Jiang Shuqi and Lucas were both stunned, only then remembering there was a guest on her head.

"There's no way I'm giving you the chicken leg, but I'll find you a piece of chicken breast. This white-boiled chicken doesn't have much oil and salt, you should be able to eat it."

She quickly picked out a piece of chicken breast from the plate and thoughtfully removed the chicken skin before handing it to it.

Xiao Hei eagerly extended its paw to grab the meat, flipping it into its mouth.

"Nom nom..."

Afraid the little guy would get hair all over, Jiang Shuqi put down her chopsticks and lifted it to perch on Lucas's head.

Having obtained the chicken, Xiao Hei didn't resist, letting her fuss over it, fully focused on the delicious meat.

"?"

Lucas looked at her with a face full of confusion.

"What else could I do, I can't just put it down, or it'll jump on the table to snatch meat."

"... True."

There seemed to be something off, but he couldn't put his finger on it at the moment.

After all, it was his own cat, having it always perched on someone else's head was quite something.

Seeing how easily she got away with it, Jiang Shuqi's lips curved slightly upwards. She put on gloves and grabbed the large chicken leg again, pouring the ginger scallion oil over it, letting the fine light yellow ginger paste cover the surface of the chicken leg.

"Soulful sauce, pour it on~"

As the area expanded, the aroma of the ginger paste became more prominent. It wasn't the spicy kind of ginger smell, just pure fragrance, with a hint of scallion.

Licking her red lips and swallowing a mouthful of saliva, the chicken leg's appearance was unexpectedly tempting to her, so much so that she couldn't be bothered to show it off more on camera, she pulled it back and took a bite.

She generally doesn't like eating raw ginger, except for the Cantonese style where she can tolerate it.

The dipping sauce has a faint ginger aroma that's fragrant but not spicy, paired with scallion oil and a distinct umami sweetness that was quite different from the heavy flavors left in mouth before, offering an incredibly refreshing and savory taste.

The chicken skin was resilient, and the chicken meat was tender and juicy, perfectly paired with the scallion ginger paste on the surface. It neither overshadowed the chicken's inherent deliciousness nor did it overwhelm with scallion ginger presence.

The more she chewed, the tastier it got, the more appetizing it became. She had just taken a bite and couldn't even express her admiration before instinctively taking another bite.

By the time she realized, she had already devoured the entire chicken leg clean.

"Uh..."

Remembering she was still filming, Jiang Shuqi gave an unabashed smile of embarrassment to the camera.

"Sorry folks, I haven't had such tender and juicy white-cut chicken in a long time, I couldn't help myself."

"Viewers who often watch my videos should know, I'm not the kind who likes commercial hype. Although the head chef at this place doesn't specialize in Cantonese cuisine, this white-cut chicken is indeed well done!"

"If there's a downside, it might be that the chicken's umami isn't high enough. Based on my previous interviews with Cantonese head chefs, it's probably because time and ingredients were limited, so a stock wasn't boiled. If they could soak the chicken in a broth, the taste would definitely be better!"

"?!"

Lin Chen was dumbfounded, shocked, and gave her a thumbs-up.

Was his recipe truly after Cantonese methods?

According to the original recipe, a broth should indeed be boiled and ingredients like sea worm dry should be added. It's impossible to have those here, so he did a simplified version, yet it was detected in just two bites.

This lady has some skills!

"Beep beep——"

The rice cooker's green light lit up, everyone present turned their heads in unison, staring intently in that direction.

"Is the rice ready?"

"It must be done."

"I heard something beeping, was it the rice cooker?"

"Definitely the rice is done, I'll go check."

Originally, Lin Chen was going to check on the duck stew, but seeing Dais preparing to go check on it too, he left it alone.

The broth in the pot had already reduced to about half its original amount. He picked a piece of duck to taste; it was tender enough to fall off the bone while retaining some chewiness.

Not wanting to wait any longer, it was almost ready, so he started to boil down the sauce on high heat.

Large amounts of steam accompanied by bubbling bubbles dispersed into the air, the rich beef oil aroma mixed with the scent of chili wafted directly into his nostrils.

If the stir-fried dish of green and red chili with offal had a fresh spicy flavor mainly from fresh chilies, then this pot of beer duck had a typical butter spicy flavor.

Because of the addition of beer and soy sauce, the aroma was different from a hotpot broth, more like a spicy red braised duck.

The sauce shouldn't thicken too much, as it would become salty when too dry. It's best to leave a thin layer of it.

"Chef!"

Dais had already opened the rice cooker, and faced with the fragrant rice, she called out uncertainly.

"Is the rice cooked through? Can I take it out?"

"?"

Lin Chen looked at her strangely: "You've never used a rice cooker?"

"No,"

Dais shook her head, "In the restaurant, didn't you guys use steam ovens to prepare large trays? At home, I cook rice in a pot, never used a rice cooker."

"..."

Indeed.

Recalling the initial surprise at seeing foreigners using ovens and soup pots to cook rice in the restaurant kitchen, to now becoming accustomed to it, he had even become skilled using those methods to make normal rice.

From this perspective, it's quite normal for a foreign family to lack a rice cooker.

After all, it's an Asian kitchen essential.

"When the green light comes on or the timer beeps, it's done. Use a rice spatula to fluff up the rice before taking it out, I'll teach you how to use a rice cooker another day."

"Okay, Chef!"

Thinking of learning how to use such a convenient and high-tech appliance made Dais visibly happy. Following his instructions, she fluffed up all the rice with the rice spatula then used a plain white towel to grip the inner pot and carry it out.

The beer duck was soon ready too, as he carried a large plate of aromatic duck into the dining room, he saw all four of them clutching their rice bowls, eagerly shoveling food into their mouths.

Those using chopsticks did so, those using spoons used them, and the chicken offal and two pots of blood were nearly finished.

Fortunately, they were considerate enough to leave some dishes in his bowl beforehand.

"Chef, come quickly, the dishes are getting cold."

Elsa hastily got up to help clear the empty plates from the table, leaving the central spot for the evening's main guest.

This platter of duck was exceedingly generous, completely soaked through with rich base ingredients; its surface shone with oil, exuding intense spicy fragrance.

The eye could see the many peppercorns and chilies mingling amongst the meat, even the sauce at the bottom was topped with a noticeable layer of red oil.

"Whoa!"

Jiang Shuqi couldn't help but exclaim, pointing speechlessly at the platter of spicy beer duck,

"No, my dear Chef Lin, what grand occasion is today? Are you planning on feeding pigs? Even when I visit Grandma, the meal's not this enormous!"