I'm the Culinary God-Chapter 858 - 369: Steam the Chicken Thoroughly Before Coating and Frying—The Kids at Home Crave It So Much They Cry!
"Alright."
While they were eating, Chen Yan and Dou Wenjing arrived.
As soon as Shen Baobao saw Yan Jie, she asked:
"Yan Bao, your 30th birthday is this weekend. What do you feel like eating? As the head chef, I’ll satisfy all your requests."
Chen Yan looked at the dishes on the table, filled a bowl with rice, and sat down to eat.
She picked up a large chopstick-full of tofu skin drenched in red oil from the pot of boiling chicken liver and placed it in her bowl. After taking a big bite, she said:
"Anything’s fine. Ever since I got a boyfriend, I don’t really care about these things anymore. But you did promise me that you’d make Qingshui Furong. Ren Jie hasn’t seen it yet."
"Tsk tsk tsk, you’re not even engaged and he’s already ’your family’? He’s so busy, he might not have time to attend your birthday party."
"He won’t miss it. He’s swapped shifts these past few days and is taking the day off just for my birthday. This guy is really something. When his boss talked to him the other day, he even mentioned this to him. Now the entire team knows I’m having a birthday on the 23rd."
Ren Jie’s arm hasn’t fully healed yet, so he’s temporarily doing some desk work.
Of course, this was also his own request. Being able to return to the team after being sidelined for a month made him very happy, and he constantly says Chen Yan brought him good luck.
And Chen Yan feels that if she hadn’t interrupted that day, Ren Jie wouldn’t have been sidelined, and none of those things would’ve happened.
It’s like everything was pre-arranged, but now everything is back on track.
Lin Xu said:
"I’ll prepare a few more dishes for the birthday banquet the day after tomorrow and invite everyone to celebrate for Yan Jie then. Yan Jie, as someone who’s been through it all, you can encourage the singles not to lose heart."
Hearing this, Chen Yan’s eyes lit up immediately.
That’s right, I can take this opportunity to poke fun at Director Shu Baobao and little Doudou, and reinforce my status as the elder cousin in front of Yuanyuan—truly killing many birds with one stone!
"Well, I’ll leave it to you, my brother-in-law. Just tell Shu Yun how much it costs, and she can deduct it directly from my card."
Yes, this time I won’t let Tiantian use her card; instead, I’ll have Shu Baobao handle it. Then I can lament about how having a boyfriend makes everything more expensive and let Shu feel the power of being doubly wounded.
As she was thinking, she bit into a Sichuan peppercorn and immediately started coughing, covering her mouth with a napkin.
Shu Yun laughed and said:
"You must be plotting something bad; even heaven can’t bear to watch."
Downstairs, Dundun turned over, thinking, Hmph! Nasty aunt is trying to bully my godmother, so this cat is going to collect some interest first.
The two dishes at noon were both delicious, especially the boiling chicken liver. Not only was the chicken liver tasty, but the wood ear mushrooms, dried tofu strips, tofu skin, and duck blood were also incredibly delicious.
Especially the duck blood, with its tender and smooth texture paired with the fresh, fragrant, spicy taste—it was as good as the chicken liver.
And the stir-fried chicken giblets were also sour, spicy, refreshing, and perfectly crispy, making them a divine artifact for eating with rice.
After lunch, everyone realized their intake had significantly increased.
The weight-loss team members were discussing skipping dinner to give their stomachs a break, but Shen Baobao informed them that there would be fragrant crispy chicken in the afternoon, and it was boneless crispy chicken. So, all the members decided to postpone their weight-loss plans.
"I think we should wait until Chen’s birthday is over before losing weight. It’s not like a couple of days will make a difference."
"Alright, after my birthday, anyone who leads in binge-eating will have their waist grow by two inches!"
"Thighs will be two circles bigger!"
"And their skin will darken two tones!" 𝐟𝗿𝐞𝚎𝚠𝐞𝚋𝕟𝐨𝚟𝐞𝕝.𝕔𝕠𝚖
The most amusing part of the weight-loss team is making the harshest oaths while eating the most food.
Every day, there’s a new weight-loss plan, yet every day they’re binge-eating.
They embody the saying, "The unaspirational are always setting aspirations," vividly.
At 3:30 in the afternoon, Lin Xu took out the chicken that had been marinating for six to seven hours.
Following Xie Baomin’s instructions, he lifted the chicken legs and shook off the scallion and ginger marinade, then spread the scallion and ginger all over the steaming tray.
He then placed the chickens, belly-up, on top of it, with the skin facing up and the body cavity covered with the scallion and ginger marinade.
After arranging all twenty tender roosters, he put them into the steam cabinet to steam.
The arrangement was to allow the flavor of the scallion and ginger to seep more thoroughly into the chicken.
Close to four o’clock, Xie Baomin drove back.
Xie Yufei got out of the car and asked:
"Dad, does your fried chicken really taste better than KFC’s? If not, next time we have a weekend off, you owe us spicy hotpot."
"If you want hotpot, that’s easy; we can make it anytime."
The father and his two sons arrived at the shop and saw Geng Lele was there. Xie Baomin said:
"Lele, guide them through their homework. I’ll go make the fried chicken."
As soon as Geng Lele heard about fried chicken, he perked up:
"No problem, leave it to me!"
In the kitchen, Xie Baomin asked:
"How long have the chickens been steaming?"
"Almost half an hour, 27 minutes."
"Let’s steam them a bit longer, up to forty minutes."
As he spoke, Xie Baomin set up a wok and added two scoops of Sichuan peppercorns and one scoop of Sichuan peppercorns to it. After placing them into the wok, he turned on a low flame to slowly roast them for fragrance.
"What are you doing, senior brother?"
"Roasting some Sichuan peppercorn powder to use as a dip later and sprinkle on the chicken."
The fragrant crispy chicken originated from braised cuisine, and the most traditional way to enjoy it is to dip it in spiced salt, preferably freshly roasted, as it enhances the flavor.
After the Sichuan peppercorns emitted a fragrance, he added some table salt to roast as well.
When the Sichuan peppercorns crumbled to powder at a touch, it meant they were ready. He took them out of the wok, let them cool slightly, and then crushed them on the cutting board.
