Inside the greenhouse, the caps of gigantic, delicious mushrooms, reaching up to two stories high, unfolded. Their large, thick white roots resembled marble sculptures, creating a breathtaking sight. Humans standing among these mushroom clumps felt like Fleck, who had stumbled into a land of giants.

—The “architectural” shadow we just saw belongs to it.

"Boss, these giant delicious mushrooms have been successfully cultivated. It's been seven days since the spore balls were scattered, and all sorts of tests have been done. The data is fine, and they seem to be just enlarged versions of regular king oyster mushrooms."

Jiang Wen leaned closer and said.

Xu Milu thought for a moment, then suddenly asked, "Have you tasted it?"

"ah?"

The group of people looked at each other in bewilderment.

...

...

Half an hour later, a pot was set up in the greenhouse. This pot was the one that Ding Shan and the others usually used to cook late-night snacks, but it came in handy now.

Following Xu Milu's instructions, Jiang Wen threw the freshly bought and cleaned hen into a pot, added scallions, two slices of ginger, and water, and started cooking it.

Once the blood foam rises to the surface of the soup, skim it off and continue simmering. When it's almost done, add the chopped mushroom pieces and yam segments and stew together, allowing the chicken to fully contact the two ingredients. The aroma will soon be released.

Zhan Na, the youngest and only female researcher at the institute, sat beneath the gigantic, delicious mushroom, her face flushed with excitement.

"Oh my god, it's just like my childhood dream, hiding under a giant mushroom and cooking food. Have you seen Miyazaki Hayao's 'My Neighbor Totoro'? The little devils are hiding from the rain under giant mushrooms!"

Jiang Wen curled his lip: "Come on, that's a Japanese monster. This giant mushroom is from China. If you're talking about something, it's from the Classic of Mountains and Seas."

"Alright, stop joking around and come eat chicken."

Ding Shan was very busy. First, he ladled out a bowl of soup, and just as he was about to scoop out the chicken, he heard the big boss speak:

"This chicken is too dry. It's good for making soup, but it's too greasy to eat on its own. Add a little bit of minced garlic, oyster sauce, chopped cilantro, salt, and a drizzle of sesame oil, and dip it in the chicken."

None of the people knew how to cook, so there was no reason for them not to follow the instructions.

Upon tasting it, his face was filled with amazement once again.

This chicken was bought by Jiang Wen from the supermarket. It's not very tasty; it's okay for making soup, but the cooked chicken meat is dry and tough, and it doesn't taste very good when torn apart.

But when you dip it lightly in the sauce, the flavors of sesame oil and cilantro seep into the meat, instantly transforming the dry chicken into something vibrant and fragrant.

The oil on top of the chicken soup has been skimmed off, large chunks of yam have settled at the bottom of the bowl, and white mushroom pieces float on the surface of the soup, which looks quite appealing.

First, eat the yam. The long stewing process has made the yam very soft. The sandy texture combined with the slight stickiness, the fragrance of the yam itself, and the natural aroma of the mushrooms make it delicious from the throat to the stomach.

The mushrooms, soaked in the broth, burst with juice with a gentle bite. The unique smoothness of the mushrooms is a comfort to the teeth, and the umami flavor of the mushrooms combined with the chicken broth is irreplaceable by any other ingredient.

Sitting amidst a cluster of giant mushrooms, sipping warm chicken soup, it was so satisfying it brought tears to my eyes.