Chapter 284 You're in the Right Place
In the kitchen, the cooks had already chopped the fresh chicken into pieces as instructed.
Qingzhi took out the secret spices and looked at the red and white chicken on the large porcelain plate: "County Lady, what are we going to make today?"
Shen Huazheng took the spices from Qingzhi: “I’m going to make a big plate of chicken today.”
Many of the soldiers brought by General Xie are from the Northwest. Since a New Year's banquet is being prepared for them, big plate chicken is indispensable.
I will make one dish today for General Xie to try. If he thinks it is suitable, I will serve it as the main dish.
Big plate of chicken?
When Qingzhi and Qingtang heard about Chen Huazheng's flowers, they were full of questions. Does it mean a plate of chicken?
What's the difference between it and regular chicken?
However, they did not ask what they were thinking, but followed Shen Huazheng to get busy.
Anyway, whatever the county lord says and does makes sense.
They don't need to think so much, just follow the county lady's instructions.
Some people may think that Dapanji is just ordinary fried chicken, but it is not.
Compared to regular stir-fried chicken, da pan chicken is more complicated to prepare and requires more ingredients.
Marinating the chicken is an essential step in making big plate chicken. Shen Huazheng poured the spices into a porcelain bowl, then sprinkled a spoonful of salt, added sliced ginger, and added some Huadiao wine to remove the fishy smell.
Qingtang had already washed his hands. After pouring the soy sauce into the porcelain bowl according to Chen Huazheng's instructions, he used his hands to mix the chicken and various seasonings in the bowl, then put it aside and started marinating.
While Qingtang was processing the chicken, Qingzhi had already prepared the side dishes that Shen Huazheng needed.
The main ingredient of Dapanji is chicken nuggets, and the auxiliary ingredients are potatoes, green and red peppers, onions, etc.
Green and red peppers, onions, garlic, etc. have all been washed and chopped.
The potatoes are also washed, peeled, cut into pieces and set aside.
Before frying the chicken, you need to boil sugar color separately to color the chicken.
You also need to prepare the broth. After the chicken is fried until fragrant and dry, the broth can be added to the pot.
Chen Huazheng picked up a pot, and when the oil in the pot was hot, she poured all the chicken pieces into the pot.
With a "sizzle" sound, the chicken pieces that had been soaked to remove the blood went into the pot, and the pot became lively.
Shen Huazheng took the spatula and began to stir-fry the chicken pieces rhythmically.
The chicken pieces need to be stir-fried until slightly yellowed and crispy but not mushy.
Soon, the chicken in the pot slowly turned into an attractive yellow color, and the chicken fat hidden in the meat was also stir-fried out.
Seeing that the chicken was basically cooked, Shen Huazheng added some dried chilies and scallions into the pot and continued to stir-fry.
The moment the pepper entered the pot, a pungent smell rose up, choking Shen Huazheng so much that she almost sneezed.
Chen Huazheng looked at the pot, and seeing that it was almost done, she asked someone to pour the already boiled sugar color into the pot.
This sugar color is made from carefully boiled rock sugar and can enhance the flavor and color of the chicken.
Then she poured more broth into the pot until it covered the chicken.
As the broth enters, the chili sauce and sugar color in the pot are dispersed.
The soup, sauce and sugar color are mixed together, and the soup in the pot takes on a bright red color.
Shen Huazheng added salt, white pepper and other seasonings to the pot, and then began to stir it with a spatula.
As the temperature rises, bubbles begin to gurgle in the pot, and the pot becomes red and full.
Shen Huazheng then had someone put the casserole on the stove, then poured the big plate chicken in the pot into the casserole, covered the pot, and simmered it over low heat.
Although the casserole was covered, the aroma of the chicken slowly spread throughout the kitchen as the temperature in the pot rose.
About half an hour later, Shen Huazheng asked someone to open the lid of the casserole, and a strong fragrance immediately filled the air.
Everyone in the busy kitchen couldn't help but stop and look towards the pot.
It smells so good!!!
Chen Huazheng then had someone spread the processed potato cubes on top of the chicken cubes. Then she covered the pot and continued to simmer.
When the lid was opened again, the potatoes in the casserole were cooked and turned golden.
Shen Huazheng poured green and red peppers into the casserole and began to stir with long chopsticks.
At the same time, let the cooks start cooking the wide noodles.
During the stewing and frying process, part of the originally full pot of soup has evaporated, and part of it has seeped into the chicken and potatoes.
When the stir-fry is complete, the remaining soup in the pot just covers half of the chicken.
This soup is prepared for wide noodles.
Chen Huazheng asked someone to bring a super large porcelain plate and spread the wide noodles that had been rinsed with cold water in the middle of the plate.
Then scoop up the large plate of chicken and potatoes from the pot and pour them over the wide noodles along with the soup.
The rich soup slowly flows into the plate. The chicken pieces and potatoes are neatly arranged on the noodles, making it look very rich.
The rich fragrance floats in the air around you, rushing straight to your nose.
Shen Huazheng looked at the delicious-looking large plate of chicken and a satisfied smile appeared on her face.
*
In the side hall, maids were serving dish after dish to the table.
In addition to the big plate chicken, there are also mushroom, scallop and spring vegetable pot, blanched prawns, braised abalone, stir-fried meat with mushrooms, and pepper and salt spare ribs on the table.
There was also a bowl of fig and almond chicken soup in front of each person, which was perfect for winter.
The table was filled to the brim with food, and just smelling the aroma and looking at the appearance would make one's appetite increase.
General Xie smelled the fragrance lingering at his nose, looked at the table full of sumptuous dishes, and his heart was filled with joy.
Today is the right time!!
Not only can he discuss the annual banquet and the opening of a branch with County Lady Yinghua, but he can also enjoy such a sumptuous lunch.
All the dishes on the table looked delicious, especially the chicken with rich sauce flavor, which was really tempting.
Why didn't he come to the Shen Mansion earlier?
Shen Zhaonian held the chopsticks in his hand and looked at General Xie with a smile: "General Xie, you don't have to be polite, just treat it as your own home."
General Xie responded with a smile on his face, but in his heart he suppressed his restless hands and did not let himself pick up the chopsticks too quickly.
Of course I won't be polite, but I really can't treat it as that in my own home.
Otherwise, his appetite would scare the Shen family.
Besides, it would be bad if Lady Yinghua disliked the way he ate and was unwilling to continue the cooperation.
We still have to maintain some image so that there is room for discussion on what's next.
Lunch officially began, and everyone raised their chopsticks and reached for their favorite dishes.
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