Cen Su was taken aback. Shao Yaya bit her lip, turned her hand to close the door, and went inside.
"I have some time tonight..." she said seductively, "I have a cameo role, and I was wondering if it would be alright if we could rehearse together?"
Looking at Shao Yaya's beautiful face and thinking of her father, who was an investor, Cen Su suddenly felt that she had seen a bright and promising path.
"...Okay, come to my place tonight?"
He was somewhat excited, his voice was a little hoarse, and he could clearly hear the sound of his heart pounding violently in his chest.
Knock knock!
Knock knock knock!
Thump!
Tong Su chopped the knife onto the cutting board.
Several comments flashed by in a blur.
[Que: This young lady has a rather menacing aura...]
[Chen Liyuan: I'm giving the streamer a rose as a reward!]
[Mo Ran: I'm more interested in that chicken. How many portions can be divided for the raffle?]
【FALLEM: I want to eat chicken drumsticks (ˉ﹃ˉ)】
After the initial processing and plucking, the whole chicken lay naked on the cutting board. Tongsu washed her hands, picked up the knife, and with a flick of her wrist, cut it open from the back.
"The preparation of gourd chicken is very different from that of whole chicken. For example, when the gourd chicken is plated, the belly is facing up. In order to maintain its shape and keep the skin intact, we need to make an incision along the spine."
After removing the internal organs and cleaning it thoroughly, she put the whole chicken into a pot of boiling water to blanch it. As the water boiled, some scum gradually seeped out from the chicken, which Tongsu skimmed off one by one with a spoon.
"When I can easily pierce the back of the chicken with a chopstick, I take it out—this means the chicken is thoroughly cooked, which truly removes the bloody taste and makes the chicken whiter."
She cooled the cooked chicken in cold water, drained it, and set it aside to prepare the braising liquid.
"In Chinese cuisine, soy sauce and sugar are usually used to color food. For chicken like this, a golden-yellow skin color is most suitable. I'm going to make a savory and salty braising liquid."
As Tong Su took out the prepared spices, she explained to the people in front of the camera:
The book "The Taste of Spring and Autumn" mentions that if you don't want the skin of the gourd chicken to be dark, you can't add a drop of dark soy sauce to the braising liquid, and you can only use light soy sauce and rock sugar. The role of rock sugar is to "gild" the chicken. If you don't add rock sugar, the braised chicken will only be yellow.
The spices, such as fennel seeds, Sichuan peppercorns, star anise, and cinnamon, are lightly roasted in the oven until fragrant. They are then removed, wrapped in a spice bag, placed in an earthenware pot, and seasoned with water, salt, light soy sauce, and rock sugar.
She put the cooked and drained chicken into the braising liquid, placed slices of pork belly and pork bones on the chicken, and then put it into the steamer.
[Ye Baixi: Huh, what's in the jar? Meat, and bones?]
[sicko: It does look like meat and bones!]
[Azure Enchantress: Great Fairy, why did you put in meat and bones?]
Seeing the comments that had appeared, Tong Su smiled and explained, "I learned it from a book. The book said, 'This allows the chicken to absorb the fat and collagen that seeps out during steaming, making the chicken meat smoother and more flavorful.'"
Furthermore, the abundant oil can protect the chicken, preventing the meat from becoming tough during the next high-temperature frying process.
The gourd chicken undergoes three processes: boiling, steaming, and frying, until it becomes tender and falls off the bone, with crispy skin and tender meat. However, it needs to be presented intact and whole, so naturally, a lot of thought and effort are required.
[Oh, wow, I can do that too! I've learned something new!]
[Important note: I'm going to make this at home!]
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