"All right......"
Judging from the stall owner's tone, Xiao He had a general idea of what was going on.
Young chickens.
It's definitely high-tech, and maybe they've even added some serious features.
Xiao He's current requirements are not high.
As long as it won't kill anyone, it's fine.
After that topic was over, the stall owner didn't say anything more.
Xiao He wisely kept quiet.
He stared at the fragrant young chicken in his hand, momentarily stunned.
This type of fried food.
Xiao He had seen quite a few when he was delivering food.
Almost all of them are semi-finished products, frozen in the refrigerator.
If a customer orders.
I would take it out and defrost it in the microwave.
Next, fry them in oil at 200 degrees Celsius for about five minutes.
Just fry the chicken until it's cooked through.
Some unscrupulous merchants.
They might even put spoiled chicken into the oil to fry.
Then they are scooped out and served to customers.
Xiao He leaned closer to the young chicken and sniffed it.
A strange, sour, and foul smell wafted over.
It's obvious.
This young chicken isn't fresh.
It's not like what Chu Qing said at all.
It was a freshly killed chicken.
Instead, it's frozen chicken...
Moreover, this quality is found in frozen chicken.
That's considered the worst category.
"hateful!"
Xiao He muttered to himself, "What a heartless merchant! They dare to sell chicken of this quality!"
To put it simply, this young chicken is of poor quality; it's still edible if you just fry it in oil.
But this chicken smells a bit rotten.
It tasted a bit spoiled.
It's probably because it was left out for too long after thawing, and the hot weather caused it to spoil quickly...
Xiao He didn't know whether Chu Qing did it intentionally or unintentionally.
All he knew was that the young chicken was definitely not edible.
Just thinking about it.
The young chicken was only taken one bite before it was about to be thrown away.
Xiao He felt a pang of pain in her heart.
It hurts so much!
Forty-five yuan!
This one young chicken alone is enough for him to complete several orders.
Why!
Xiao He sighed and shook his head, saying, "Today has been absolutely unlucky!"
After throwing away the young chicken, he sat down in his seat and stared blankly.
Right now.
Xiao He was both hungry and tired.
His only hope was that Yu Hui's poached chicken would taste good.
This way, I can at least give myself an explanation.
I shouldn't be that unlucky.
All the chickens I bought today were terrible...
On the other side.
Yu Hui is getting ready to make poached chicken.
White-cut chicken, also known as poached chicken in some places.
It is a classic Cantonese dish.
You can usually find it in roast meat shops.
The chicken in the poached chicken dish is pure white, with a slightly yellowish skin.
It has a smooth and tender texture, with a hint of scallion flavor.
fragrant!
It smells so good!
It smells amazing!
Although this dish is light, its flavor is in no way inferior to the heavily spicy and oily Sichuan and Hunan dishes.
It not only retains the original "chicken" flavor.
It also tastes very delicious!
For the best poached chicken, choose a Qingyuan Ma chicken that is about six months old.
Qingyuan's free-range chickens.
The rooster has a small, red comb, a relatively short neck, legs, and body, mottled feathers, and few claws.
This kind of chicken is tender and smooth, making it perfect for steaming or similar dishes.
It tastes very much like chicken.
Authentic and original!
It smells amazing!
Yu Hui didn't have any Qingyuan free-range chickens on hand this time, so he had to use ordinary free-range chickens instead.
He brought out a huge clay pot and boiled a pot of water.
During this period.
Yu Hui then added scallion segments and ginger slices.
Wait until the water boils.
He then took the chicken by the head and slowly placed the chicken into the casserole.
Insert it once, then quickly pull it out, allowing the hot water to flow out from your chest.
The second time, it fully absorbs the hot water inside.
The third time, ensure the whole chicken is heated evenly.
After the process of "three increases and three decreases".
Yu Hui then put the whole chicken into the casserole and covered it.
Turn the heat to low and let it simmer slowly until cooked through.
During the soaking process, the chicken skin must not be broken.
This requires a high level of skill in controlling the heat and timing.
If the heat is too high, the chicken skin will easily become mushy.
Moreover, it's easy to undercook the meat, and the meat will be quite tough after soaking.
It has lost its original chicken flavor.
It doesn't taste good.
Fifteen minutes later.
As the sun set, Yu Hui turned off the heat, scooped out the fully cooked chicken, and immediately put it into ice water.
A world of extremes.
This helps lock in the moisture of the chicken.
To make the chicken taste smoother and more delicate.
After rinsing in ice water.
Yu Hui simply hung the whole chicken next to the stall.
Continue until the chicken is completely drained of moisture.
Taking advantage of this break, he began to work on the soul of the dish.
Ginger and onion!
Knock knock knock!
Yu Hui gripped the knife handle tightly and chopped the ginger, shallots, and scallions in a few quick movements.
The three are combined.
Season with salt and freshly pressed peanut oil.
Stir well until it forms a sauce, and you're all done.
Right now.
The chickens hanging to one side were almost dry.
Just as Yu Hui took it down and placed it on the cutting board, ready to chop the meat vigorously.
Pan Tiezhu's voice came to my ears.
In addition, Yu Hui also heard him swallowing repeatedly.
"Brother Hui, your chicken skin is golden and glossy, and the meat is white and tender. It looks delicious!"
"Can I try some later?"
Just as Yu Hui was about to speak.
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