Chapter 677: Chapter 661: What Misconceptions Do You Have About Spicy Dishes
"Vroom~"
"Vroom~"
The sound of engines roaring one after another suddenly echoed on the street, reverberating around.
A Ferrari drove down the street and soon parked by the roadside.
The car had just stopped when a red McLaren came over and parked beside it.
Ma Junwen opened the car door and got out of the car.
Lin Anan saw this, poked his head out of the car window, and waved with a smile towards Ma Junwen: "Junwen..."
Ma Junwen looked down and laughed, "Oh, Annan, did you just arrive?"
Lin Anan nodded, "Yes, just arrived."
"Then let’s go."
The two met each other’s eyes, and ran towards the newly opened Delicious Restaurant.
As soon as they walked in, Liang Lu Yang and other wealthy youths also followed suit one after another.
"I just arrived and saw your cars outside. You guys are fast! I thought I’d be the first one here, but you two beat me to it!"
Liang Lu Yang joked with Ma Junwen and Lin Anan as he entered the restaurant and noticed Huang Tao busy in the kitchen. He put on a smile and said, "Boss Huang, we heard you were making new dishes, so we just came without invitation. You...won’t mind us coming uninvited, will you?"
"No problem, have a seat first!" Huang Tao had already started deboning the chicken thighs.
Liang Lu Yang cheerfully said, "Boss Huang, you go ahead, no need to mind us."
"Boss Huang, does the new dish involve chicken thighs?" Shao Yuqiao’s eyes sparkled with anticipation.
The other wealthy youths also looked at Huang Tao with anticipation, waiting for him to reveal the answer.
Huang Tao bluntly stated, "Kung Pao Chicken."
"Spicy dish! Boss Huang, you’re finally serving a spicy dish! That’s not easy!"
Liang Lu Yang and his wealthy friends were among Delicious Restaurant’s most loyal customers, almost unable to resist anything from Huang Tao’s kitchen.
However, sometimes he would lament with his group of wealthy friends: "Delicious Restaurant is great, they introduce new things quickly and everything is amazing, but it’s a shame Boss Huang hasn’t planned to introduce spicy dishes!"
His wealthy friends actually laughed and told him, "Boss Huang’s place has spicy dishes; isn’t ginger and walnut scrambled eggs a spicy dish?"
At the time, he was speechless.
Do you call ginger and walnut scrambled eggs a spicy dish?
Do you misunderstand ginger and walnut scrambled eggs? Or do you have a misunderstanding about spicy dishes?
This ginger and walnut scrambled eggs is a dessert for goodness’ sake.
This retort made them agree, but they couldn’t help but analyze: "Maybe fewer people eat spicy food around here, you see, some people can eat a lot of spicy, some people can handle a little, or some people can’t eat spicy at all. Boss Huang surely cooked what everyone likes!"
In the end.
No one could come up with anything conclusive
So they decided not to think about it anymore.
As long as Huang Tao’s dishes are delicious, whether they’re spicy or not, obviously isn’t that important.
After all, they aren’t people who can’t live without spicy food!
Huang Tao was fully focused on deboning the chicken thighs, paying no heed to the conversations around him.
At this point, he sliced around the ankle of the chicken leg, cutting through skin, meat, and tendons, then propping the knife tip against the bone and slicing towards the other end of the leg until the entire chicken bone was exposed.
Once all the required chicken thighs were deboned,
he chopped the chicken meat into thumbnail-sized cubes.
Then he placed them in water to rinse away the blood.
Once done, he scooped them out and put them into a bowl to marinate.
Into the bowl, he sprinkled salt, soy sauce, cooking wine, and cornstarch mixed with water.
He then stirred the chicken cubes to coat them thoroughly.
Drizzled in some cooked peanut oil and stirred again.
In doing so, the chicken cubes would have a more tender and smooth taste later on.
Next, he took some washed scallions, using only the white parts, cut them into sections, and set them aside in a bowl.
After handling these tasks, he didn’t idle.
He started to prepare the sauce for the Kung Pao Chicken.
He got a small bowl and added a bit of fine white sugar, white vinegar, soy sauce, salt, cooking wine, a pinch of pepper, and a little cornstarch diluted in water.
He mixed everything together evenly.
Set it aside for later use.
He took another bowl, grabbed a handful of fried and peeled peanuts, and set them aside in the bowl.
He also prepared Sichuan peppercorns and dried chili segments for later use.
Next, it was time to stir-fry the Kung Pao Chicken.
This is a typical stir-fried dish with a very brief cooking process.
After sliding the wok, he poured some canola oil into the pan and scooped a bit of lard into it.
This was to enhance the flavor.
"Canola oil mixed with lard," Old Qian noticed this detail.
Though he wasn’t an expert in Sichuan cuisine, he knew a lot.
Authentic Sichuan-style Kung Pao Chicken used this combination of canola oil and lard!
Looks like the boss understands how to make Sichuan food.
"Sizzling~"
Once the oil was hot, Huang Tao put the dried chili segments and Sichuan peppercorns in the pan, gently stirring them with a spoon.
And with the heat infusing the oil, the dried chilies and peppercorns soon released an enticing spicy aroma.
This spicy aroma is precisely the key to Sichuan-style Kung Pao Chicken.
He poured all the marinated chicken cubes into the pan.
He then held the pan and quickly stir-fried it over high heat.
This step actually required special skills.
Huang Tao’s left hand needed to constantly pull the pan back.
This was to keep the chicken cubes in constant motion in the pan.
Meanwhile,
his right hand held a spatula to continually scrape the pan bottom, preventing uneven heating of the chicken cubes.
With his rapid stirring and high heat, a spicy aroma wrapped around the fresh chicken flavor wafted through the kitchen.
It was hard to tell if the braise was stronger or the spice was stronger.
Yang Huiru, who couldn’t handle much spice, couldn’t help but let out a cough.
Meng Bo and Sun Liwei were delighted. They loved spicy food, and seeing the ingredients moving in earlier, with the vibrant red dried chilies and Sichuan peppercorns, they guessed the boss might be cooking a spicy dish today.
Being prepared, they took a deep breath, savoring the anticipation.
The wealthy youths waiting for the new dish also smelled this spicy aroma.
Not to mention, it was quite fragrant, not much different in taste compared to when they had Kung Pao Chicken in Sichuan restaurants!
This made them even more look forward to the final product.
Huang Tao saw that the chicken cubes in the wok had turned white, and he added the previously chopped sections of scallion whites into the wok.
He continued to stir-fry.
Soon, the garlic aroma was gradually coming from the wok. Huang Tao glanced at the chicken cubes in the wok, judged the heat level, and figured it should be about seventy percent cooked.
With a thought, Huang Tao poured all the pre-prepared sauce into the wok.
"Sizzle~"
Continuing to stir-fry!
A minute later, the sauce in the wok gradually thickened and an aromatic sour smell began to waft from the pan.
Huang Tao poured in those peeled peanuts.
Kept stir-frying for another half a minute.
Dish out!
