Gourmet: Twins' Father and Chef of the Kindergarten

Chapter 601: Chapter 507: Why Did You Have to Let Him Know the Truth?_3

"First, caramelize the sugar until golden, then add some boiling water, and set aside the sugar syrup for later. Next, start a new pot to sauté the chicken pieces. Once they’re almost done, pour the sugar syrup back in and cook together. This method makes the chicken incredibly flavorful, with a tempting red glaze that’s sure to whet the appetite just by looking at it!"

As he spoke, Huang Jun saw that the caramelized sugar in the pot had turned a date-red color, bubbling slightly. He quickly added boiling water while reminding, "Be cautious here, never use cold water. The sudden chill will make the hot oil and sugar splatter everywhere, causing burns easily. Boiling water, on the other hand, integrates with the sugar instantly, enhancing the color!"

Watching the sugar syrup blend perfectly with the boiling water, he poured it into another container to set aside for later.

He turned back, reignited the stove, and poured in a suitable amount of oil.

The oil rippled as the temperature rose, and he tossed in the pre-prepared spices all at once.

The spices gradually released an alluring aroma in the hot oil.

He then added the chicken pieces into the pot, explaining while stirring: "Chicken thigh meat benefits from a slightly longer sautéing time. This helps render out the fat beneath the skin gradually, making the chicken tender and reducing greasiness."

As the chicken turned a golden hue and the moisture evaporated, Huang Jun added slices of ginger and sections of chili peppers, continuing to stir-fry so that each piece of chicken gets uniformly coated with the spice flavors.

At this point, the oil in the pot was gleaming, but thanks to the continuous stirring, the oil temperature wasn’t too high, which was perfect to bring out the fragrance of the ingredients.

Once the aroma was fully released, Huang Jun began seasoning.

He added cooking wine, light soy sauce, and dark soy sauce. After a good stir, the chicken was evenly coated with a tempting color.

He then slowly poured the previously prepared sugar syrup back into the pot, followed by the water used to soak shiitake mushrooms, just enough to cover the chicken pieces.

He covered the pot, letting the chicken stew slowly, speaking to the camera, "If you want it cooked faster, you can use a pressure cooker, but that would make the chicken too soft, losing its unique chewy texture. Slow-stewed chicken tastes better."

Time quietly slipped by, about ten minutes later...

Huang Jun lifted the lid, tossing sliced shiitake mushrooms and wood ear mushrooms into the pot, reminding the camera, "Remember, don’t add the soaked mushrooms too early, they’ll turn to mush if overcooked. The mushroom water added earlier was to infuse the chicken with mushroom aroma."

As the mushrooms hit the pot, the broth seemed to reduce slightly.

He covered the pot again, letting the flavors continue to meld, braising for another ten minutes.

Not long after.

The kitchen was filled with a tempting aroma.

Huang Jun checked the time, feeling it was just right, he opened the lid, sprinkled some salt, and gave it a few stirs ensuring every ingredient absorbed the flavors evenly.

He turned up the heat, activating the "reduce sauce" mode.

Under the heat, the chicken gradually donned a golden coat, with an enticing glaze that emitted an irresistible fragrance, making one’s mouth water at first sight.

When the sauce reached the desired thickness, Huang Jun tossed in the sliced green and red peppers, gave it a few quick stirs, and turned off the heat.

The residual heat in the pot was still intense at this point, enough to quickly cook the bell pepper pieces, preserving their crisp and tender texture, while adding a touch of freshness.

Satisfied, Huang Jun plated the braised chicken.

At that moment...

The freshness of the chicken and the rich aroma of the mushrooms intertwined, almost making everyone in the kitchen temporarily abandon their work, engrossed in the enticing scent.

Lv Pengfei couldn’t resist this temptation either, instinctively aiming his filming equipment at the visually and aromatically exquisite braised chicken, while freeing a hand to take out his phone, unlocking it for Qian Guoxiang to help film a short video.

Once filming was completed, he accepted the phone back, smilingly adding text: "Chef Huang’s Signature Braised Chicken, a feast for the senses, you can almost smell it through the screen, aren’t you craving for it?"

...

Initially, after weighing herself this morning, Jiang Shuihan resolved firmly not to eat at Dorami Kindergarten this week, even planning to only eat once a day from now on, determined to say goodbye to her extra pounds.

However, upon seeing the braised chicken video shared by Lv Pengfei in her social circle, her defenses immediately crumbled, with only one thought in her mind—to dash to Dorami Kindergarten and indulge.

"No, no, Jiang Shuihan, you’re dieting now!"

The rational voice echoed in her ears, attempting to pull her back to reality.

But, the braised chicken on the screen looked so irresistible, making her mouth water, she found it extremely difficult to resist this temptation...

Finally!

The craving triumphed over reason.

She consoled herself, "I’ll just go and have a little taste... just a little to satisfy my craving."

So...

She didn’t even bother to change her shoes, hurried out the door, hailed a cab, and rushed towards Dorami Kindergarten, regardless of her image, afraid that if she were late, the delicious braised chicken would be devoured.