Chapter 126 - Smooth Chicken Slices (1/2)

Chapter 126 Smooth Chicken Slices

He poured the fried chicken wings and seasonings into the clay pot, closed the lid, and slowly cooked it over low heat.

Zhang Liang, who was handling the fresh prawns at the side, skillfully removed the prawn lining. When he saw this, he asked in puzzlement, “Can’t you just fry it thoroughly? Why are you transferring it into the clay pot?”.

“The fragrance of the black garlic needs to be stewed before it can be stimulated to the greatest extent. If the chicken wings are not debone, it’s hard to cook it completely. After boiling it in a clay pot for a while, it’ll be even softer and tastier.”

Zhang Liang chuckled and did not say a word. Clearly, he did not believe that a dish made from black garlic could be that delicious. He said, “The difficulty level of the Smooth Chicken Slices is quite high. It’s even a dish from a national banquet. Don’t tell me you know how to cook that too?”

“Yeah… it’s not hard.”

Xu Le’s words were definitely not because of his complacence. After all, he had practiced the “smooth chicken slices” in the system for more than ten times and was able to make it authentic and original. It was considered one of the easier traditional cuisines.

“Keep your hands light. This is a sea prawn. Its skin is especially thin. It’s most suitable to be stir-fried. There’s prawn paste in the head. If you use a little strength, it will squeeze everything out.”

“Oh, I see.” Zhang Liang loosened his grip on the prawn lining

“The smooth chicken slices is a classic dish. It emphasizes on having the chicken taste but not seeing the chicken pieces. It’s smooth, tender, and fragrant. The taste is light and fresh.” Xu Le said, “I’ve prepared chicken soup, spring onions, ginger grains, chicken meat, fish meat, and water chestnut here.”

“If you don’t know the ratio, you can basically use 25 grams of chicken meat, 5 grams of fish bass meat, 5 grams of water chestnut, 2 grams of onion grains, 1 grams of ginger grains, and 50 grams of clear chicken soup. You can add some salt into the machine and make it into a

paste.”

After turning on the switch, Xu Le covered the lid of the food processor with one hand. In less than half a minute, the chicken and fish meat had turned into white paste.

“The chicken meat itself is the most tender part of the back of the chicken body. Add the fish meat inside to increase the freshness and fragrance. The water chestnuts here are used to neutralize the dryness of the chicken. The traditional method is to use the back of the knife to hit it into paste. At home, you can totally use the food processor to reduce the hassle.”

After all, with the development of technology, the food processor could make the paste smoother and more efficiently.

“Now, we’ve reached the most crucial step. Prepare 200 grams of egg white and add it in batches into the chicken paste that has just been prepared. As you add it, stir it with your chopsticks. Add it bit by bit and stir it in one direction with the chopsticks. Don’t stir the paste too hard, just spread it.”

Xu Le explained to the camera, with the pair of chopsticks slowly and evenly matched in his hands. Soon, the egg white and chicken paste became one. “Add a small amount of starch inside and make sure you don’t too much. Otherwise, the texture will become hard. After mixing it up, sieve it and filter out the fibers inside.”

“Add five grams of ginger juice, five grams of yellow wine, 100 grams of clear chicken soup, salt, and MSG. Add them in moderation. The smooth chicken slices is particular about its light taste, so you can reduce the amount of each condiment. Lastly, add some starch to mix it evenly and you can put it aside.” Xu Le picked up the pot and poured some oil into it to start the fire.

Taking advantage of this time, he opened the back of the prawn that Zhang Liang had just handled and used the back of the knife to break

it.

“Hey, if you break it, won’t the prawn meat be less tight?” “The prawns can’t be rolled up on the back. A few cuts will make it crispier.” “I don’t know much about cooking, don’t lie to

me.!

Zhang Liang curled his lips.