Chapter 90 - Smells Good! (2/2)

Lu Yuxi snorted and said, “I’ll buy a roaster in the afternoon!”

“The cost will be deducted from your salary.”

“No, Stingy Xu, you are squeezing out the hard-earned money of the laborers!”

“All you can think of is buying. Stay quiet first. What are we having for lunch?”

After beating around the bush for a long time, they went back to the original topic. Lu Yuxi said, “Give me a pan-fried tofu. Tofu is low in calories and high in protein content. Eating it will help me lose weight.”

“Only eating tofu?”

“That’s right!” Lu Yuxi swore. “I promise that I won’t eat anything else today.”

Xu Le looked at her speechlessly and was too lazy to retort. He turned to Auntie Liu and asked, “What about you?”

“I’m not picky. I’ll eat whatever the boss cooks, but…”

She looked at her son worriedly and said, “Rascal, what are you eating?”

Sun Zhi took Auntie Liu’s cell phone and starting playing games. He shook his head and said, “I’m full. I’m not hungry.”

“You only ate a bag of chips!”

“Aiya, stop asking. I’m not eating!”

The more he behaved like this, the more Xu Le wanted to make a tempting dish to tease him.

When he entered the kitchen, he was about to prepare steamed white chicken first. Lu Yuxi kept urging from the side, “My tofu! Don’t forget!”

“Later. Your dish is the easiest to prepare so it will be the last.”

After saying that, Xu Le took out a chicken that was delivered that day. It was from Qingyuan and the meat was fresh and tender. It looked hundreds of times better than the frozen chicken in the supermarket.

Then, he entered the ‘Strongest Master Chef System’ and bought the recipe for ‘Steamed White Chicken’.

This dish was easy to pick up, so he only needed to practice it five times in the system before he succeeded.

Steamed White Chicken had a light taste. It was acceptable to both adults and children. Most importantly, it was nutritious and had low calories.

Xu Le took out ginger, scallions, garlic, vanilla, aniseed, and fennel.

First, he cut a large piece of fresh ginger from the middle. Half of it was cut into thin slices while the other half was directly grounded.

A small amount of ice was added to the cold water, and the chicken was directly placed inside. This way, the meat would be more tight and solid. It was the same principle as icing mutton. After the fire was started, the ice would slowly melt into water. Then, scallions, ginger slices, aniseed, and pepper would be added. By the time the water was boiled, the chicken was basically half cooked.

He changed to medium heat and boiled the meat for two minutes before turning it over. Then, he placed the lid on, turned to the lowest heat and waited until it was cooked. This way, the meat would be soft and tender.

Taking advantage of this time, he began to make the sauce. He added soy sauce to the ground ginger and added a small amount of dark soya sauce.

He poured some oil into the frying pan. Then, he added fennel and a small amount of dried chili pepper. When the surface of the two was slightly brown and the dried chili pepper was slightly burnt, he filtered out the pepper and dried chili pepper. Then, with a sizzling sound, he poured oil into the sauce to produce the fragrance.

At this moment, the kitchen was already filled with the fragrance of fennel, chicken, and chili. The fire was turned off and the stewed chicken was scooped into the ice water.

This step was based ont he principle of heat expansion and cold contraction, causing the chicken muscles to suddenly tighten, so that it was fragrant and crisp.

Sun Zhi, who was focused on playing games, raised his head and said with interest, “Wow, it smells so good!”