Chapter 738 734. Three Chickens, Three Painting Styles
Cantonese style chicken.

Master Lin’s first choice is naturally boiled chicken.

I chose a rooster from Xiaoyao Chicken.

Small head, small paws, big butt.

This chicken is really ferocious. It was held by the roots of its wings and walked all the way, but it was still flapping its legs, kicking its thighs hard, and scratching with its claws. It is very powerful, so its thighs must be firm.

Its head was not idle either, it kept twisting its head back and trying to peck at the hand that was holding its wings.

His pectoralis major muscles were wheezing and the hair on his neck was standing on end.

next second.

Click.

The chicken's head drooped.

Another second.

Click.

All the smooth hair on the body is gone.

Just one more second.

Click.

The chicken was gutted and placed on the chopping board, and a pair of big hands were massaging it happily.

Of course, the process of killing a chicken cannot be filmed.

The rooster, which was so majestic just now, disappeared in a flash.

The big rooster doesn’t look that big after it has shed its feathers.

After finishing kneading one side, Master Lin turned the chicken over and lifted it up to feel it. "It's about 2.4 jin."

Old Man Cheng added, "It's about the same. The seedlings are grown in January and put on the mountain in March. In half a year, they only weigh about three or four pounds, with hair on them."

Pheasants grow slowly and cannot be compared with white-feathered chickens that can grow to four or five kilograms after forty days.

Too far.

But the meat is good.

Master Lin patted the chicken thigh happily and couldn't help but exclaimed, "What a good chicken! Really good chicken."

Such a good chicken naturally cannot be cooked with ordinary ingredients.

They brought all their stuff with them on this trip.

Master Lin brought the big bucket, pots, and seasonings he had purchased.

I borrowed Old Man Cheng's stove and started working.

The preparation process is meaningless.

Old Man Cheng quietly led Luo Shaoan into the inner room and took out a handful of eagle feathers, more than a dozen in total, from the cabinet.

Spread out like a fan, very generous, "Take your pick."

The golden eagle's feathers are dark brown in color, neatly arranged with a metallic luster, and each one is almost two feet long.

The feather is so big, one can imagine how big the golden eagle that came out of the Qinling Mountains must be.

Poor golden eagle, having so many feathers plucked by a group of "buffets"...

Luo Shaoan pretended to refuse, picked out three of them, and stuck one behind his ear.

Very handsome.

Even Luo Shaoan looked impressive.

"When I get home, I'll get a big fur hat with eagle feathers on it. It will look really cool."

He is still not satisfied.

Liang Yue's eyes turned green again and she looked at Xiang Boming eagerly.

Xiang Boming quickly raised his hand, "Stop, I can't get it, there's no way, I can't do it."

Liang Yue pursed her lips and cried, "I want it. All the unlucky people have it. He has three."

I said to Xiang Bo Mingxin, I want it too.

Luo Shaoan is still unaware of this and wears it outside to show off.

Old Zhou saw the feather on Luo Shaoan’s head and pointed at Old Man Cheng.

Old Man Cheng: "The bird on the mountain shed its feathers, and I picked them up."

You are telling lies with your eyes open.

Luo Shaoan quickly tried to smooth things over and change the subject.

"Master Lin is about to start making boiled chicken. Let's go take a look."

The camera turns to Master Lin.

Master Lin had already boiled a bucket of water and was about to make chicken soup.

The water used is the mountain spring water behind the house.

The water level is as high as the mountains on the Tianhan side, and you can dig out a spring anywhere.

There are two rivers and more than one hundred streams in Lueyang. Where does the water come from? The water all flows out from the surrounding mountains.

With good chickens and good water, Master Lin plans to show off his real skills.

Start by making the soup.

The 22-liter stainless steel barrel was filled with half a bucket of water and was boiling.

He held a small plate with the ingredients he had prepared. "Red dates and chicken go well together."

With a splash, a plate of washed red dates was poured in.

"Then there's ginger, codonopsis and scallops."

Crash, another plate.

Finally, he picked up a white and yellow thing that looked like dried bean curd sticks and showed it to Luo Shaoan, "Do you recognize this?"

Even if Wang and Xu weren't shown it, they would definitely know each other.

Luo Shaoan looked at it for a long time and shook his head, "I haven't seen it."

"This is dried sandworms. They are rarely used in inland areas." Master Lin did not keep the question in suspense and answered directly.

Then he raised his eyebrows in a funny way, "Put this in there, it's so delicious that my eyebrows will fall off~~"

After saying that, he put down what he was holding and picked up a bowl which contained a handful of soaked dried sandworms. He threw it into the bucket and poured out even the soaking water.

"I'm done here for now. It'll take forty-five minutes to cook."

Master Lin wiped his hands, took out a small alarm clock, set the time and placed it aside.
-
Master Lin has finished the work.

There's something going on with Master Xu again.

He and Master Wang were busy cleaning the other three chickens.

Master Xu has already taken the female Xiaoyao Chicken, so he has to show off his skills too.

The other two Lueyang black chickens.

Have to ask first.

"Brother Cheng, didn't you say there is a special recipe for making black chicken? How do you do it?"

Old Man Cheng is usually called uncle and grandpa, but today he got the upper hand and was instantly called younger brother.

He felt younger, and walked over happily, "You can use black chicken for anything, but it's best for making soup. In Lueyang, people use Gastrodia elata to stew it."

As he said this, he opened the small cupboard, took out an iron biscuit barrel, and pulled out a large bag of Gastrodia elata from it.

"My neighbor in Gaotou grows these and gives them to me every year. We can't finish them all, so we save them for later use."

This is showing off, definitely showing off.

The Gastrodia elata grown on the mountains in a way that simulates the natural environment is no different from the wild ones.

This is such a good stuff that even old Chinese doctors would turn green with envy when they see it outside.

He couldn't finish it, so he saved a big bucket.

I didn't cherish it, I just grabbed a handful and chopped it up with a knife, and that was it.

The same goes for the slaughtered black chicken. Just chop it up a few times. It doesn’t matter if the pieces are big or small, as long as you get the idea.

Get another pot of water, put the chicken in the cold water, and bring to a boil.

Skim off any remaining blood.

Pour out the dirty water, boil another pot of water, pour the chicken in when it is hot, sprinkle the Gastrodia elata in, and chop a few pieces of ginger and throw them into the pot.

Bring to a boil over high heat, sprinkle some salt, then turn to low heat.

Complete life.

Let it stew.

The whole set of movements is smooth as flowing water, too smooth as flowing water.

The main focus is on being casual and makeshift.

It can also be called rough and heroic.

The only seasonings for the whole process are salt and ginger, and a handful of Gastrodia elata will be fine if you count it. No cooking wine was added, and it was not marinated or fried.

What's the difference between this and boiling it directly in water?
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At last.

Master Xu took action.

He wants to make a drooling chicken.

It's a completely different style of painting.

He weighed the chicken first, and it was three pounds and one ounce.

The fat hens of Xiaoyao Chicken are indeed heavier than the roosters.

The chicken was too big, so Master Xu cut off half of it.

After weighing again, determine the amount of water and seasoning according to the weight of the chicken.

There are a lot of seasonings for cooking chicken, and each one is the best produced in various places.

The chicken is cooked in a transparent pot, through which you can see the condition of the chicken and estimate the cooking time based on its color.

After the chicken is cooked, soak it in ice water.

The sauce is another.

Even if the ingredients are the same, such as peppercorns, the types used for cooking chicken and making sauce are different.

Prepare a bowl of sauce carefully.

Master Xu took the chicken out of the ice water.

Cut into thin strips according to the grain.

The knife skills and the way it is served on the plate after cutting are still a whole chicken.

Three chickens, three painting styles.

(End of this chapter)