Slaughtered chickens are marinated for a quarter of an hour, air-dried for a quarter of an hour, and left for another quarter of an hour. During this time, the chicken will enter the acid removal phase, and when it will be cooked again, it will achieve a great taste.

Next, Liu Mang took a pot, poured cold water into it, put the chicken in, and began to cook.

This step is somewhat similar to the white-cut chicken in Cantonese cuisine, where the slaughtered chicken is blanched in water, then lifted, then blanched in water, and then lifted.

Repeat the scalding three times to keep the temperature inside and outside the abdominal cavity of the chicken consistent, but the time of each scalding should not be too long. Finally, put the whole chicken in a pot and ask the water to cover the chicken and cook for about 15 minutes. In this way, the chicken can have smooth skin, smooth meat, light and delicious.

But after this 'ginger chicken' comes out of the pot, it is different from the 'white chopped chicken'. White chopped chicken is made by boiling the chicken well and then quickly submerging it in ice water to allow it to cool. Then use a clean towel to wipe the water off the skin of the chicken. Finally, brush the whole body skin of the chicken with cooked oil to make it bright and lubricated. Not to slice and arrange.

On the other hand, 'Ginger Chicken' does not need to be cooled, but is blown off again with a fan. This is because the white-cut chicken is eaten with the crisp skin and smooth meat, but after immersion in water, it is bound to lose some of the umami of the chicken itself.

In order to retain the umami and aroma of the chicken as much as possible, it is the best choice to let it air dry.

The fan was turning 'whining', and the moisture on the chicken's body was slowly drying up, and the chicken skin began to shrink.

Taking advantage of the air-drying of the chicken, Liu Mang took two discs, put some washed bitter chrysanthemums at the bottom, and prepared to put them on the plate for a while.

"I'm looking forward to it!" Lao Zhang rubbed his hands: "Fatty, let's have some more today?"

"That's a must!" the fat man nodded firmly.

After the chicken body has cooled completely, Liu Mang puts the chicken on the cutting board and chops it into small pieces with a knife.

After the fried Jiang Rong in the morning, Liu Mang has already used oil blotting paper to absorb the oil, and now he takes it out and spreads a thick layer on the chicken evenly.

"Alright, you guys can try the taste. "Liu Mang sent the two servings of 'Jiang Rong Chicken' to the bar.

"This is ......" Everyone was stunned for a moment.

There is no chicken on the plate at all, and the thick coconut has covered all the chicken at the bottom of the plate, and it looks like a plate of golden osmanthus flowers.

"Eat, even the chicken and ginger paste are in the mouth. Seeing Lu Heling and the three of them holding chopsticks, and they didn't know how to get off the chopsticks, Liu Mang reminded.

"Oh. The fat man picked up his chopsticks, poked them in the middle of the grated coconut, and pulled out a piece of chicken.

The skin of the chicken hidden under the ginger paste is clear and translucent, the meat is snow-white with rich juice, and the chopsticks shake gently, and it trembles and trembles, and you can feel its tenderness with the naked eye.

"Don't look at me. Seeing that everyone was looking at him, the fat man was a little embarrassed and stuffed the chicken into his mouth.

"Hmm...... It's delicious!, it's delicious!" the fat man exclaimed.

The chicken skin of "Ginger Chicken" is smooth and tender, and the ginger paste is crispy in the mouth and has a special spicy taste, which not only relieves the greasy chicken, but also makes the originally slightly dull chicken taste richer.

"Great! Although I've eaten this dish before, it doesn't taste that good!" Lu Heling also admired: "Especially this ginger paste, combined with chicken, it is really delicious!"

[Ding~ Bounty Quest Completed!] Reward Sentiment Value 50,000, Exchange Value 300, Holy Chef's Heart Perception Point 200. Current Progress: 6365/10000]

When the prompt sound of the kitchen god space sounded in Liu Mang's mind, the corners of his mouth showed a smile that was not easy to detect.

"It's a great feeling. ”

"Boss, good evening!" Just as everyone was happily tasting 'Jiang Rong Chicken', the door of the small shop was pushed open, and Lu Tianming walked in.

"Wow, business is good today. ”

"Welcome. Liu Mang said with a smile.

"Today's dish?" Lu Tianming glanced at the bar: "White cut chicken?"

"It's not white-cut chicken, it's my special 'ginger chicken'. Liu Mang pulled out a chair for Lu Tianming: "Do you want one?"

Fortunately, I prepared more today, otherwise I would face an embarrassing situation of having no food to serve.

"Jiang Rong chicken?" Lu Tianming sniffed: "No wonder, why is it so fragrant when I say." ”

"Hello. Lu Heling nodded at Lu Tianming.

"Well, hello. ”

Lu Tianming and Lu Heling had never met at all, and they didn't know that the other party was also a Michelin food reviewer in China.

Soon, Liu Mang finished disposing of the remaining chickens and brought them to Lu Tianming.

"Praise!" When the tender chicken slid down the throat to the belly, and the spicy smell of the old ginger fried lingered in his mouth, Lu Tianming couldn't help but blurt out: "Boss, your store should be featured in Michelin magazine, so that everyone in the world knows about this store." ”

"Michelin?" Liu Mang smiled disappreciatively: "Okay." ”

"Do you think so too?" Lu Heling agreed: "The owner's craftsmanship is not inferior to those Michelin-starred chefs, and it must be well deserved." ”

"Doesn't Michelin sell tires, when will it still open a restaurant?" the fat man interjected.

The sentence "uh......" choked Lu Heling and Lu Tianming at the same time: "You don't know Michelin magazine?"

"I don't know, I've never even heard of it. The fat man shrugged, took a piece of chicken wing tip from his plate, put it in his mouth and chewed it.

"It seems that Michelin magazine's popularity in China is far less famous than tires. Lu Heling sighed.

As a Michelin food reviewer, of course, she couldn't tolerate it, so she explained to the fat man in detail: "Michelin's main business is indeed to produce tires. Later, in order to increase the demand for tires, of course, it is necessary to encourage everyone to travel far away and persuade everyone to have more attractive places to eat and play in the distance. To this end, they compiled the first Michelin Guide......"

Coming out of Liu Mang's shop and returning to the hotel, Lu Tianming habitually turned on the computer and logged in to the forum.

"2394, I've already made an assessment of that one and decided to declare it to the headquarters and award it a Michelin star. ”

"Yes, I've also done an assessment, and the standard of this store is indeed up to Michelin standards, and I agree. 2394 replied quickly.

A one-Michelin star is much easier than a two- or three-star rating, and only two reviewers are required to taste it.

In other words, Lu Tianming, the evaluator of No. 1103, and Lu Heling of No. 2394 nodded together, then the headquarters will respond in the shortest possible time, and the staff of the office will personally come to the door to help the restaurant that has won the star to hang a bronze medal symbolizing honor, and mark the location of the restaurant in the "Michelin Restaurant Guide".

Of course, Liu Mang was still in the dark about all this, and he didn't expect that an honor that others coveted would fall on his head.