This is the natural evolution process of forming the mighty Yangtze River, and nature interprets the physical laws from quantitative change to qualitative change with vivid pictures.

The wise Chinese ancients seemed to have summed up this law long ago, so they gave a very loud name to the Tuotuo River, which was still at the source, - Tongtian River!

This famous river actually bears some resemblance to humans. Originally originating from the Jianggendiru Glacier in the Ladandong Snow Mountain, it is also composed of the purest snow water, and you can easily see its exposed riverbed through the clear water;

But as it began to grow 'stronger' all the way east, the river became dirty, and the riverbed was silent under the filthy surface, and it was not known how many strange and unpredictable things were hidden.

The X164 on the return trip is now at least 300 kilometers away from the Tuotuo River, but the Tibetan black chickens in the back kitchen of the dining car are very close to the Tuotuo River; They grew up drinking the pure water of the Tuotuo River, and all kinds of Chinese herbs growing along the river have become their favorite snacks.

So when the fat man heard that Zhou Zhou was going to make his favorite white chopped chicken, he immediately gave this dish a very awesome name - 'Tongtian River Demon Queen'.

Zhou Zhou motioned for the fat man to roll.

What the hell is this name? Even if it is a high-quality dish on the dining car, the name should be simple, and 'Tongtian River White Chopped Chicken' is very good, so that diners can know the selling point of this dish as soon as they hear it.

If you have a well-known dish name, you should have the corresponding craftsmanship.

When Xiao Zhang began to promote this 'Tongtian River White Chop Chicken' on the radio speaker, Zhou Zhou was already busy in the kitchen.

There is always a subtle difference between the two worlds, and this is also reflected in this common dish of white chopped chicken.

There are three tricks to making white chopped chicken delicious.

First, the quality of the chickens should be good and tender enough. Qingyuan chicken is undoubtedly the best ingredient for this dish, but it is slightly inferior to the Tibetan black chicken, which often feeds on various Chinese herbs, and often drinks the snow water from the source of the Tuotuo River all year round.

Tibetan black chicken recipe has 'cordyceps'!

Second, the method of making chickens is very important, and the secret of this parallel world is better than that of the original world.

In the original world, a clever chef would combine simmering and simmering with each other to bring the chicken to a delicate ripeness that had just been cut off. And the secret of this parallel world is in the word 'dip'! Immersion, also known as 'fireless cooking', is a very clever cooking technique.

Third, whether the white chopped chicken is delicious, in addition to the quality of the chicken itself, the allocation of dipping sauce should account for at least 50%.

There are various ways to mix in both worlds, the simplest is to mix the dipping sauce with brewed soy sauce, oyster sauce, chili flakes, coriander, rock sugar, etc., and the more clever ones are made with clear chicken fat, even if it is the same ingredient, it depends on the chef's ability to control the taste.

When it comes to mixing dipping sauces, the secret of the original world is even more clever, there is a top-notch dipping sauce that does not exist in this parallel world - 'steamed fish soy sauce'!

With the freshness of fish oil, the flavor of the white chopped chicken is outlined, and this dipping sauce will not offend the guest, providing enough umami while not infringing on the taste of the chicken itself.

It's as if between two flavors will also build a 'biological barrier', which is perfectly combined with each other, but does not affect each other.

Steamed fish soy sauce takes a certain amount of time to settle before it tastes better, so Zhouzhou first set out to make this soy sauce.

After the pot is heated, first wipe the wall of the pot with ginger slices, then add oil, wait for the oil temperature to reach about 80 degrees, and then put the crucian carp into the pot; Because you have wiped the pot with ginger slices before, you don't have to worry about the fish skin sticking to the wall of the pot, fry it until it is browned on both sides, and then wash off the oil stains on the surface of the crucian carp with clean water, and pile it aside for later use.

Put the crucian carp into a pot boiled in tangerine peel water, add water, ginger, tangerine peel, unground peppercorns, and Tibetan black chicken chicken feet that have been soaked twice in Nao water, and simmer for an hour.

It should be noted that the simmering flame should be controlled to a weaker degree than the candle flame, and during the boiling process, no water bones can be seen in the soup, which is probably between boiling and simmering, which requires very fine control.

After an hour, drain the boiled fish juice with fine gauze, pour it into the soup pot again, and add soy sauce, fish sauce, two stir-fry spoons of clear chicken broth, rock sugar, dark soy sauce, light soy sauce, etc.

Then turn on the fire and boil, the noodle soup should be boiled immediately for a simmer, stirring clockwise with a soup spoon, about half an hour later, there will be a more obvious fresh aroma than before... The best dipping sauce for a pot of white chopped chicken 'steamed fish soy sauce' is ready!

This pot of steamed fish soy sauce is amazing, with both the sweetness of fish and the mellow fragrance of chicken, which is a match made in heaven with white chopped chicken!

The fat man kept standing by and watching, but no matter how hard he twitched his nose, he couldn't smell a trace of taste, and the lost fat man was a little sad: "Boss, I'd better wash the green onions......"

The fat man washed the green onions sadly, and only the spicy smell of green onions, garlic, and ginger could make him feel that he was still a normal person.

Zhou Zhou couldn't comfort the fat man, and began to 'dip' the Tibetan black chicken.

How tender is the 'virgin chicken'? In order to bring out the best in this chicken, even simmering is a little too much, so the fireless cooking method of 'dipping' is the best way to deal with it.

The so-called 'dip' refers to boiling the green onion and ginger water, and immediately remove the green onion and ginger after the water boils, and then completely cut off the fire.

Once the temperature of the water drops to 80 degrees, the chicken should be lifted up immediately, heated again, cut off from the heat, and soaked thoroughly.

How long does it take to complete the dipping? But there is no fixed time answer.

This is because different thicknesses of the pots used, different sizes of chickens, different hand speeds of cooks, and even different air pressures can cause different results.

For example, when Zhouzhou boiled porridge on the plateau before, it was not only necessary to choose rice with higher oil content and easier to mature, but also to be cooked after a long period of boiling; The electronic steamer on the train is also customized with the characteristics of the plateau in mind, and the pressurized model can be selected.

Fortunately, the train has just left the Tibetan capital, the altitude is still below 4,000 meters, the water temperature can reach about 95 degrees Celsius, and the youngest 'virgin chicken' is selected as the ingredient, otherwise even Zhouzhou will not dare to try it easily.

In the process of soaking again and again, Zhouzhou needs to make an accurate judgment through the heat from the chicken toes, the change in the weight of the chicken, and the richness of the meat after the aroma rises.

This is in Tibet, if you go to Xihai Province, Yongliang Province or the plain area, then the time and frequency of immersion will change!

Seeing the first white chicken out of the pot, the fat man instantly adjusted his sad mood of self-pity and self-pity, and came over with a kitchen knife and drooling.

"Boss, I'll cut it and see."

With a knife and cut off a chicken leg, the fat man suddenly saw that his eyes were straight.

I saw that the white section of the chicken was slightly yellow, the meat layer under the skin was still trembling slightly like tender tofu, and the broken bones still retained a trace of blood, but there was no trace of 'clear blood'!

The fat man is also a top student in the chef school, but it is the first time he has seen the legendary 'first break' white chopped chicken.

The so-called initial break: it is the 'initial break', which is the performance of mastering the break-off until it is perfect!