All streams become streams, all streams become streams, all streams become rivers, and all rivers become rivers. This is the natural evolution process that forms the mighty Yangtze River. Nature explains the physical laws from quantitative change to qualitative change with vivid pictures.

The wise ancient Chinese seemed to have concluded this rule early, so they gave the Tuotuo River still at its source a very resounding name - Tongtian River!

This famous river is actually somewhat similar to humans. Originally originating from the Jianggendiru Glacier in the Ladandong Snow Mountain, it is composed of the purest snow water. You can easily see its exposed river bed through the clear river water;

But as it gradually began to become 'powerful' all the way east, the river water also became dirty. The river bed was silent under the dirty river surface, and it was unknown how many strange and unpredictable things were hidden.

On the way back, x164 is still at least 300 kilometers away from the Tuotuo River, but the Tibetan black chickens in the back of the dining car are very close to the Tuotuo River; they grew up drinking the pure Tuotuo River water, and the river

The various Chinese herbal medicines grown all over the place have become their favorite snacks. Just add some live insects and crushed grains to grow into the healthiest and most delicious famous chicken.

So when Fatty heard that Zhouzhou was going to make his favorite chicken, he immediately gave the dish a very cool name - 'Tongtian River Demon Lady'.

Zhou Zhou motioned to the fat man to get out.

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

If you have a decent dish name, there should be a corresponding craftsmanship.

When Xiao Zhang started to promote the dish of 'Tongtianhe White Chopped Chicken' on the radio loudspeaker, Zhou Zhou was already busy in the kitchen.

There are always some subtle differences between the two worlds, which is also reflected in this common dish of chopped chicken.

There are three tips for delicious white-chopped chicken.

First, the chicken must be of good quality and young enough. Qingyuan chicken is undoubtedly the best ingredient for this dish, but compared to Tibetans who drink snow water from the source of the Tuotuo River all year round and often eat various Chinese herbal medicines.

Black chicken and Qingyuan chicken are also slightly inferior.

The recipe for Tibetan black chicken contains ‘Cordyceps sinensis’!

Second, the method of making chicken is very important. The secret in the parallel world is better than that in the original world.

In the original world, a skilled chef would combine simmering and stewing to bring the chicken to a delicate degree of just-off-the-uncookedness; but the secret of this parallel world lies in the word "immersion"! The so-called "immersion" is also called "no fire"

Cooking' is a very clever cooking technique.

Third, whether the chicken is delicious depends on the quality of the chicken itself, and the mixing of dipping sauces must account for at least 50%.

There are various preparation methods in both worlds. The simplest one is to use brewed soy sauce, oyster sauce, chopped chili, coriander, rock sugar, etc. to prepare the dipping sauce. The more advanced ones use clear chicken oil as a base, even if they use the same ingredients.

, it also depends on the chef’s ability to control the taste.

When it comes to preparing dipping sauces, the secret of the original world is even better. There is a top-notch dipping sauce that does not exist in this parallel world - 'Steamed Fish Soy Sauce'!

It uses the freshness of fish oil to bring out the fragrant and smooth taste of boiled chicken, and this dipping sauce will not offend the guest, providing enough freshness without infringing on the taste of the chicken itself.

It's like a 'biological barrier' is built between the two delicacies, perfectly combining each other without affecting each other.

Steamed fish soy sauce needs a certain amount of time to settle before it tastes better, so Zhouzhou started making this soy sauce first.

After the pot is heated, first rub the wall of the pot with ginger slices, and then add oil. When the oil temperature reaches about 80 degrees, put the crucian carp in 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 pot wall.

on the fish, fry it until both sides are browned, then wash off the oil stains on the surface of the crucian carp with water, and pile it aside for later use.

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

It should be noted that the simmer should be controlled to be weaker than a candle flame. During the cooking process, no watery bones can be seen in the soup noodles. This heat is roughly between boiling and stewing, and requires very fine control.

After an hour, drain the cooked fish juice with fine gauze, pour it into the soup pot again, add soy sauce, fish sauce, two frying spoons of clear chicken soup, rock sugar, dark soy sauce, light soy sauce and other appropriate amounts.

Then turn on the heat and bring to a boil. As soon as the soup noodles boil, it should be reduced to a simmer. Use a spoon to stir clockwise. After about half an hour, a more obvious aroma will hit your nose than before... One pot

The best dipping sauce for boiled chicken is 'steamed fish soy sauce'!

This pot of steamed fish with soy sauce is amazing. It has the freshness and sweetness of fish and the mellow fragrance of chicken. It is a perfect match with the white chicken!

The fat man stood aside and watched, but no matter how hard he twitched his nose, he couldn't smell a trace of smell. The disappointed fat man felt a little sad: "Boss, I'd better wash the green onions..."

The fat man washed the green onions sadly. Only the pungent smell of onions, garlic, and ginger could make him feel like a normal person.

Zhouzhou couldn't care less about comforting the fat man and started to 'soak' Tibetan black chicken.

How tender is the 'Virgin Chicken'? To fully bring out the delicious taste of this kind of chicken, even stewing it is a bit too much, so the fireless cooking method of 'soaking' has become the best way to deal with it.

The so-called "dipping" means to boil the onion and ginger water over high heat. When the water boils, immediately take out the onion and ginger, and then completely turn off the heat. At this time, the chef has to hold the chicken toes, immerse the whole chicken in the water, and shake it from side to side.

Shake it up and down to fully heat the chicken.

Once the temperature of the water drops to 80 degrees, lift the chicken immediately, heat it again, turn off the heat, and soak it thoroughly.

How long does it take for the soaking to be complete? There is no fixed time answer.

This is because the thickness of the pot used, the size of the chicken, the chef's hand speed, and even the air pressure will all lead to different results.

For example, when Zhouzhou cooked porridge on the plateau, he not only had to choose rice with higher oil content and easier to mature, but also had to cook it for a long time before it could be fully cooked; the electronic steaming cabinet on the train was also customized with the characteristics of the plateau in mind and had the option of pressurization.

payment.

Fortunately, the train has just left Tibet not long ago, the altitude is still below 4,000 meters, the water temperature can reach about 95 degrees Celsius, and the most tender 'virgin chicken' is chosen as the ingredient, otherwise even Zhouzhou would not dare to try it easily.

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In the process of soaking again and again, Zhouzhou needed to make an accurate judgment based on the heat from the chicken toes, the weight change of the chicken, and the richness of the meat aroma after it rose. After four rounds of soaking, he felt that the heat was reached.

Then the chicken is taken out of the pot and replaced with the next one.

This is in Tibet. If you go to Xihai Province, Yongliang Province or the plains, the soaking time and frequency will change!

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

"Boss, let me cut it and take a look."

A single stroke of the knife cut off a chicken leg, and the fat man's eyes immediately went straight.

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

After all, Fatty was also a top student in the chef school, but this was the first time he saw the legendary 'first cut' chicken.
Chapter completed!