Feng Jiao was not idle when boiling water.

She actually held a handful of ice cones and stirred them back and forth in the frozen ice cubes, and even used some fairy energy to poke the ice cubes down.

After the soup in the high pot boiled, Feng Jiao took out an hourglass from the space to observe the time. She picked up the treated Guifei chicken with one hand, put it in the boiling water pot and boiled it quickly. She repeated the same movement three times.

She held the Guifei chicken with her right hand and put the whole chicken into the water boiling in the pot. In addition to paying attention to the chicken in the pot, her eyes were also distracted and paid close attention to the hourglass, accurately grasping the passage of time every second.

Unpredictable, Feng Jiao picked up an iron clip placed next to her and carefully lifted the Guifei chicken out of the boiling boiling water. Then, she quickly put it into the ice water basin next to her, and quickly cooled the chicken.

After the chicken was completely cooled, Feng Jiao quickly lifted it up again, put it in a high pot, covered the pot, stared at the hourglass, and paid close attention to the passage of time.

She turned off the heat as the chicken was cooked for four minutes.

However, this time, she did not take out the Guifei chicken, but let the chicken soak in a high pot.

The tender Guifei chicken was stewed in the high pot. Feng Jiao put the fresh peppercorns picked from the space, including bay leaves, cinnamon, cloves, cumin and other spices into the oil pan one by one, and started frying.

After frying the sesame oil for seasoning, Feng Jiao finely chopped the garlic, ginger and coriander stems, placed them in a small plate for later use, and she started to make the sauce again.

Mix soy sauce and soy sauce in a certain proportion, add an appropriate amount of sugar and a little plum vinegar, as well as the garlic, coriander and minced ginger that had just been cut, and then add the fried sesame oil to make a sauce that matches the white chop chicken.

Feng Jiao put the Guifei chicken in a high pot for simmering for 40 minutes, completely using the heat of the soup in the pot to simmer the chicken.

The Guifei Chicken made in this way will taste very delicious after experiencing the test of ice and fire.

And this is also the most authentic cooking method for Baizhan Chicken.

Feng Jiao soaked the Guifei chicken in ice water for a full ten minutes, letting it calm down and calm down. After that, she took it out, wiped the water off the chicken, and used sesame oil that she had fried in advance, and carefully applied the whole chicken body.

Cut the prepared Guifei chicken into pieces, place it in the original position on the plate, and then mix it with the sauce prepared before when eating.

In addition to this dish of white-killed chicken, Feng Jiao also cooked Gongbao shrimp balls, fried mutton onion, braised cherry fish, fried lotus root diced sauce, fried magnolia dishes, and cooked a pot of fragrant mixed mushroom soup.

As a senior chef, Feng Jiao's cooking time is just right.

She had just finished cooking and entered the space to get a jar of plum blossoms. Ling Yuan, Qianmo, Lao Qin, Tongtian Python and the others returned to the restaurant.

"A Yuan!" When she heard his voice, she was surprised and happy. She ran out of the kitchen with difficulty in controlling her feelings and threw herself into his arms.

Ling Yuan hugged his little chef and walked around in a circle.
Chapter completed!