Zhu Xin didn't know what Kong Yun had to do, but just silently prepared his own things.

In terms of chicken, Zhu Xin chose the black-bone chicken.

In fact, Wenchang chicken or other similar breeds will be better. It is not clear whether there is this breed in this world.

Ancient times were ancient times. In modern times, there could be hundreds of chicken varieties.

Just say that this black bone chicken can have hundreds of varieties. If you want to say that they are all black bone chicken, there are indeed differences in taste.

As mentioned before, rice is one type of cooking and one type of cooking porridge.

Even fried rice can be one, and it may be another one used to make rice noodles...

If you subdivided it, there are dozens of small varieties in one variety of rice.

This era has not yet begun to breed and cultivate new varieties on a large scale, and there are only three black chickens to choose from.

But if you really want to count the other chickens, you will probably really need to test what kind of chicken is best for his dish. I have to stay in the kitchen all night last night...

Perhaps, I should actually do this, so Zulang will have no way to attack at night.

"This...well, that's OK..." Zhu Xin picked up the whole chicken and put it in front of his nose and smelled it.

The chicken tastes strong and is suitable for stewing soup. However, the meat is so stewed for a longer time, it will probably be more irrelevant.

Among the three types, one is more fleshy and suitable for roasting and frying, but Zhu Xin did not choose this one.

This scene was naturally seen by Kong Yun, and he was a little curious. He said before that he would cook first, then steam and then roast. Why did he choose this kind of black chicken suitable for stewing soup? Was he just talked nonsense before, or did he have other plans?

Da Qiao has started washing rice in boiling water, but he still chose silk rice.

This kind of rice is not only suitable for making crumbs, but also tastes good.

There are many good rice in later generations, but it is rare for Zhu Xin to find the variety he knows, a variety of silk rice he knows.

When I set fire to boil water, I used a kitchen knife to remove all the bones of the chicken.

Wait for the water to boil, put the boneless black chicken in and blanch it, take it out and put it in cold water for later use.

Also, take a casserole and put the rice into the chicken belly and seal it. Put the chicken in the pot and stew it, and add two slices of ginger in the seasoning.

First cook for an hour, cook the chicken into the rice, then take it out, put it in a steamer, and steam it for twenty minutes.

After taking it out, wrap it with lotus leaves without adding any seasonings, apply yellow mud on the outside, and bake it by begging chicken.

Finally, a bowl of fragrant white rice was served before Kong Yun.

"It's not great..." Zhu Xin looked at Kong Yun who was still busy and complained a little.

"But the review has not started the code yet?" Da Qiao was a little confused. Why was Zhu Xin deflated before the result came out.

"Just sigh, after all, there is a saying that whoever serves the dishes first is often the defeated party." Zhu Xin smiled. Basically, there are such jokes in food festivals.

There have been also cases where I plan to bring up the rich dishes first, then destroy the judges' taste buds and affect the next contestant's evaluation.

Needless to say, the result was still not escaped.

"Is there any such statement?" Da Qiao looked at Zhu Xin in confusion, "Would you like to wait and see?"

"It's not good to have cold food. Besides, I'll just complain..." Zhu Xin saw that she was anxious and quickly comforted her.

It is possible for food to be like this, but this rule should not apply in the real world.

Besides, he has not started this game yet and has expected that he will not be able to win.

I have done my best and just see what the result is!

"If I remember right, the topic of this round of competition is 'chicken', right?" The leader was still Judge Zhang. He looked at the bowl of rice in front of him with great interest, "So this is chicken rice?"

"You can say that." Zhu Xin nodded, "This is the highest level I can perform at the moment."

If you can use skills, the first rule of the God of Food competition is to disable skills.

"If we read it correctly, this rice will be stewed first, then steamed, and finally stewed. After three steps, it took almost an hour to take this rice..." Judge Zhang reminded.

This is not a rice cooker, I am afraid it has been made into a paste! Is this rice melted directly into the mouth?

"Probably..." Zhu Xin grinned, and the five judges saw confidence on his face.

"Even if you simmer it on low heat..." Judge Zhang picked up the spoon, "It will never be soft and rotten after an hour."

Scoop a spoonful. With years of experience in tasting delicious food, when you scoop down the spoon, you can feel that the rice grains are very soft and probably have reached the point where they will melt when touched.

No matter how delicious it is, how can this taste like a baby complementary food?

After taking a sip, the umami flavor of black chicken immediately filled the mouth, then spread to the nose, and finally it was directly on the head.

Changshu took a bite and took the rice and looked carefully. He was a little disbelief: "These rice is actually chewy!"

Soft and glutinous rice are the characteristics of rice. Many high-end rice are soft and soft when buying, just like white clouds melting in your mouth.

The point is of course not soft, but soft but not bad.

After chewing carefully, the fragrance appears and the strong chicken smell is faintly visible and slowly highlights as you chew.

As starch is converted into maltose, this light sweetness has become one of the seasonings.

"This rice...this rice is not rotten?" Judge Zhang looked at Zhu Xin in disbelief.

"Whether the rice tastes soft or rotten depends mainly on how much water is inside." Zhu Xin replied, "During the stewing process, the umami flavor of the chicken enters the rice. Since it is in a sealed state, there is not much water entering."

Even so, water will still be slowly injected, but this will just cook the rice.

There was indeed a lot of water in the steaming and cooking, but as I stewed and roasted, the moisture in the rice returned to the chicken.

It's just the umami and aroma of chicken, but it's been kept in the rice to the greatest extent.

If the rice has more moisture, it will become soft and rotten, and if there is less moisture, it will easily become muddy.

As long as the moisture reaches a certain level, even if it takes an hour or two hours to stew, it will not have a soft texture.

In other words, Zhu Xin walked the tightrope in the control of the temperature for three steps... It was a bit like a big gambling, but if he didn't gamble, he would lose directly.

"This rice is so fresh!" The judges next to him had already started to taste it, "It seems like eating chicken, and it is a very high-quality chicken!"

"Especially even the sweetness of rice is used as a seasoning. This idea is really amazing!" Another judge praised.

"I have to say..." Judge Zhang put down his empty rice bowl, "Your dish surprised me!"

During the special period, there was a double steaming method at that time. Steaming five kilograms of steamed buns per pound of corn, and five kilograms of rice per pound of rice. It is rare that the rice grains are soft but not rotten. This dish has the meaning of borrowing from that method. Of course, it is just a fictional way of borrowing from gourd chicken and double steaming. You don’t have to try it.

Moreover, even if the double steaming method is good, one pound of grain is still one pound of grain, and vitamins are still lost to varying degrees.
Chapter completed!