Baozi Xishi's Struggle

Chapter 393: 3 Cup Chicken with Only 3 Cups of Seasoning

Shen Yu shook his head: "No need, this is what my mother and I discussed for several days and decided. We have also seen and measured it in person and feel that this is the most practical way."

Lu Lang nodded and said, "That's right, Miss Shen, please go back to the restaurant and wait for news."

"After these two days, I will ask Master Zhu to go to your place to check on you and prepare the materials needed to build the house so that we can start construction."

"Master Zhu has a group of experienced craftsmen who are efficient and professional. All you have to do is wait for the house to be built."

Shen Yu hurriedly stood up to thank him. The two exchanged a few more words, then Shen Yu said goodbye to Lu Lang, left the county government office, and hired a car to go home.

When I got home, it was almost lunchtime. There were many customers in the restaurant and everyone was busy.

Shen Yu went back to the house, put away the small bag containing the deeds and silver bills, washed his hands, tied an apron, and went to the shop to work.

It was not until the market closed and the shops were shut down and cleaned that Shen Yu told everyone what had happened today.

Li and her friends were very happy when they knew that they had successfully signed the deed and applied for registration.

I was even more surprised to hear that Lu Lang would recommend a Master Zhu to bring a group of craftsmen to build a house.

Li said happily: "Mr. Lu has helped us a lot."

"This is the best. The master he recommends can't be wrong. It's much more reliable than going to the dental clinic ourselves."

Jiang and the others also felt that since Master Zhu was able to take on the work in the county government, he must be good.

Li paused and continued, "Mr. Lu treated us like this, we should thank him very much."

"But he is the son of the county magistrate, he has everything he needs, how can I thank him?"

Shen Yu also thought about this question on the way back.

But after thinking about it, I didn't know what to do to thank him, so I just put it aside for now.

Seeing Li also said this, he couldn't help feeling embarrassed.

Yu Tao said, "The county government may have everything, but the dishes they make are definitely not as delicious as my sister's."

"Mr. Lu loves the dishes cooked by my sister the most."

"Since he is so busy, he must not have time to eat well every day. Sister can make some delicious food and send it to him, isn't it?"

After hearing this, Li clapped her hands and said with a smile, "My daughter Yutao is really smart. This is a good idea."

"Our family's most impressive thing is food, so it would be most appropriate to cook a few dishes and send them over."

Shen Yu thought about it and realized that it was indeed the case, so he nodded and said with a smile: "Then let's cook some dishes now and send them over in the evening."

Li urged Shen Yu, "Then go and do it now. You don't need to clean up here."

"I remember that Mr. Lu loves to eat chicken. Today, the shop delivered a fat chicken that had been cleaned up. It was fat and tender, and it was perfect for cooking."

"I was thinking of buying some and making some chicken soup for you guys, so I'll give it to Master Lu first."

"When the waiter brings the ingredients today, I'll order another one. We can eat it ourselves when it's delivered tomorrow."

Shen Yu agreed and went to the kitchen in the backyard. As he walked, he was thinking about what dishes to make with the fat chicken and send it to Lu Lang as a snack.

The best winter dishes are hot dishes with soup.

When Shen Yu saw the casserole used to make amber meat in the kitchen, he immediately had an idea.

Use a casserole to make a three-cup chicken, which is delicious and the chicken is tender.

You can also cook the food in a casserole on the stove and then put the casserole directly in the food box and take it over. It is convenient and keeps warm.

There is still about an hour before dinner time, so there is still time to prepare and send it over.

Shen Yu looked at the fat chicken in the kitchen that had been slaughtered and cleaned very cleanly. It was quite big and the whole chicken could fill an entire casserole.

Shen Yu decided what dish to cook and immediately started preparing it.

As the name suggests, Three Cups Chicken only requires three cups of seasoning besides scallions and ginger slices.

There are several flavors of Three Cup Chicken, and the seasonings vary from place to place.

Shen Yu’s favorite recipe is one cup of sesame oil, one cup of rice wine, and one cup of soy sauce.

No need to add water, the ingredients are simple, but the taste is very delicious.

Chop some scallions and ginger, and peel some whole garlic cloves.

In order to match the meat and vegetables, she took another large cabbage, removed the old leaves on the outside, and used the still tender leaves inside to make a dish of pickled cabbage in vinegar.

After preparing the side dishes, Shen Yu picked up the fat chicken and chopped it into large, even pieces with a knife.

Turn up the fire on the small stove, put the soup pot on for blanching, and add enough cold water.

Throw two slices of ginger into the pot, pour some rice wine, and add all the chopped chicken.

Stir with a spoon, wait until the water boils, skim off the foam, and cook for a while.

Wait until the chicken changes color and no longer bleeds.

Take a basin, pour hot water into it, scoop out the blanched chicken with a colander, put it in the hot water to wash it, take it out and drain it for later use.

Pour out the water from the soup pot and replace it with a wok.

When the pan is hot, add a tablespoon of vegetable oil and swirl the pan to lubricate the pan with the oil.

Then scoop a tablespoon of the cooked lard into the pot, wait for the oil to melt, add the ginger slices into the pot and stir-fry until fragrant.

Add a dozen whole garlic cloves and fry until soft. Finally, add the scallion segments and fry until fragrant.

Pour the drained chicken into the wok and stir-fry until the chicken skin is slightly browned and the chicken is fragrant and slightly oily.

Use a large spoon as a measuring cup and add half a spoon of sesame oil, a tablespoon of rice wine, and a tablespoon of sweet soy sauce.

Add two pieces of old rock sugar and stir to make the soup in the wok even.

Take the wok down and place it on the pot rack next to it, and place the prepared large casserole on the stove.

When the empty casserole is hot, pour all the chicken and soup in the pot, then cover the pot and simmer.

Casserole stews lose less water, and simmering them over low heat can preserve the freshness and flavor of the ingredients to the greatest extent possible, while also allowing them to be stewed until they are very tasty.

After stewing for about half an hour, the chicken will be cooked until the bones are soft and the meat is tender, and then the sauce is reduced and removed from the heat.

While the three-cup chicken was stewing, Shen Yu took the washed cabbage to the cutting board.

The leaf parts are torn into pieces by hand, and the cabbage stalks are cut into thin slices diagonally and placed in two small vegetable baskets respectively.

Scallion segments and ginger slices are ready-made.

Cut the ginger slices into minced ginger, cut a few garlic cloves into minced garlic, and use half of them to make a sweet and sour sauce.

Take a small bowl, add some balsamic vinegar, fine sugar, a little sweet soy sauce, a little bit of salt, add the minced garlic and mix well.

After the three-cup chicken is cooked, you can make this quick dish of vinegar and cabbage.

After preparing the ingredients, Shen Yu went to take a look at the stove, added two pieces of charcoal into the stove, sealed the stove door, and let it stew slowly.

Then I went to the corner where the ingredients were placed, stood there looking around, and wondered what next dish to cook for my family in the evening.

You don’t have to work on building a house yourself.

There are fewer customers in the restaurant than in summer, so there is plenty of time to try out new dishes.