The Fine Food Broadcaster

Chapter 105 The Second Dish

Edited by Gumihou

Gumihou: Just letting everyone know in advance, facts about the Kung Pao Chicken dish here are kind of suspect

After the first lucky viewer was drawn, everyone in Ye Feis live stream channel fell apart a little, each and every one of them furious and wailing.

..

Why is it not me?

My name is so much nicer than his, so why wasnt I drawn?

Haha, does the quality of our usernames be taken into consideration in this lottery thing? If so, I guarantee you, Ill be drawn.

What?

My name is Hao Ren. [1]

..

I Am a Foodie stuck his head out: The lottery is all about luck, so theres no need for you guys to howl, just be normal.

8-Treasure Cuisine: I have never gotten anything good from lotteries, the biggest prize was an ashtray.

Tasting Everything Under Heaven: I see my name hovering near the pointer wiggling around but just never ending up under the pointer, I have also become drunk.

People were saying everything and anything.

At that point, Ye Fei started talking again, Friends, the first lucky viewer has been drawn. Next, we will make Kung Pao Chicken.

Only then did the crowd remember that Ye Fei still had another dish to make, and there was still one lucky viewer who hadnt been drawn, so everyones spirits were immediately roused.

Holy shit, the second lucky viewer must be me.

Its me its me its me

In fact, watching Deity Ye cooking food is also a form of enjoyment.

Thats true. Although it cant be eaten, dont foodies have a kind of mental transfer method [2]? Even while eating other things, we can imagine them as dishes made by Deity Ye. En, I can eat at least an extra bowl of rice thanks to his show.

Stop being noisy and just watch Deity Ye make Kung Pao Chicken.

The reaction of the fans inside the channel rendered the staff of QQ Platform and the herd of Silver Star Broadcasters speechless.

What the- arent the reactions of Ye Feis fans too intense?

I cant hold back my anger, ah. Isnt it just a lottery? If you didnt get it, you didnt get it, pei! Why make such a fuss?

In fact, I envy Ye Fei, this shows that his fans really like the fine food he makes. He has a firm grip on the hearts of his fans, this is not something that ordinary people can do, ah.

Thats right. Aih, skilled workers eat well in whatever industry, ah.

Suddenly, I want to learn how to be a chef.

Puuu ~ ~ you sing and dance quite well already. Stop thinking nonsense, some people are born chef material, dont envy them, continue watching.

Ye Fei stood up and returned to the kitchen.

The actual lottery only lasted 4 or 5 minutes. When Ye Fei returned to the kitchen, the plate of Mapo Tofu was still in the same state as when it first came out of the pot.

After chasing Sharpie out of the kitchen again, Ye Fei began the prep work for the Kung Pao Chicken.

As he removed a piece of chicken breast from the cabinet, Ye Fei explained, The dish we know as Kung Pao Chicken [3] can be found in Sichuan, Guizhou [3a] and Shandong. However, the raw ingredients and cooking methods are different. Naturally, the end product is different too. Sichuan-style Kung Pao Chicken generally uses chicken breast. Although breast meat does not absorb flavour well, it results in a smoother and more refreshing texture. Shandong Cuisine generally uses chicken things. Thigh meat, as we all know, is lean meat, which lends a crisper and brighter flavour. To make this dish, strong fire must be used from the get-go and maintained through the entire high-speed cooking process.

Guizhou Cuisine is relatively unique in that it uses mashed chilli pepper paste called Ciba-la which is unique to that region. This chilli pepper pate is not made from pure chilli powder or flakes, but is mixed with minced ginger and garlic. After it is mashed, it becomes a paste that is similar to a ciba or sticky rice mash. Im sure everyone can imagine its flavour. Thats right, this refreshing spicy, yet sweet and sour flavour is completely different from the first two.

Today, we shall be making Sichuan-style Kung Pao Chicken, which is why we shall be using this chicken breast today. The origin of this chicken meat has been mentioned before. Thats right, this is breast meat from the  Changshan Mountain Base Red-tailed Chicken.

Not only are the eggs delicious, but their meat is also extremely tender. Their leg meat is nice and firm, and their breasts are tender from running around the foot of the mountain in search of food. A few days ago, brother Tasting Everything Under Heaven introduced this chicken to us in detail, so I will not repeat it again. Lets make the dish now.

With that, Ye Fei placed the chicken breast onto the cutting board and took out the supporting ingredients such as fried peanuts, cucumber, white sugar, dried chilli pepper, onion, ginger, Sichuan pepper, cooking wine, MSG, table salt, etc

Once he had gathered the ingredients, Ye Fei began with the chicken breast.

He placed the chicken breast flat on the cutting board and with a broad knife, began to lightly slap at the chicken breast.

As he was slapping the breast, Ye Fei said, Some friends may ask why we have to slap the chicken breast. The simple answer is, this method will make the Kung Pao Chicken taste better. If you dont want to slap the chicken, you can add egg white to the marinade. However, if you add egg white to your dish, your fire control must be very precise. Otherwise, the heat will cause the protein to curdle, forming cotton wool-like things inside the dish, affecting the appearance of the whole dish. Of course, if you are just making it to eat, do not worry about the curdling issue, this method is useable.

After having slapped the breast meat, Ye Fei flipped the knife in his hand and began slicing the meat into even cubes which he later placed into a clean white porcelain bowl. After adding other ingredients such as cooking wine, table salt, white pepper and corn starch, he set the chicken aside to marinade. As the chicken marinated, Ye Fei cut the onion into sections, the ginger into shreds, the dried chilli peppers into sections and removed the chilli seeds, the cucumber into small pieces, etc

Although were only supporting ingredients, Ye Fei did prepare them meticulously, with every cut done very carefully, the strength of each knife stroke just right, because he knew that without these supporting ingredients to embellish and balance the dish, it would not come out perfect.

By the time everything was ready, only seven or eight minutes had passed.

This time, Ye Fei took out another small white porcelain bowl and poured in soy sauce, balsamic vinegar, table salt, sugar and cooking wine, stirred it evenly and set it aside.

When all that was done, Ye Fei wash the wok clean, placed it on the stove and turned up the heat.

When the wok reached the right temperature, Ye Fei swirled cooking oil into it. The oil for making Kung Pao Chicken was the same one he used to make Mapo Tofu, Top-Grade Peanut Oil.

When the oil was hot enough, Ye Fei poured in the Sichuan peppercorns and dried chilli pepper and began to stir.

When stirring pepper you must pay attention. Try your best not to let water get into the pot or you could make the oil splatter and injure yourself. This is why people dont like to stir-fry Sichuan pepper and use Sichuan pepper powder instead. Thats fine, but the end result of the Kung Pao Chicken would be slightly inferior.

When the stir-fried Sichuan peppers and dried chilli began to release their aroma, Ye Fei poured half of the cut onions in, stir-frying all the time.

About 10 minutes passed since the chicken started marinating. This should be enough time. He picked up the bowl of chicken breast and gently slide the cubes into the wok. A cloud of white smoke rose up from the wok and a powerful fragrance suffused the area.

Ah-choo~~

F*ck, it smells good.

Its over its over, this daddy is going to drool again.

Your mom, watching Deity Ye do a live broadcast cost this daddy two boxes of tissues.

Haha, upstairs can use a whole roll, ah.

Did not prepare it, ah.

Oh, next time you can prepare some more. The supermarket has those larger types, you can use one sheet at a time, very soft, very good absorbency.

Your sister, that is for a birthing woman, OK? Scram!

Just as the white smoke rose up, it was sucked away cleanly by the super high-tech industrial cooker hood, leaving only an enticing aroma.

The frying of chicken is particularly important. Too fierce, and the chicken would be over-fried, reducing its texture. Too light, and the chicken fried undercooked [4], affecting the texture too. This requires a persons skills and experience.

Ye Feis experience was up to par. When he saw the chicken was fried until it started to whiten, he knew it was almost ready.

Then he brought over the prepared sauce from the side and poured it directly into the pot

[Gumihou: Because Gumi is an obsessive person she spiralled into research mode]

Pill Bug TL Notes:

[1]       Hao Ren is the protagonists name of some famous Chinese shows, like in <<In The Name of The Father>> starring Jay Chou, or the protagonist of another famous Chinese webnovel, <<>> The Record of Unusual Creatures /series/the-record-of-unusual-creatures/

Gumihou: It is also the homophone of good person so a very auspicious name

[2] It is unclear what the people are talking about, but there is a reason why Mukbang and other food-related videos are interesting to /writers-blokke/why-it-is-so-satisfying-to-watch-people-eat-ddf2f064868e

I dont feel hungry watching Mukbang, or reading about food. However, I do feel hungry when watching documentaries about food preparation and food sources (aka farming), butchering also makes me hungry, all that blood and muscle and sinews being cut by super sharp knives

[3] Kung Pao Chicken Should not be categorised under type of cuisine but rather region, namely Sichuan, Guizhou, Shandong

https://en.wikipedia.org/wiki/Kung_Pao_chicken

Shockingly enough, Shandong Kung Pao Chicken is not spicy /food/story/2019-11-07/recipe-kung-pao-chicken-shandong

[3a] Guizhou Cuisine aka Qian Cuisine though not part of the Big 8, it shares many features with Sichuan and Hunan Cuisine. Rather than the spicy-numb of Sichuan Cuisine, it favours spicy-sour flavours. The sourness came from fermented vegetables or grains, not from vinegar products

https://en.wikipedia.org/wiki/Guizhou_cuisine

https://www.asiaculturaltravel.co.uk/guizhou-cuisine/

It is said that Kung Pao Chicken actually came from this province, even though this dish is traditionally seen as a Sichuan Cuisine.

The creator of the dish, Ding Baozhen (1820-1886), was born in Guizhou. Ding Baozhen was an influential official during the Qing Dynasty (1644-1911) and he created this dish to entertain his guests. Once the recipe got out, Gongbao Chicken became so popular that it is now widely available throughout China.

Speaking of which, the world-renowned chilli sauce brand Lao Gan Ma originated from Guizhou

[4] Im more interested to know whether too fierce is for fire or the tang tang tang of the wok. Honestly, if hes really using a wok, a fierce fire is imperative. Its how long you leave food in the wok that affects the texture. You absolutely should not use low fire for a wok. It just doesnt work, Gumi has a wok. Its almost impossible to overcook things if you pay some attention.

Conclusion: Fake fact, ignore