Gourmet: Twins' Father and Chef of the Kindergarten Chapter 417 - 383: That Move Was Seriously 6...2

Qingqing smiled sweetly, then reached out her little hand to take it: "Daddy, I’ll help you!"

Weiwei was not to be outdone, squeezing next to Huang Jun, looking up with her little face and saying: " too, Daddy, I’ll help you too!"

Huang Jun’s heart ward: "Thank you, but Daddy can handle it, you take Miss Yang upstairs."

"Alright!"

Qingqing and Weiwei answered in unison, then holding Yang Yuxi’s hand, they headed towards the staircase and went up.

A mont later.

They all arrived at the doorstep.

"Miss Yang, make yourself at ho..."

Huang Jun skillfully opened the door, carrying things into the kitchen, while reminding Qingqing and Weiwei: "Qingqing, Weiwei, it’s rare for Miss Yang to visit, you must take good care of the teacher!"

"Got it, Daddy, don’t worry!"

With a seriousness beyond their years, Qingqing and Weiwei nodded earnestly and truly didn’t waste any ti. They led Yang Yuxi to sit by the sofa, soon taking out their toys and snacks, inviting Yang Yuxi to play and taste together.

When Huang Jun brought out so of the fruits Yang Yuxi brought, seeing the kids’ enthusiastic and thoughtful behavior, he felt very comforted, giving them encouraging looks, then called out: "Miss Yang, co have so fruit! These are what you brought."

"Thank you!" Yang Yuxi smiled as she took it. She used a small fork to pick up a big, ripe strawberry, handing it to the two little ones: "Qingqing, Weiwei, have so strawberries!"

Qingqing and Weiwei received the strawberries obediently, sweetly saying: "Thank you! Miss Yang, you have so too! Daddy, you eat too~"

"Okay!"

Yang Yuxi and Huang Jun nodded with a smile.

Then Yang Yuxi picked up a big strawberry, but instead of eating it right away, she handed it to Huang Jun.

"Miss Yang, how can I let you serve , you have so too..."

Huang Jun was montarily taken aback by this sudden thoughtful gesture, but he still reached out to take it and started eating.

"Hmm, this strawberry is very sweet! Miss Yang, enjoy yourself first, I’ll go and cook!"

Saying that, Huang Jun turned and headed for the kitchen.

Yang Yuxi quickly stood up, offering, "Qingqing’s Daddy, let help you... "

Huang Jun waved his hand, politely declined: "No need, the kitchen is too small, and there’s a lot of oil and smoke, just stay here with Qingqing and Weiwei and enjoy the fruit, when it’s ready, I’ll call you."

"Alright then, thank you for your hard work!"

Yang Yuxi nodded helplessly.

"No need to be formal!"

Huang Jun went into the kitchen, washed his hands, placed the chicken on the cutting board, and picked up the cleaver.

"Chop chop chop~"

With agile wrist movents, the blade glided lightly over the chicken, creating fine pieces of at, which, with the deepening skill of the knife work, gradually took shape, each piece evenly sized, with neat edges, perfectly proportioned.

After chopping the last piece of chicken, Huang Jun put down the cleaver, and placed the pieces into a bowl.

He added a suitable amount of corn starch into the bowl, mixing it in with the chicken, making sure each piece was coated with a thin layer of corn starch.

The starch’s strong absorptive ability could firmly cling to the blood and impurities on the chicken’s surface.

He then poured enough warm water into the bowl, just enough to cover the chicken.

He gave it a quick wash to clean the blood and impurities off the chicken’s surface.

After cleaning, Huang Jun imdiately took the chicken out of the water, placing it into a strainer basket to let the excess water drain along the texture of the chicken.

In the pot, clear water flowed in gently, and Huang Jun placed the chicken into the pot with cold water.

He added so slices of ginger and segnts of green onions, along with so cooking wine, which could add a fresh flavor to the chicken while removing the at’s fishiness.

He set it to dium heat, letting the water temperature gradually rise.

As the water temperature rose slowly, the chicken in the pot began to gradually expel its internal blood and impurities, forming a layer of froth.

Huang Jun used a slotted spoon to skim off all the froth.

When the water boiled, he let the chicken cook for another 2 minutes in the boiling water, timing it perfectly, ensuring the chicken was initially cooked without losing nutrients due to overcooking.

Once the ti was up, he quickly took out all the chicken pieces, placing them into a bowl of pre-prepared warm water for washing.

Rember not to wash with cold water, as the sudden temperature change could cause the chicken to contract sharply, making it tough.

Once cleaned, Huang Jun poured out the chicken, drained the surface water, so it wouldn’t stick to the pan when pan-frying later.

While waiting for the water to drain, Huang Jun prepared several cleaned green onions, cutting them into evenly sized segnts, setting them aside on a plate.

He also cut a cleaned onion into even small pieces, breaking them apart by hand after cutting, and put them on another plate for later.

He prepared so peeled ginger slices.

He took a clean, dry pan without water or oil, placed it on the stove,

and poured in a bit more oil than usual for cooking. As the oil temperature gradually rose, he added the previously cut green onion segnts into the pot, setting it to low heat, letting the onion segnts slowly fry in the oil.

The onion segnts rolled in the oil, gradually releasing their aroma, wonderfully blending the pungent fragrance of onions with the richness of the oil, forming a scallion oil.

Since the thickness of the onion segnts varied, finer segnts would finish frying earlier, turning the color of tea leaves. He plucked them out promptly to avoid burning and bitterness, which would affect the taste.

He continued frying until every onion segnt was uniformly colored, showing a golden, crispy texture, then he took them all out, leaving the scallion-scented oil in the pot to keep heating.

Switching to dium heat, once the oil temperature rose, he gradually placed the drained chicken pieces into the pot to fry.

The chicken pieces, pan-fried in the oil, would release excess fat from the chicken skin, reducing the greasiness. In high heat, it would evaporate, taking away moisture and the fishy sll, while under high temperature, it underwent the Maillard reaction, endowing the chicken with more color, aroma, and flavor.

Huang Jun kept turning the chicken pieces while frying, making sure every side was evenly heated until the pieces turned slightly golden brown, exhibiting an alluring color.

He took out all the pan-fried chicken pieces, setting them aside for later.

Next, Huang Jun reheated the oil in the pot, added ginger slices, and then poured in the onion pieces, continuously stir-frying until the onion’s aroma was fully released, and the onion pieces beca soft and transparent.

Once the onions were soft, Huang Jun poured the pan-fried chicken pieces back into the pot, spreading them over the onions.

While hot, he added a large spoonful of cooking wine, releasing a richer aroma while evaporating the last trace of the fishy sll.

He added a large spoonful of soy sauce, bringing out the fragrance of the sauce, plus a suitable amount of dark soy sauce to color the chicken pieces, making the chicken appear even more appealing.

Then, he added salt, sugar, pepper, oyster sauce, and other condints, stirring with high heat to coat the surface of the chicken pieces evenly with the seasoning, producing a richer taste.

After enhancing the aroma, he added enough boiled water, ensuring the water was added once, just covering the chicken pieces.

Rember not to add cold water, to avoid the chicken pieces becoming tough due to thermal expansion and contraction,

He pressed the chicken pieces down with a spoon, ensuring they were all subrged in the broth.

After the water boiled, Huang Jun covered the pot, turned the heat to the lowest setting, letting the chicken simr in the pot for about 20 minutes.

During this period, Huang Jun began cooking other dishes...