Gourmet: From a Stall in Northern Europe-Chapter 159 - 129: Spicy Duck Blood, Beer-Braised Duck, White-Cut Chicken

Chapter 159: Chapter 129: Spicy Duck Blood, Beer-Braised Duck, White-Cut Chicken

Upon hearing this, Lin Chen looked at the two women.

He didn’t mind either way, it mainly depended on whether the two of them were willing to go.

Dais and Elsa exchanged glances, whispered a few words, and then asked, "Chef, will the dishes you’re preparing now be on the restaurant’s menu later?"

"Hmm?"

Lin Chen was taken aback, he actually hadn’t considered this question before.

But then he thought, the ingredients on hand were sourced from the farm, and there would be countless similar situations in the future, so there was a high possibility of repeating the dish, and he nodded.

"It probably will be. What we’re making next are the most popular homemade dishes from Great Xia, foreign guests definitely haven’t tried them yet, they’re fresh and delicious."

"Then we won’t go."

"Right, as waitresses, we need to know every dish’s ingredients and cooking process, the sooner we memorize them, the better and we don’t have time to go shopping."

"If customers ask us and we can’t answer, the experience and impression scores will drop."

Alright, everyone’s such workaholics!

Lin Chen was moved, he couldn’t remember how many times he was thankful for choosing the right people, and shrugged at Lucas, spreading his hands.

"You saw it, it’s not my fault, they’re the ones who don’t want to go."

"Alright, you’re impressive!"

Lucas raised his thumb and shook it, walking towards the door with a face full of grievance.

As for Lu Xiaohei, at this moment, he was lying on Jiang Shuqi’s head, staring blankly.

Not long ago, it had eaten fish head, then returned to the room to have canned food and snacks, it never imagined it would soon smell the aroma of meat again.

It truly wanted to eat, but was really too stuffed to eat anymore, so it could only lie there on the head, its big eyes rolling around.

If its eyes weren’t open, Dais and Elsa really wouldn’t have noticed that there was a cat on Jiang Shuqi’s head, they almost thought it was a black hat.

Although Lin Chen was chatting all the time, his hands kept moving.

He added green onion, ginger, and a pinch of Sichuan peppercorns to the water to enhance the freshness and remove fishiness, then added a bit of salt and some red dates to increase the saltiness of the broth itself, so the chicken soaking in it would have a salty taste.

Once the water boiled, he put the fresh chicken into the water for 3 seconds, took it out, and let it cool for ten seconds to allow the chicken skin to naturally contract.

Then put it back into the water for another 3 seconds, lift it out, and repeat this process three times.

This step is called blanching the skin, aiming to make the texture of the chicken skin firmer.

He didn’t know exactly where this method originated domestically, anyway, it was a white-cut chicken recipe he exchanged from the system, so he just followed it.

After three blanches, immerse the whole chicken back into the pot, once the broth boils, turn the heat to the lowest setting, and let it soak for 20-25 minutes, depending on the size of the chicken.

After five minutes, pour in a bowl of rice wine to enhance the fragrance.

Since there wasn’t any rice wine available here, he opted to use rum as a substitute, though he wasn’t sure if the taste would be the same, he just decided to try it and find out.

Next, it was time to handle the duck.

The ducks caught by the two women looked quite different from domestic white ducks. Mainly black and gray feathers, with a circle of tumor-like eye rims, but after slaughtering, they didn’t appear much different.

This duck was two sizes larger than the chicken, stir-frying would make its meat tough and chewy, so he decided to use the stewing method instead.

Not just plain stewing, it would be beer duck, with two pieces of beef tallow hotpot base added.

The hotpot base was left over from the previous food truck, when making spicy hand-held seafood he cautiously saved some for backup, but even the prepared sauce hadn’t been used, so naturally, the hotpot base hadn’t been used either.

Chop the whole duck into small pieces, keep the wings, feet, and legs intact.

Throw all meat pieces into boiling water, add green onion, ginger, Sichuan peppercorns to remove fishiness and blanch.

Skim off the floating froth on the surface, continue to stew for three to five minutes, then fish out all the duck meat.

Pour out the water from the pot, clean it briefly, then fry some rock sugar to caramelize.

Having previous experience from making marinated dishes, he no longer needed to look up the recipe for caramelizing, just relied on his experience.

Once the caramel was nearly ready, he removed the pot from the heat source, quickly added the duck pieces, stir-frying quickly, allowing the caramel to evenly coat the duck meat.

Although the duck meat was still pale, it seemed coated in a layer of brown-red glaze, looking particularly enticing.

"Elsa, help me get two bottles of beer, preferably not the bitter kind."

"Beer, beer? Uh, this..."

Elsa looked a bit awkwardly at Dais, who understood immediately and quickly went with her to the area where the alcohol was stored, soon returning with two canned beers.

"You don’t usually drink beer?"

Lin Chen took the beer, pulled the tab, and poured it directly into the pot.

This action left Dais dumbfounded, she was going to ask the chef if he needed a glass and ice cubes, but turns out, it was for cooking.

Duck, stewed with beer? And with added sugar?

Though she didn’t understand, she chose not to question, simply noting it down in her mind, planning to inquire after tasting the dish when it was done.

Then looking at the color of the sauce in the pot, it was very similar to the braised dish she ate yesterday.

Maybe it was the same method!

Star anise, cinnamon sticks, bay leaves, Sichuan peppercorns, all thrown in to stew together.

The Sichuan peppercorns were taken from the food truck, he didn’t expect to find them in the spice section of a foreign restaurant.

The rest of the seasonings would have to wait for Lucas to bring them back before adding.

Judging by time, this guy should be reaching the supermarket soon, Lin Chen picked up his phone and sent him a list.

"Chef, what’s the name of the dish you’re making now?"

"Beer Duck." 𝕗𝗿𝕖𝐞𝐰𝗲𝕓𝐧𝕠𝕧𝗲𝐥.𝚌𝐨𝚖

Seeing Dais holding her phone as if she were recording, Lin Chen, having nothing else to do, briefly introduced a few details.

"The main feature is using beer instead of plain water for stewing. The alcohol in beer can remove the duck’s gaminess, while the malt adds a hint of sweetness, giving the duck a completely different and wonderful taste."