I Opened a Restaurant in Ancient Times

58-59

“Gu…Gu…”

　　As the sun set, Su Tian and the other two returned home. The two chickens they bought yesterday were slowly pacing in the small open space in the corner of the yard.

　　Su Tian thought that she was working so hard, but these two chickens still had the leisure to wander around. She couldn't bear to see them so leisurely. She licked her lips and looked at them with a sharp gaze: "Dad, how about stewing chicken tonight?"

　　Su Wanqing turned around and saw his daughter staring at the chicken greedily. Without saying a word, he picked up the broom and went to catch the chicken.

　　The two chickens were really fat, with shiny and glossy fur and long, sharp nails. When they ran, they left footprints on the ground, and you could tell from the looks of it that their flesh must be firm.

　　Not long after, Su Wanqing caught the chicken, pinched its wings and carried it to the kitchen.

　　Li Hongyue joked: "Are you going to kill it yourself today?"

　　Su Tian jumped suddenly and shook his head frantically: I definitely didn’t dare to kill the chicken, I could only watch from the side.

　　Seeing her daughter like this, with excellent cooking skills but a courage smaller than a needle tip, Li Hongyue laughed at her a few more times, causing Su Tian to grumble.

　　Li Hongyue moved quickly. After drowning the chicken with water, she plucked its feathers in no time and chopped it into pieces of similar size.

　　This is the look I am familiar with!

　　Su Tian took the white and tender chicken pieces and simply blanched them in water, then put them in a pan with oil and stir-fried them until the surface of the chicken turned slightly yellow and the skin shrank due to the heat. She then fried some sugar color, added onions, ginger, rice wine, soy sauce and salt for seasoning, poured in most of the pot of water and simmered it slowly over low heat.

　　After simmering for a quarter of an hour, pour the cleaned potato cubes, carrot cubes, and diced mushrooms in and continue simmering.

　　Su Tian just added more water, so the final stew had more soup, which she reserved for later use with rice.

　　The sticky soup is bubbling in the pot, and it must be delicious when mixed with soft potatoes and rice.

　　Before serving, throw in a handful of green peppers, stir a few times until they are cooked through, and then serve.

　　The stewed chicken is red with a hint of brown, oily and shiny, with yellowish-brown potato cubes, orange-red carrot cubes and green peppers dotted in the middle. It's so colorful that it makes your stomach growl just by looking at it.

　　"Dad, Mom, it's time to eat!"

　　A lot of rice was steamed today, so each person can have a big bowl. A large piece of chicken soaked in soup was picked up from the pot and rubbed on the rice a few times. The soup seeped into the gaps and gave the rice a shiny color.

　　The old woman selling chickens is an honest person. The rooster has solid meat, lean but not tough. Even now, the meat is still full of gravy. The chicken is stewed till it is very tender. I tear off a large piece and chew it carefully. The gravy has completely absorbed the flavor. I wish I could squeeze out every last bit of juice from the shredded meat.

　　There are also almost soft potato and carrot cubes in it. They are stewed for a very long time. The potato cubes are almost melted into the soup, making it thicker. I scoop a big spoonful of it and pour it on the rice. I use a small spoon to crush it. Without much effort, the potato cubes are broken into mashed potatoes and blended with the rice.