sinovels Chapter 67 Kung Pao Chicken
Chapter 67 Kung Pao Chicken
Chapter 67 Kung Pao Chicken
He didn't let his mother go to the cafeteria. Instead, he took her directly to the short-term rental apartment that Brother Liu and Su Weiwei had finalized and simply furnished. It was a one-bedroom apartment just a five-minute walk from the back gate of the school. Although the kitchen was small, it was fully equipped with a stove, sink, and worktable. The monthly rent was quite high, but it was worth it for the sake of the boxed lunch plan!
"How much is the rent for this month? It's too expensive!"
As soon as Wang Xiulan entered the room, her eyes were drawn to the brand-new, spotless kitchen. Her fingers carefully caressed the stainless steel stove, and her first reaction was to feel sorry for the money spent.
"Starting a business is not easy, so money should be spent wisely. This place—it'll be fine for just the two of us. As long as the stove is clean and usable, that's enough. No need to be so fussy."
"Mom, this is an investment! It's the cornerstone of our lunchbox empire!"
Wang Sheng laughed and said, "Once the boxed lunches become profitable, this rent will be back in no time! Have something to eat first, and I'll teach you how to make today's tasting dish! A dozen or so people at Xinghui Science and Technology Park are waiting for lunch; we're pressed for time and have a lot to do!"
He took out today's menu, which he had written overnight on a piece of cardboard with a thick marker, and slapped it onto the refrigerator door. The handwriting was strong and forceful.
[Tasting Menu - Xinghui Science and Technology Park]
Meat dish 1: Braised Pig Trotters in Secret Recipe (rare pig trotters deboned and cut into chunks, potatoes and carrots pressure-cooked quickly)
Meat dish 2: Spicy and sour lychee Kung Pao Chicken (chicken thigh meat, 3-star optimized version, with crispy peanuts)
• Vegetarian dish: Emerald Garlic Oyster Sauce Lettuce (stir-fry over high heat for three seconds to lock in the green color)
• Soup of the day: Tomato and egg drop soup (quick, easy, sweet and sour)
• Staple food: Wuchang fragrant rice (system-premium rice with timer function for cooking)
Wang Xiulan stared at the menu, especially at the words "Rare Pork Knuckle" and "Three-Star Optimized Version," and gasped in astonishment: "This—this quality, they even used pork knuckle? It's better than the meals at that little restaurant on the street corner! The cost must be high, right? Making boxed lunches—"
Will I be able to recoup my investment?
Her biggest worry is always that her son will lose money.
"Only by focusing on quality can we achieve longevity, grow our business, and build a prestigious brand."
"Besides, a boxed lunch is just one dish divided into several portions, not a lot of dishes for one person."
While deftly helping his mother tie on her brand-new navy blue apron, Wang Sheng calmly and confidently explained, "The pig's trotters and rice require precise cooking times, so I'll handle that. You take charge of the Kung Pao chicken and lettuce; I'll teach you the core techniques step by step. The soup is the simplest, so I'll do it last. The key is to get this efficient process running smoothly and master it."
Wang Xiulan watched her son count the ingredients and arrange the procedures with such ease and clarity, her eyes filled with satisfaction and a hint of barely perceptible pride.
A few months ago, he was just an ordinary college student worrying about finding a job, but now he's like a "Chef Wang" who can shoulder the responsibility.
"Mom, let's tackle Kung Pao Chicken first. It requires marinating time, which is the key step."
Wang Sheng took out a large box of chilled premium chicken drumsticks from the refrigerator compartment of the [Preserve a Moment] refrigerator that he had just redeemed from the system shop.
He picked up a sharp slicing knife, his wrist flicked like lightning, and with a few flashes of light, he precisely deboned and removed the skin, first slicing the chicken thigh meat into thick slices, and then cutting it into evenly sized cubes, resembling dice.
"Watch closely, Mom, the chicken pieces need to be cut this big."
He used the tip of his knife to demonstrate the famous standard dimensions.
"If it's too big, it won't cook through and absorb the flavor; if it's too small, it won't have the right texture. Don't wash it after cutting; it will retain its juicy flavor."
Place the diced chicken in a bowl. "The crucial first step: industrial marinating of the meat."
It's not as simple as just tossing some soy sauce and cooking wine in when you're stir-frying vegetables at home.
Wang Sheng took out a small measuring cup and precisely poured in 5ml of cooking wine, 8ml of light soy sauce, 2g of salt, and 1g of white pepper powder. Here comes the key point.
"Add 5g of cornstarch and half an egg white."
As he explained, he demonstrated, rapidly stirring in one direction until the diced meat became sticky, elastic, and firm. This is called "coating," locking in moisture and ensuring that hundreds of servings will be tender, juicy, and have a consistent texture.
Wang Xiulan watched intently, nodding repeatedly: "This step is similar to how we usually stir-fry meat slices, but the ingredients are more particular and the technique is more refined."
"It's not over yet; temperature control is the secret." Wang Sheng took out a food-grade sealed bag, poured in the marinated chicken pieces, expelled the air, and sealed the bag. "Then put it in the refrigerator's crisper drawer and marinate at 4°C for at least twenty minutes. The low temperature allows the protein to slowly relax, absorb moisture, and the flavor to penetrate more evenly, improving the tenderness to a whole new level!" This is the low-temperature moisture-locking method from the system's high-efficiency version, far superior to home cooking methods.
While the meat was marinating, Wang Sheng began preparing the ingredients. He cut the dried chilies into 1.5-centimeter pieces and carefully shook off the seeds (to reduce the spiciness). He also prepared a dozen or so Sichuan peppercorns.
Cut the white part of the scallions into 1.5 cm water chestnut-sized pieces, and mince the ginger and garlic into small pieces the size of mung beans. Deep-fry the peanuts in cold oil over low heat until light golden brown, then remove and let cool until crispy and fragrant. "Mom, why don't you chop the scallions, ginger, and garlic? Practice your technique and improve your efficiency."
Wang Sheng gave the knife and cutting board to his mother. Wang Xiulan was the main cook in the family when she was young, and she had a solid foundation. Although she hadn't cooked on a large stove for many years, she could still cut the food evenly and neatly.
"The sauce is the soul of Kung Pao Chicken, the core of its consistent flavor."
Wang Sheng took out a small bowl with graduations, the proportions as precise as a laboratory procedure: 15g of white sugar, 12ml of Baoning vinegar.
Add 10ml light soy sauce, 3ml dark soy sauce (for coloring only), 5ml cooking wine, 1g salt for base flavor, 3g cornstarch for thickening, and finally 10ml water and stir well.
"This is called 'Spicy Lychee Flavor,' with a base of salty and savory, a finishing touch of sweet and sour, and a soul of spicy and numbing flavor. The layers must be distinct and precise; otherwise, the whole pot of flavor will be off."
Wang Xiulan stared in astonishment at the precise measurements of the seasonings, down to the gram and milliliter: "So many rules? We used to just pour in soy sauce, vinegar, and sugar by feel—"
"Fast food needs to be standardized and mass-produced so that the taste is as consistent as if it were printed by a machine, ensuring a uniform flavor for everyone and receiving rave reviews," Wang Sheng explained the business logic. By this time, the meat had been marinated, and he turned on the high-powered stove. Blue flames roared out, heating the wok until it was slightly smoking, and then poured in a wide wok of oil.
"The oil temperature is 60% hot. Quickly stir the chicken pieces into the hot oil until they change color within ten seconds, then remove them and drain the oil! Any longer and they'll become tough!" Wang Sheng's movements were as swift as a cheetah. The chicken pieces sizzled and popped as they hit the boiling oil, changing color instantly. He quickly scooped them out to drain the oil, and the chicken pieces remained tender and bouncy.
Leave some oil in the pan, turn the heat to low, and add dried chili pepper pieces and Sichuan peppercorns.
"Sauté over low heat! Sauté until the peppers release their smoky, spicy aroma, but don't burn them!" He carefully controlled the heat, and just as the peppers turned a deep red and the Sichuan peppercorns were fully released, he quickly added the chopped scallions, minced ginger, and garlic to sauté until fragrant. "Once the aroma comes out, add the diced chicken! Stir-fry five times until evenly mixed!"
"Then pour in the sauce!" Wang Sheng tossed his arm while quickly stir-frying, evenly pouring the mixed sauce into the pan. "Turn the heat to high! Let the sauce boil and thicken within ten seconds, coating every single chicken piece!"
"Sizzle—!"
The thick, glossy red sauce instantly coats the chicken pieces, which leap and dance on the blazing fire, bursting with an incredibly domineering and tempting aroma of spicy, sour, and sweet flavors! Finally, a handful of fried peanuts are sprinkled in, and with a powerful swing of the arm, the pan is tossed twice with a "clang," ensuring that every peanut is coated with the sauce while still remaining amazingly crispy.
Remove from heat!
Plate it!
A plate of Kung Pao Chicken, with its bright red color like amber, plump and tender chicken pieces, golden and crispy peanuts, and a spicy aroma that hits you right in the head, is placed steadily on the worktable in front of Wang Xiulan.
"Mom, want to try some? It's three-star quality." Wang Sheng handed over the chopsticks, his eyes filled with anticipation.
With a mix of belief and skepticism, Wang Xiulan picked up a piece of chicken coated in sauce and put it in her mouth—her tongue was immediately ignited!
The aroma of slightly numbing and spicy broth kicks off the meal with a powerful kick! This is followed by an incredibly tender and juicy chicken!
The savory base of the sauce, complemented by a distinct sweet and sour flavor (with the acetic acid taking a clever turn), creates a magnificent symphony in the mouth!
Finally, the ultimate crispiness and caramelized aroma of the peanuts perfectly finish the meal!
The richness of the layers, the precision of the flavor, and the harmony of the textures instantly widened her eyes, a woman who had been cooking for decades. Her face was filled with shock: "This—this flavor—Sheng, your skill—I've cooked for half my life, and I've never eaten at many restaurants that can cook to this standard!"
"This—you really learned this?" Her gaze toward her son was filled with unparalleled pride and an almost unfamiliar astonishment.
Wang Sheng smiled, offering no explanation for the system's magic, but simply said gently and confidently, "Mom, just follow these standardized steps. Make sure the heat is right, the ingredients are weighed accurately, and with practice, you'll definitely succeed! The key is in the details and the process. Come on, why don't you give it a try? I'll prepare the ingredients and help you."
Looking at her son's determined eyes, Wang Xiulan took a deep breath, rolled up her sleeves, and her indomitable spirit rose: "Okay! Mom will give it a try!" Recalling her son's steps, she began to process a new batch of diced chicken and prepare the precise sauce. Although she was a little slow and her movements were slightly clumsy, with Wang Sheng's precise instructions ("Mom, the oil temperature should be higher, it should smoke," "The chili peppers are ready, quickly add the Sichuan peppercorns, don't overcook them," "Stir the sauce in the bowl before pouring it, make sure it coats the spoon"), she actually did a pretty good job, and an enticing aroma gradually filled the air.
Just then, there was a knock on the kitchen door.
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