Chapter 233 Braised Chicken and Rice

The braised chicken rice in the bowl is very tempting. The chicken is stewed until it is tender and crispy, and the sauce adds an attractive luster to the chicken. Its color is deep amber like the best quality honey, which is very appetizing.

The side dishes are even more colorful, the green peppers are crisp and juicy, and the red peppers are bright as fire. The collision of these two completely different colors brings a strong visual impact.

Then comes the star of the dish - rice.

The originally white rice grains have now turned into a dazzling golden color, with plump and crystal clear grains.

The rice grains are round and smooth, each one distinct yet harmonious and unified. At first glance, they look like clouds illuminated by the sunset, golden and brilliant, pouring down like molten gold and turning into crystal grains of rice falling into the plate.

Just from the appearance and color, this dish is extremely gorgeous and tempting.

Different from the pure and lovely rice tofu, the dish in front of you is like a mature woman with a mature charm. It is the charming charm brewed by time. Every move is tempting and makes people want to swallow it.

Everyone eagerly put the food in the bowl into their mouths.

As soon as the dish enters your mouth, you can smell the rich aroma of the sauce.

The sauce is the soul of Braised Chicken with Rice. It not only gives the dish a charming appearance, but also determines the essence and connotation of the dish, that is, the taste.

A carefully prepared sauce can fully blend various flavors, making the taste of the dish richer and more layered, leaving you with an endless aftertaste.

But the sauce at this moment is even better than that.

This is the old sauce that Chen Guanghe carries with him, which was brewed by his master after spending several years.

A good sauce can make an ordinary dish extremely fresh and vivid. Many people who are not good at cooking do not know how to season, so they will directly buy ready-made sauces. Once the sauce is added, no other steps are needed. The dishes in the pot will instantly become colorful, fragrant and tasty. Just stir a few times and it can be served. It can be said to be a must-have for lazy people.

And excellent sauces can play a greater role in the hands of excellent chefs.

The sauce can be diluted with different amounts of water to create different flavors to suit a variety of light or heavy-flavored dishes.

Adding other seasonings to the original sauce will give the sauce a different flavor, such as salt, sugar, vinegar, soy sauce, etc.

Sauce is an excellent condiment with a high lower limit and an equally high upper limit.

Many large restaurants have carefully crafted sauces to make their dishes unique. For example, Juxialou in Sichuan has the Juxia sauce carefully crafted by Chef Abei.

Even the most ordinary home-cooked dishes will take on a completely different and charming flavor after adding carefully prepared sauces.

What's more, for braised chicken rice, the sauce is the soul of the dish. It can be said that the quality of the sauce determines the quality of the dish.

The taste of the sauce in your mouth at this moment is undoubtedly top-notch.

The sauce in your mouth exudes a charming aroma, which is hard to describe unless you experience it yourself. It is the unique fragrance released by the carefully selected ingredients after careful blending and long fermentation. It is complex and elusive, mysterious and charming, with a little freshness in its richness, and a little more sweetness in its salty fragrance, like a beauty with a thousand faces, slowly revealing its charming charm as you continue to taste it.

The biggest difference between top-quality sauces and ordinary sauces is that they achieve a perfect balance. Sour, sweet, bitter, spicy, salty, and fresh, these six flavors appear in the sauce at the same time, but it is not too sweet, too spicy, too salty, and not sour, numb, or bitter.

The six flavors are fully intertwined, forming a delicate balance within the sauce, ultimately achieving a harmonious flavor.

You can feel the delicate changes of the sauce in your mouth every second, from mellow to crisp, from salty to sweet. All kinds of flavors blend together layer by layer, evolving into a long aftertaste that is endlessly memorable.

At the same time, the top-grade sauce also has an outstanding umami flavor, which is a natural charm brewed over time, complex and charming. It makes the taste of the sauce fuller, and almost every bite seems to be tasting time.

After the taste of the sauce comes the aroma of chicken and rice.

The chicken has absorbed the rich aroma of the sauce. After being simmered for a long time, the chicken is soft and tender. It melts obediently between your lips and teeth with a light sip of the tongue.

With a slight bite, the delicate and tender chicken gently wraps around the tip of your tongue, allowing your teeth to fully feel the touching smoothness.

The juicy chicken is bitten by the teeth, and the rich juice in it instantly blooms in the mouth. The soup penetrates into every fiber of the chicken, making the deliciousness of the chicken and the sauce completely integrated.

The complex and rich sauce brings out the deliciousness of the chicken to the greatest extent. The delicious taste is pushed to the highest level with the help of the sauce. Every time you chew, your taste buds and teeth can fully feel the softness, tenderness, sweetness and temptation of the chicken. Every chew is so addictive.

After the chicken, it is time for all kinds of fresh vegetables, and potatoes are a common ingredient in stews. The delicate and soft texture of potatoes is released gently in the mouth. It is as soft as a cloud and has a grain-free texture like dairy products. It has no taste of its own, but absorbs the taste of other ingredients like a sponge, allowing the salty, fragrant and sweet taste to show a different charm and taste.

The crispy peppers add a bit of vitality and freshness to the rich salty aroma. The crisp taste is like a refreshing breeze that cleverly blows away the tired taste buds, allowing the taste buds to break free from the delicate and soft wrapping, take a breath, and then regroup and re-engage in the feeling of deliciousness.

Finally, there is rice.

The crystal clear and round golden rice grains absorb the rich flavor of the sauce, are covered with the delicious charm of chicken, are embellished with the fragrance and aroma of vegetables, and finally the rice itself is sweet and fresh.

After steaming, the rice becomes fluffy and light. The slightly elastic rice grains slowly melt apart as the teeth touch each other. Behind the chewy texture is the wonderful softness and delicateness.

The rice grains that have absorbed the sauce become smooth and slide unhindered between the lips and teeth, tempting the teeth and tongue to chase them.

At the same time, several flavors are harmoniously intertwined together, as if a small world has been opened up inside the rice, accommodating the flavors of all the ingredients, and then wrapped and transformed with the unique flavor of rice, into a new flavor and a new mouthfeel.

The freshness and sweetness brewed over time blooms unreservedly at this moment, making people deeply intoxicated.

Moreover, the rich sauce flavor is not affected by the sweet rice tofu. Instead, it turns its sweetness into a part of itself, adding a bit of wonderful charm to the already complex and rich taste.

This is the heaviness brewed by time; it embraces everything and evolves into blurred colors.

(End of this chapter)