Crossover Anime: Starting with a Fusion of Master Chef, a Top-Tier Master Chef

……

Lin Youshu asked in surprise, "Yoshino-san, what brings you here too?"

Yoshino said respectfully, "When I heard that Mr. Lin was going to start teaching, I went to the principal and asked for a spot to audit the class."

amount……

Can you do this?

Lin Youshu nodded casually.

He didn't care if other people came to listen to his lectures; as the saying goes, whether you're herding sheep or a whole flock, it's still herding sheep.

As long as they're not here to cause trouble, that's fine.

I checked the teaching materials and then glanced at the home cooking class teachers sitting in the audience.

"Hello everyone, I'm Lin Youshu. Today's main topic is that I've been invited by Principal Suzuki to teach you how to make a Chinese dish: Braised Chicken with Chestnuts!"

"If you have any questions later, please be sure to ask. After this class, once you leave the classroom, I will not teach anyone any more cooking-related knowledge."

Upon hearing this, the person who had been casual immediately perked up.

Regardless of what one might think or complain about in their heart, it is undeniable that Lin Youshu is indeed capable.

Don't you see even Yoshino came to listen to the lecture?

Let's give it a try and give it a listen.

What if we find something useful?

Even if we don't, it's just a waste of a class period; at least we've completed the task assigned by the principal.

……

Before the hands-on demonstration, Lin Youshu first explained the core techniques of this dish.

"Braised chicken with chestnuts is a traditional Chinese dish. Among the eight major cuisines, each cuisine has its own unique way of making it. However, in my opinion, they are all similar. As long as the final product is tender and smooth, the chestnuts are sweet, the sauce is rich and mellow, and the color is bright red, that is, it has a perfect combination of color, aroma, and taste, then it is a qualified braised chicken with chestnuts!"

"This dish needs to be a bit more flavorful to go well with rice, so in addition to the main ingredients chestnuts and chicken, you'll need quite a few seasonings. Ginger, scallions, and garlic are a must, followed by hoisin sauce, seafood sauce, and spare rib sauce, all in a 1:1 ratio. As for how much to add, it all depends on personal taste. In addition, you'll need Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, pepper, egg white, and cornstarch. If you don't have any of these, you can reduce the amount accordingly."

"Now I'll show you the specific operation process."

Time was limited, and considering that none of you here were beginners, Lin Youshu didn't waste any more words.

Practice is the best way to test its quality!

Upon hearing this, everyone immediately gathered around the podium to get a closer look.

……

Braised chicken with chestnuts is absolutely essential; it wouldn't be complete without chestnuts.

Lin Youshu uses the Yanshan chestnuts from northern Hebei, which I introduced before; they are the king of chestnuts in the world!

The chicken used is the high-quality Awao chicken from Tokushima Prefecture, a well-known breed of chicken in Japan. The chicken legs are deboned and skinless, leaving only the meat, which is firm and has a good taste.

Of course, it would be even better if we had free-range Sanhuang chickens from our hometown.

Unfortunately, I can't get my hands on it.

In front of everyone, Lin Youshu held a cleaver and skillfully separated the skin, bone, and meat of the chicken leg, then chopped the chicken into uniform pieces in a few quick movements.

The teachers watching were dumbfounded.

"Nani?!"

"Is there still such an operation?"

"Wait a minute, isn't that speed a bit exaggerated? I didn't really see it clearly!"

"How did he do that?"

"Sorry, I think I understand it, but then again, I don't understand it at all..."

"My eyes witnessed the whole thing, but my brain and hands told me I couldn't do it!"

"..."

The layman looks at the excitement and the insider looks at the doorway.

Anyone can peel skin and remove bones, but the problem is that someone can do this basic skill like an artistic performance. It just seems absurd!

Some of the teachers who were still defiant just moments before were now too afraid to utter a sound, their eyes fixed on Lin Youshu's hands.

Yoshino frowned, his eyes filled with astonishment.

If it were him, he definitely couldn't do it so cool. Lin Youshu seems to have been born to cook. You can't feel any awkwardness in his skills at all.

Swift, accurate, and ruthless!

His control over the force and the placement of the knife was so precise that it made one wonder if he was a T-800 disguised as a human, otherwise how could he achieve such an exaggerated level of skill?!

"Here comes the crucial part—"

Lin Youshu reminded him, "You can't get the marinating step wrong, otherwise the taste will be very different. Pay close attention!"

"First, add Shaoxing wine to ensure all the chicken is thoroughly soaked. Then add two teaspoons of salt, light soy sauce for seasoning, dark soy sauce for color, oyster sauce for umami, and a little pepper. Crack in two eggs, reserving the egg whites, add two slices of scallion and ginger, and then mix in a small handful of cornstarch and stir vigorously."

"Pay attention, you need to use your strength! In Chinese cuisine, there's a professional term for this: 'applying the starch.' If you don't have enough strength, the starch won't be applied properly, and the dish won't be flavorful enough! Finally, pour in a little oil and mix well; this is called 'sealing the oil'! Okay, set it aside for 10 minutes."

The onlookers stared wide-eyed, frantically memorizing every detail and step, afraid of missing anything.

Although he could understand every single word Lin Youshu said, when put together, it felt like listening to gibberish.

My brain is practically turned into mush, just like chicken!

idiot!

It felt like I was back in my student days, with the teacher lecturing and me listening from below, completely lost.

It hurts so much!

Chapter 41 The Most Overbearing Chestnut Roasted Chicken!

"Next, we can prepare other things."

Lin Youshu washed his hands, lit the fire, heated the pan, and poured in the oil.

"First, heat the oil. When the oil reaches about 50% of its maximum temperature, put the peeled chestnuts in to fry. The purpose of this step is to make the chestnuts cook through quickly, and to make them more fragrant, more golden in color, and less likely to break!"

This step is simple.

Everyone couldn't help but breathe a sigh of relief; they finally understood.

They were really upset just now.

Lin Youshu took the fried chestnuts out of the water.

"Leave some oil in the pan, and we'll start frying the chicken now. The oil temperature must be very hot, otherwise the chicken will fall off the coating. Place the pieces one by one along the edge of the pan, don't worry about the oil splattering. Remember to use a spoon to separate them so they don't stick together. Fry until they reach this color, then take them out directly after frying, no need to fry them again."

Watching Lin Youshu directly test the chicken's doneness with his hands, seemingly oblivious to the heat, the teachers watching were all dumbfounded.

Are those genuine leather gloves you're wearing?

Or are these hands borrowed from someone else?

Yoshino was alright, because he often did the same thing, but he couldn't be as skilled and calm as Hayashi Yuuki.

"This guy……"

All I could do was force a smile.

Truly ruthless iron hand!

……

"Then turn the heat down to low and start sautéing the scallion and ginger slices until fragrant."

Lin Youshu smoothly added various ingredients to the wok: "After stir-frying, take them out and pour in the minced garlic. Be careful not to burn it, otherwise it will taste bitter and affect the taste of the dish. Add hoisin sauce, seafood sauce, and spare rib sauce, and start stir-frying the sauce. Remember to add some water, and stir frequently while stir-frying. When it starts to become sticky and has a glossy color, you can pour it out. See? This is the color. Now you can pour it out..."

Half the skill in making this dish lies in the sauce. If the sauce isn't done well, the taste will definitely suffer.

Since it was a teaching class, he had tried his best to explain in detail, and he had also simplified the sauce.

Making this dish for a competition would definitely not be this simple.

If he can't even understand this, then you can't blame him.

So far, no one has raised their hand to ask a question, and it's unclear whether they genuinely understand or are simply too embarrassed to ask.

At this point, a rich aroma began to fill the air.

The teachers couldn't help but take a deep breath, swallow hard, and look on in amazement.

This aroma is absolutely amazing!

These sauces are all common in cooking, but I never expected that mixing them together would produce such a strong reaction and such a good effect!

The process of making just one sauce is so complicated; Chinese cuisine is truly profound and extensive.

With this sauce, even dipping a leather belt or boiling a leather shoe would taste delicious!

……

"Chestnut Braised Chicken! The key to the final step is the braising!"

Lin Youshu's face was calm and composed, unlike that of a young man.

Both hands are steady and strong!

Put the scallion and ginger slices that you just took out back into the pot, then add the chestnuts and chicken in that order.

"Don't rush to pour in the sauce. Let's wait a bit until we smell the aroma, then add oyster sauce to further enhance the flavor. Next, add dark soy sauce for color and Shaoxing wine to cut through the greasiness. See the color change? Now it's time to pour in the sauce we just cooked! Then add water, just enough to cover the chicken and chestnuts, cover the pot, and simmer over medium-low heat for 15 minutes!"

If there were enough time, it should be simmered over low heat for a longer time, at least half an hour, to make it tender and flavorful. Unfortunately, Lin Youshu is rushing to finish it.

Make do with this!

The teachers attending the class practically wanted to put their faces right up to the pot.

I just listened to the explanation and kept simulating the operation in my mind. I felt like I had learned it, but at the same time, I felt like I hadn't.

It's so frustrating to only have a superficial understanding!

The smart ones are already taking notes, but what they write down is not the same as what they actually do.

……