Food Wars, my food not only glows!

　Of course, you can also cook it lightly, focusing the seasoning on the dipping sauce. For example, Guangdong's poached chicken has yellow skin and white meat, is tender and delicious, and tastes exceptionally good.

　The chicken meat is white with a buttery skin and a fragrant aroma of scallion oil. It's garnished with scallion segments and served with minced ginger, minced garlic, and soy sauce, preserving the chicken's freshness and original flavor.

　Bai Yuan spoke calmly, expressing his own insights.

　"After thousands of years of development and innovation in human society, there are hundreds, if not thousands, of ways to cook chicken, so the range of choices is quite extensive."

　Alice Nakiri appeared in the spectator stands of the Polar Star Dormitory, silently watching everything unfold before her.

　"They had to make a decision in just one night, choose the chicken dish that could beat their opponent, and then compete on such a big stage, under the watchful eyes of everyone."

　The elderly man in the pinkish-brown clothes spoke up, watching the two men's actions and guessing what they were cooking, a sense of anticipation rising in his heart.

　In other words, this competition tests one's mental agility.

　Activity and explosive power.

　Faced with this challenge, to what extent can they leverage their accumulated experience and skills?

　Senzaemon Nakiri revealed the core of the match: the key to winning lies in the accumulation of knowledge over time.

　"Takumi Aldini used a lot of tomatoes in the first round of the selection competition. I wonder if he'll do the same with this chicken dish..."

　Below the stage, the audience watched the two preparing the food, wondering what they would serve, while time ticked by.

　"We probably won't use a lot of tomatoes anymore, but a small amount is still possible, since there's a special pot over there for cooking tomatoes."

　The location of Polar Star Dormitory.

　Pointing at Takumi Aldini's kitchen counter, Mito Ikumi pinched her chin. Because she and Sakaki Ryoko failed to pass the preliminaries, they became spectators at the competition.

　Despite being extremely unwilling and even wanting to escape from here.

　But they held back, because watching the games also provided them with nourishment to make them stronger. Little by little, this nourishment would accumulate and make their foundation more solid.

　"Indeed, compared to the full bucket of tomatoes before, there are very few tomatoes in this small pot now. It should only be used to add some flavor."

　The air was filled with the aroma of milk, and I guessed he was planning to make a dish with a rich, creamy flavor, like creamy chicken.

　As for the one next to it..."

　Soma Yukihira looked at Takumi Aldini, who was frying chicken, and slowly voiced his guess, while glancing at Huang Mei beside him.

　Simmer the stock over low heat, skimming off any foam that rises to the surface. When it boils again, add cold water and continue skimming off any foam until it boils again.

　Repeat this process three times, and the soup will become clear.

　Add two slices of ginger to the clear chicken broth and simmer for an hour until the chicken is tender. Remove the chicken, let it cool, and then debone it by hand.

　Huangmei has reached this stage, but it can't wait for it to cool down. The chicken in the dish is steaming hot, and the bones have been removed without any flaws, leaving no skin or meat on its surface.

　In a separate bowl, add sweet bean sauce, three spoonfuls of chicken broth, and three spoonfuls of sugar. Stir well and pour the mixture over the shredded chicken.

　This gives the chicken a base flavor.

　One star anise, two slices of ginger, two pieces of scallion, a little sesame oil, steam in a pot, and add some salt before covering the pot.

　Steam for about 15 minutes.

　Huang Mei placed the alarm clock next to the pot and looked at Takumi Aldini not far away, who was putting the finishing touches on.

　"It also uses chicken broth, onions, garlic, butter, tomato paste, oil-marinated cherry tomatoes, and white wine, in addition to heavy cream and shredded Parmesan cheese."

　Italian cuisine has a strong milky flavor, and this cooking method is very Italian; no wonder he's an Italian guy from Italy.

　Knowing that Takumi Aldini was Italian, Huang Mei was not surprised at all by his cooking methods, and her face was full of confidence.

　"Jingle Bell."

　Just then, the alarm clock rang.

　Almost instantly, Huang Mei placed her hand on it, lifted the lid by feel, and with her other hand, she used chopsticks to remove all the star anise and ginger slices from the plate.

　Wash the wok thoroughly, pour in oil over high heat, add the chicken from the plate into the wok, add some salt to adjust the base flavor, and then add some chicken oil to enhance the flavor.

　Prepare a bowl of potato starch.

　Holding a spoon, Huang Mei's expression changed from casual to serious. She scooped a spoonful of potato starch and sprinkled it onto the chicken in the pot to thicken the sauce.

　This step requires even application of force. If too much force is applied to the spoon, or too much starch is placed in the same spot, it can affect the final texture of the dish.

　However, for Huangmei, who possesses super-touch sensitivity, these are all child's play.

　The silvery-white potato starch swished from the spoon, evenly spreading into the pot, where it was swallowed by the reddish-brown braised chicken and finally blended together.

　The moisture on the surface of the chicken in the pan is quickly absorbed, turning into a thick sauce that coats the chicken. Finally, a beautiful toss in the pan, flipping the chicken over completely.

　"I finished!"

　At the same time, Takumi Aldini, standing beside him, let out a long sigh of relief, looking at the food in the pot with a relieved expression on his face.

　In front of him was a pot of milky white chicken, the rich aroma of which filled the room. He then plated it and served it to the judges.

　"Tuscan Creamy Chicken, please enjoy."

　Takumi Aldini gave a very standard Italian bow, then placed the dishes in front of Senzaemon Nakiri, then Shirabuchi, and finally the other judges.

　"Such a rich cheese aroma."

　Instead of rushing to taste it, the elderly man in the pinkish-brown clothes took a deep breath and savored the aroma of the dish in front of him, his face beaming with enjoyment.

　"The essence of Tuscan cream chicken lies in its rich yet not greasy cream sauce."

　The high-quality light cream slowly releases its silky texture during slow cooking, blending perfectly with the chicken and other ingredients.

　Every sip is bursting with rich milky flavor, yet it's not overly heavy; instead, it carries a subtle lightness.

　Picking up a piece of chicken coated in sauce, Senzaemon Nakiri rested his chin on his hand, his eyes scrutinizing the chicken.

　"However, it seems that your dish..."

　This creamy chicken seems quite different from the original; the most obvious difference is that you added nuts to the cream.

　Squinting at the dark brown mixed with white, Senzaemon Nakiri spoke.

　"The main innovation is to change the texture, with the chewiness of nuts contrasting sharply with the silkiness of cream and the tenderness of chicken."

　Of course, another point is that nuts and cream are a perfect match; the sweetness of almonds and the richness of walnuts go very well with cream.

　Upon seeing that the school's headmaster had discovered the secret of his cooking, Takumi Aldini smiled and then pointed to the chopped nuts and began to speak.

　"In addition to traditional black pepper and sea salt."

　You also added quite a few Italian-style seasonings; if I'm not mistaken, there should be rosemary, thyme, basil, and lemon zest in it.

　Bai Yuan's voice came from the side. He hadn't tasted the dish either; he had only smelled it and was able to identify all the spices used in it.

　This is thanks to a super sense of smell.

　"That's right. I've tried many spices and finally settled on these few, which can make the flavor of the dish stand out."

　Takumi Aldini nodded with admiration. This teacher was truly remarkable; he could tell what spices he was using just by their aroma.

　"It is indeed a bold attempt, not limited to the original recipes, and strives to bring out the full flavor of the dish, but we'll have to see how it tastes in the end."

　The old man in the pinkish-brown clothes spoke, and as he spoke, he picked up a piece of meat and put it in his mouth. The flavors of nuts and cream worked on the chicken at the same time, spreading in his mouth the moment he bit into it.

　"This...it feels like I've arrived in the Garden of Eden, my whole body feels light and airy!"

　With a unique expression of enjoyment on his face, the old man seemed to be no longer in the moonlit sky, but in the Garden of Eden where Adam and Eve lived!

　The angel gently brushed his skin with feathers, immersing him in a gentle embrace; the feeling was absolutely wonderful!

　"As an egg-laying breed, the Lehmann chicken typically has tender meat."

　This tender meat makes the Leghorn chicken more likely to absorb the flavor of creamy sauces during cooking.

　Besides that, you used chicken wings, right? Compared to other parts of the chicken, chicken wings contain more fat and connective tissue. This allows them to retain more juice during cooking, resulting in a fuller, juicier texture.

　Bai Yuan's voice rang out, evaluating Takumi Aldini's cooking from the perspective of ingredient selection.

　The essence of a chicken lies in its wings, which are arguably the most flavorful part. Using them to cook Tuscan cream chicken is a perfect combination!

　Savoring the intensely flavorful taste in his mouth, Bai Yuan looked at Takumi Aldini waiting beside him; the other man had truly put in the effort.

　Adding nuts to the cream to enhance the texture and flavor, selecting chicken wings as the main ingredient in creamy chicken, and adjusting the spices all require a lot of time.

　The boy had obvious dark circles under his eyes, indicating he'd stayed up all night. Was he unwilling to admit he wasn't as good as Soma Yukihira? How stubborn.

　Noticing the dark circles under Takumi Aldini's eyes, Bai Yuan nodded inwardly, commending his dedication to research.

　but...

　Looking at Huang Mei, who also had dark circles under her eyes, it's clear that the two were in perfect agreement when it came to the competition, both choosing to stay up all night.

　"Teacher Bai Yuan, please try my dish, this braised chicken with sauce. There are several surprises and secrets waiting for you to discover!"

　Huang Mei placed the first dish in front of Bai Yuan, her face full of anticipation. When Nakiri Senzaemon heard her words, he also looked over and was then attracted by the aggressive aroma!

　Chapter 180 The True Face of Braised Chicken with Sauce!

　"Braised chicken with sauce...?"

　The food in front of him emitted a faint aroma. Bai Yuan took a deep breath and uttered these words.

　"That's right. Based on its flavor characteristics, I've also made some modifications to ensure that the taste won't disappoint you."

　Upon hearing Bai Yuan's voice, Huang Mei became somewhat excited. Looking at him with her rosy cheeks, she said, clearly looking forward to Bai Yuan tasting her cooking.

　"Improvement? If my sense of smell is correct, the improvement should be in the broth."

　The broth is made by simmering a mixture of chicken, pork, and beef bones over low heat to extract the flavors and enhance its richness and complexity.

　A delicate aroma wafted into his nostrils, and Bai Yuan explained that the biggest difference in the improved cuisine was the use of a blended broth.

　Furthermore, the proportions are just right, the chicken soup has an exceptionally rich aroma, which is the main flavor, while the pork and beef bones have a relatively mild flavor, but it can still be clearly felt, serving as secondary flavors.

　It's hard to say which is better or worse when you combine the two, but what's certain is that this method results in a dish with a richer flavor, adding many layers of complexity to the braised chicken.

　"Your nose really can't hide it from me!"

　Both pork and beef bones are rich in collagen and bone marrow. These components release abundant collagen and oils at high temperatures, making the broth thicker and more concentrated.

　"That's right. Using this kind of broth in braised chicken with sauce will make its flavor fuller and create a natural, harmonious taste."

　Upon hearing Huang Mei's words, Bai Yuan nodded, a hint of appreciation in his eyes.

　Knowing how to add other ingredients to the soup to enhance the flavor, and having a precise judgment on their proportions, it truly deserves to be called "super-touch."

　"Chicken that has been boiled for a long time will become mushy."

　This not only makes it easier to debone the chicken, but also allows it to fully absorb the essence of the broth, resulting in a richer and more flavorful dish.

　Picking up a piece of chicken and looking at its glistening sheen, the old man in the pinkish-brown clothes spoke, a blush rising on his face from the aroma.

　"The combination of sweet bean sauce, sugar, and broth gives the chicken a unique base flavor that is sweet and salty, making it delicious and savory."

　The addition of star anise, ginger, scallions, and sesame oil further enriches the flavor of the dish, adding aroma and complexity.

　And if I'm not mistaken, you used chicken tenderloin, which is located on the inside of the chicken breast and has a more delicate and tender texture than the breast itself.

　With his eyes closed, Senzaemon Nakiri chewed as he spoke to Huangmei.

　Chicken tenderloin is advantageous because of its tender texture and fine fibers, making it ideal for dishes that require long stewing.

　Ah! This relaxed feeling is wonderful!

　Beside him, the bald old man murmured, his mind wandering to the heavens, as if he had not arrived at the competition venue, but in a leisurely pastoral area.

　A tranquil pastoral scene comes into view, with golden sunlight shining on the emerald green grass, where several leisurely chickens forage for food.

　These chickens have glossy feathers, robust bodies, and look very energetic.

　Standing in the middle of the field, feeling the biting wind around him, he felt a surge of inspiration, almost as if he were about to compose a poem – a sign of extreme mental relaxation.

　"The sauce is rich and the braised chicken is fragrant, while the tenderloin is fresh and has a lingering flavor."

　Savoring the flavors on his tongue, Bai Yuan, in a moment of great excitement, couldn't help but slap the table and recite a poem to express his feelings at that moment.

　"Chicken with sauce instead of stock, a modified version of Tuscan cream chicken."

　Tuscan cream chicken has a unique flavor, rich in milk, and its texture is uniquely complex and incredibly delicious due to the addition of nuts.

　This braised chicken with sauce uses chicken tenderloin, simmered in a rich broth made from chicken, pork, and beef bones, and then topped with a special sauce.

　This allows the chicken tenderloin to fully absorb the essence of the broth, while also being infused with the rich, savory flavor of the sauce. Its texture is delicate, tender, and incredibly refreshing.

　After saying this, Senzaemon Nakiri's clothes were half-open, and his expression was filled with deep turmoil.