The most famous thing about Korean chicken rice is that it is the national food of Korea.
In that world-renowned free trade port, this is one of the most distinctive local dishes, and is loved by passing passengers and crews.
The Korean-style roast chicken rice made with Toei's specialty Satsuma local chicken, the smooth texture of the chicken, and the snow-white and fragrant chicken rice, are undoubtedly the best choice among chicken dishes.
If Satsuma Chicken is a free-for-all essay, then the Korean-style roast chicken rice chosen by Fuyumi Suwon is the most pertinent topic.
"Come on, taste it, Hata Nakaei, and see how my cooking is different from your low-level cuisine" Fuyumi Mizuhara smiled, like a victorious general, offering the last mercy to the enemy.
"You're welcome, then."
Hata picked up a spoon and scooped a spoonful from the edge of the Korean barbecue chicken rice, the fragrance of the rice and the chicken fused together, and then put it in the mouth, faintly fainting, and the taste of Satsuma chicken vividly sneaked into every corner.
The chicken has a slightly elastic skin and rich gravy, and when you bite into it, it will overflow with a pop.
Such a tender part of the meat is the hind leg meat At the beginning of the tasting, Hata was able to think about it seriously, but soon, the thoughts in his mind were completely unaware of where he had been beaten.
"It's so delicious" has such a delicate and angry wave-like texture, and the taste is not so strong, but it can penetrate into every place all the time, so that the air you breathe out seems to have the delicious smell of this Korean barbecued chicken rice The chicken is stewed just right, the flesh is plump, and the soft and glutinous texture is added Fuyumi Mizuhara's subtle approach brings out the richness and deliciousness hidden in the depths of the chicken to the extreme Moreover, it is not a wave of desperate bets, but lurking behind this blood-pumping deliciousness, there is also a continuous aftertaste After swallowing, this mellow aftertaste gushes out, and the aftertaste that continues to gush out is simply wonderful This is the taste of real Satsuma chicken, the taste of the three major local chickens in the Toei Islands For the evaluation of an article, people often have the words "tiger head", "pork belly" and "phoenix tail".
And this dish of Fuyumi Mizuhara is exactly in line with this law.
From the huge momentum of the neat arrangement at the entrance, to the incomparably rich and full aftertaste in the middle, if there is a gorgeous finish, it is a full score answer.
Fuyumi Mizuhara, who calculates everything in her heart, naturally will not make such a mistake, and his last "phoenix tail" is also extremely gorgeous.
"This is the sauce I prepared, chili oil, ginger ale, and Thai soy sauce."
She served each judge a saucer.
The three-color sauce represents three distinct flavors.
Dan-colored chili oil is made with chili peppers and chicken broth made from local chicken, pale yellow ginger juice is made with ginger and chicken fat, and high-quality Thai soy sauce made from soybeans has a unique flavor.
No matter what kind of sauce it is, it fits just right with the meat.
"Impeccable perfect scores."
Whether it is the beginning and the end, or the gradual change of the cycle, there is no flaw, and through the cooking process, Suwon Fuyumi has pushed the value of Satsuma local chicken, which is itself a superb ingredient, to a new level "Well,It's worthy of being the top ten masters of the Yuanyue School Park," the examiner in the middle wiped his mouth with a napkin,Said with some relief,"It's just a textbook-like Korean roast chicken rice.。
” The dish was almost indistinguishable from the Korean chicken rice he had eaten at a state dinner in South Korea.
You know, that's what a national chef in Korea does It is worthy of being located in the upper echelon of the food circle in Toei, and there is no student who can make a name for himself here.
"The skin of the chicken is very well preserved without any blemishes, well, the unique and meticulous way of simmering makes the chicken taste even and chewy, and the chicken skin is crispy and smooth, which is really good."
"Even the rice has a fragrant and flavorful taste of chicken bones."
Another examiner did not comment on the chicken, but instead commented on the rice cooked in chicken broth, "This Korean roast chicken rice is full of the essence of a Satsuma chicken." ” Mizuhara Fuyumi happily accepted these compliments, and if ordinary people complimented her on the deliciousness of her food, she would probably smile, but the person who evaluates her cuisine now is a gourmand at the pinnacle of the Toei food scene It was a great honor to be complimented by these people on the deliciousness of his cooking "Have you tasted it, Nakaei Hatata?"
Fuyumi Mizuhara stood tall and looked down at the black-haired boy, "This is the real food."
"Your dishes are far less profound than your understanding now?"
"If," Fuyumi Mizuhara flicked her chef's hat with her hand, "if you can understand this, and repent of it, and join us, I don't think you need to continue working under Nagi Thistle." ” This is the idea she just suddenly came up with, if the boy in front of her can be a help to their side "I think about this, senior sister still don't have to worry about it."
Nakayoung Hata slowly put down the steaming bowl of Korean roast chicken rice and said with a light smile, "I was very strange from just now." ” "Strange what" "Why the hell are you so sure you've won?"
Fuyumi Mizuhara's smile closed, and she looked back coldly, why, to make such a dish, do you still expect that you can turn the tables She admits that the food made by Nakahide Hata is indeed delicious, but the flaws attached to the chicken cannot be concealed in any way.
Only her cooking, flawless Ignoring Fuyumi Mizuhara, Nakaei Hatatake slowly stepped forward and said to the examiners, "Judges, can you please taste my dishes again?"
His cooking is not completely over until now "Taste your dish again" The man sitting in the center glanced at the dish next to the Korean roast chicken rice, and then politely asked Nakaei Hata, "Is this necessary?"
Deep-fried dishes are the best when they come out of the pan, and they are most crispy and delicious at that time.
And when it comes out, the coat will continue to absorb the free moisture in the air, and eventually become soft.
I'm afraid that the taste of this dish is not as good as just now, so he doesn't understand at all the necessity of Nakaei Hata's request
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