Chapter 1258

The most famous thing about Korean roast chicken rice is that it is the national rice of South Korea. In that world-famous free trade port, this is the most unique local delicacy, deeply loved by passing passengers and crew. The Korean-style roasted chicken rice made from Satsuma chicken, a specialty of Japan. The tender chicken and the snow-white and fragrant chicken rice are undoubtedly the best choice among chicken dishes.

If Satsuma Chicken is a free essay, then the Korean roasted chicken rice chosen by Suwon Dongmi is the most pertinent topic.

"Come on, try it, Hata Nakaei, and see how my cooking is different from your low-level cooking!" Mizuhara Fuyumi smiled, like a general who was sure of victory, showing the last mercy to the enemy.

"Then I'm welcome." Hata Zhongying picked up the spoon and scooped up a spoonful from the edge of the Korean roast chicken rice. The fragrance of the rice blended with the chicken, then put it into the mouth, and faintly spread, The taste of Satsuma chicken is so vividly penetrated into every corner.

The chicken skin has a slightly elastic skin and is rich in meat juice. When you bite into it, it will burst out with a pop.

Such tender meat...is this part the hind leg meat?

When he first tasted it, Hata Zhongying could still think seriously, but soon, the thoughts in his mind were completely blown away.

"It's so delicious..." The taste is so delicate and like a raging wave. Although the taste is not that strong, it can penetrate into every place, making the air you breathe out seem to be filled with this Korean roast chicken rice. The delicious smell!

The chicken is stewed just right, with plump flesh and a soft and chewy texture...

Mizuhara Fuyumi's exquisite cooking method brings out the rich and delicious food hidden deep in the chicken to the extreme!

Moreover, it is not just a desperate wave, but there is a continuous aftertaste lurking behind this delicious taste that makes people's blood rush!

After swallowing...the mellow aftertaste that comes out - the aftertaste that keeps coming out! Simply awesome!

This is the taste of real Satsuma chicken, the taste of the three famous local chickens in Japan!

When evaluating an article, people often use words such as "tiger head", "pork belly" and "phoenix tail". And this dish from Suwon Fuyumi is exactly in line with this rule.

From the grand momentum that resembles a neat parallel sentence at the entrance, to the extremely rich and full aftertaste in the middle, if there is a gorgeous ending, it will be a perfect answer.

Mizuhara Fuyumi, who had everything planned in mind, would naturally not make such a mistake, and his final "Phoenix Tail" was also extremely gorgeous.

“Here are the sauces I prepared—chile pepper oil, ginger juice, and Thai soy sauce.” She offered each judge a sauce plate.

The three-color sauce represents three completely different flavors.

The red chili oil is made from chili peppers and local chicken stock, the light yellow ginger juice is made from ginger and chicken fat, and the high-grade Thai soy sauce made from soybeans also has a unique flavor.

No matter what kind of sauce it is, it goes well with the meat.

"An impeccable score."

There is no flaw in the succession or the gradual changes. Through cooking, Suwon Fuyumi has pushed the value of Satsuma chicken, which is the best ingredient in itself, to a new level!

"Well, you are worthy of being one of the top ten of Totsuki Academy..." The examiner in the middle wiped his mouth with a napkin and said with some relief, "This is a Korean roast chicken rice that is just like a textbook."

This dish is almost the same as the Korean roast chicken rice he once had at a state banquet in South Korea. You know, that was done by a national-level chef in South Korea!

It is worthy of being a culinary school located at the top of Japan's food circle. None of the students who can make a mark here are easy to compare with.

"The chicken skin is very well preserved without any flaws. Well, the unique and meticulous stewing method makes the chicken taste even and chewy, and the chicken skin is crispy and smooth. It's really good."

“Even the rice has a strong and delicious flavor of chicken bones.” Another reviewer did not comment on the chicken, but instead commented on the rice cooked with chicken soup, “In this Korean roasted chicken rice , is full of the essence of a Satsuma chicken."

Suwon Dongmei happily accepted these compliments. If ordinary people praised her delicious cooking, she would probably smile, but now the person who is evaluating her cooking is a gourmet at the top of the Japanese food world!

It is truly a supreme honor to be praised by these people for the deliciousness of his cooking!

"Have you tasted it, Hata Nakaei?" Mizuhara Fuyumi stood up straight, looking down at the black-haired boy, "This is the 'real food'!" "

"Your dishes are far inferior! Do you understand it now?"

"If..." Mizuhara Fuyumi flicked her chef's hat with her hand, "If you can understand this, repent, and join us, I think you don't need to continue to work under Nakiri Thistle. Work.”

This was an idea that suddenly occurred to her. If the boy in front of her could help them...

"I think there's no need to worry about this, senior." Hata Zhongying slowly put down the steaming bowl of Korean roasted chicken rice and said with a smile, "I've been very strange since just now."

"What's weird?"

"Why on earth are you so sure that you have won?"

Mizuhara Fuyumi's smile faded and she looked back coldly. Why, after making such a dish, do you still expect to be able to make a comeback?

She admitted that the food made by Hata Chuying was indeed delicious, but the flaws attached to the chicken could not be concealed at any cost.

Only her cooking is perfect! Impeccable!

Ignoring Mizuhara Fuyumi, Hata Nakaei slowly walked forward and said to the examiners, "Dear examiners, can you review my dishes again?"

His cooking has not completely ended until now!

"Can you review your dishes again?" The man sitting in the center glanced at the dishes next to the Korean roast chicken rice, and then asked Hata Chuying politely, "Is this necessary?"

Deep-fried food tastes best when it's fresh out of the pan, when it's most crispy and delicious. After it is taken out, the top layer will continue to absorb the free moisture in the air and eventually become soft.

The current dish probably doesn't taste as good as before, so he doesn't understand the necessity of Hata Zhongying's request.