Ten minutes later, the steamed pigeon was ready to come out of the pot.
The most crucial step of thickening the sauce had arrived, which was also the most important part of the Eight Treasures Chestnut Fragrant Pigeon.
Guanyun's technique for thickening the sauce was different from the ordinary method; he used pigeon broth, which was made from the bones removed from this very pigeon. The longer the Eight Treasures Chestnut Fragrant Pigeon had been in preparation, the longer the pigeon broth for the sauce had simmered. First, he tasted the soup to ensure it was good enough and then beckoned Jiang Feng to taste it as well.
Wu Minqi, standing by the side, was the picture of envy, like a child denied candy while her playmate had a whole basket full, making it impossible not to be envious.
