While the chicken was marinating, Xia Mushi neatly diced the rest of the vegetables into equally sized, small squares of varying colors, which looked quite presentable.
Then Jiang Feng witnessed the birth of Xia Shafu Roast Chicken.
Xia Mushi mixed the chicken with black pepper and stir-fried it in a wok. Because the chicken was in large chunks, flipping them with the spoon made the task significantly more difficult.
When the chicken was about sixty percent cooked, Xia Mushi turned off the heat, switched to a flat-bottomed pan, smeared a layer of oil on the bottom, and cooked the chicken on low heat.
Chicken is meant to be pan-fried, a step Zhang Guanghang had mentioned to him before, which he hadn't forgotten.
As the chicken fried in the pan and the heat gently worked its way through, the oily surface began to sizzle, the oil seeping from the inside out. The color deepened, and the aroma of the chicken itself began to take on the flavors of the seasoning.
