Daddy! Come Home for Dinner! Chapter 1264

Chapter 1264: Chapter 1264: Hot!

Hot!

_1 Chapter 1264: Chapter 1264: Hot!

Hot!

_1 “Here’s to celebrating our defense of a badge today!” Cindy Clarke proposed a toast.

Everyone lifted their glasses and took a small sip.

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With a faint yet robust flavor of rice, it smoothly slid down their throats.

Although the amount of gold flakes in the glass had decreased, they hadn’t caught a hint of its taste.

Peggy Lewis particularly enjoyed a few drinks.

Having such a delicious sake, she closed her eyes in satisfaction.

Even the little one joined in on the fun, holding his glass of grapefruit juice, pretending it was also wine.

After taking a sip, he contentedly swayed his head.

Cindy again served everyone a bowl of soup.

Each bowl contained a chunk of white radish, two chicken atballs, a couple of matsutake, and a small cluster of beech mushrooms.

Although the little one was small, he could now use chopsticks skillfully, no longer needing training chopsticks.

But for him, the chopsticks for adults were just too long.

So even though he didn’t need assistance anymore, he still used children’s chopsticks.

However, he was already very proficient with them.

He picked up his chopsticks and lightly pinched about one-fifth of the radish in the soup.

Without much effort, the soft radish was easily picked up.

The radish was stewed to a translucent state, with a faint brown color.

At first glance, it even resembled a well-cooked tendons.

The little one gulped down the radish with a big “gulp”.

“Hot!

Hot!” The little one started puffing from the heat.

Cindy hurriedly reached out to his mouth: “Quick, spit it out.”

“Mmm…” The little one closed his mouth tight—he was willing to endure the heat rather than spit the radish out.

When his mouth adjusted to the heat, the little one could finally savor the taste.

No need to chew, just a slight press with the tongue, and the radish just dissolved.

Even after swallowing, the little one was still relishing the taste.

He closed his eyes, and with satisfaction, kicked his legs.

His hands propped up his face and he kept making approving “mm-hmm” noises.

“So delicious, so savory,” the little one quivered with joy all over.

Adrian Zhekova was amused by the little one’s reaction.

He knew about Cindy’s excellent culinary skills.

But was it necessary to be this exaggerated?

He also picked up a piece of radish.

Learning from the little one’s experience, Adrian blew on it several tis, estimating the temperature he could cope with, and then put it in his mouth.

To his surprise, upon putting it in his mouth, Adrian was taken aback.

This radish was stewed as if it were bone marrow.

It was nothing like the roasted marrow one usually sees at barbeques.

Instead, it was like an entire stick of marrow cut flat, roasted together with the bone.

The thick marrow in the middle seed more like animal fat.

It sounded quite greasy, but when eaten, it was smooth, tender, and lted instantly in the mouth.

It was similar to the fatty part of pork belly, cooked until it couldn’t be any softer, breaking effortlessly under the chopsticks, completely lting in the mouth once consud.

But, it wasn’t as greasy as these fats.

Even if well-cooked animal fats are impressive in the first few bites, consuming more eventually becos cloying.

But this was different, it was radish, stewed until its texture resembled those greasy things, but the taste was never cloying, no matter how much you ate.

It gives off a faint oily fragrance.

But Adrian Zhekova guessed that the oiliness was probably coming from the chicken atballs, which carried a subtle sweetness.

The white radish fully absorbed the flavor of the soup.

It lded with the umami taste of the chicken, matsutake, and beech mushrooms, as well as the light smokey flavor imparted by the dried skipjack tuna.

Such a simple white radish was filled with such a complex taste.

No wonder the little one made such a big fuss earlier.

Adrian Zhekova closed his eyes; even he couldn’t resist the urge to shake his head around.

Both Lyke Zhekova and Peggy Lewis had the sa reaction as Adrian Zhekova.

Both of them were surprised and delighted, their faces reflecting pure joy and satisfaction after just one bite.

“So yummy!” The little one’s voice chid in again.

Looking over, the little one had already taken the first step and was tasting the chicken atballs.

Half of a chicken atball was skewered on his chopstick’s end.

The other half seed to have already reached his mouth.

Adrian Zhekova chuckled.

This kid was always a step ahead of them.

Peggy Lewis, fearing it might be hot, tentatively bit into half of it first.

“How co this chicken atball isn’t tough at all?” asked Peggy Lewis to Cindy Clarke, “And it’s even juicy.”

“It’s made from chicken thigh, and an egg was added.

You see, the most exercised parts of a chicken are the wings and legs.

Therefore, the at from these parts is the first and most elastic, and also the freshest and juiciest.”

“So, there’s no particular cooking thod involved.

It’s just that the at itself is already excellent,” Cindy Clarke explained with a smile.

“How co it’s so springy?” Adrian Zhekova queried, amazed.

He initially thought that the highlight of this soup was the white radish.

Cindy Clarke’s decision to use white radish in this soup, though seemingly simple, is actually quite representative in Japanese cuisine.

Like oden, a commonly seen and highly representative street snack where the white radish is the main attraction.

There is also a simple yet sophisticated thod used even in kaiseki cuisine.

Cooking until tender in an exclusive broth, then pouring a specially prepared sauce over it.

A very simple piece of white radish can support an entire dish.

This was also why Cindy Clarke chose to use white radish in her soup; it fitted the the perfectly.

He originally thought that the crux of this soup was all in the white radish.

He didn’t expect that the chicken atballs would bring such a pleasant surprise.

Adrian Zhekova observed the half-eaten chicken atball and noticed so thin particles in the middle, although he couldn’t tell what they were.

He then heard Cindy Clarke explain, “Those are chicken skin.

After boiling the chicken skin and washing it with cold water several tis to remove the gelatin, it becos quite elastic.

When mixed into the chicken atballs, it adds a distinctive layer of texture, occasionally giving a chewy mouthfeel.”

“You’re so good,” Peggy Lewis admired.

As for matsutake and beech mushrooms, it goes without saying.

Their inherent mushroom umami, compounded by absorbing the savory sweetness of chicken and dried skipjack tuna, made them absolutely delicious.

“Have you wowed the judges today?” Peggy Lewis asked expectantly.

Cindy Clarke thought of Luke Shaw’s expression and giggled, “Maybe…

I wowed them in a different sense.”

“How so?” Lyke Zhekova asked with a laugh.

“I actually knew that the Indian Triad don’t eat chicken skin.

Apart from those who follow certain religious practices, so people don’t even eat chicken at all.

But ordinary people do eat chicken, they just don’t eat the skin,” said Cindy Clarke.

“It’s not about cultural or religious reasons, it’s more a matter of habit.

Just like westerners don’t eat offal, pig’s trotters, chicken feet, and so forth.”

It’s partly because the sight of these foods is off-putting for them, and also because they don’t know how to cook them.

But if these foods are presented to them to eat, it’s not going to offend them.

“So I thought, since the chicken skin is finely chopped and mixed into the atballs, he wouldn’t know,” Cindy Clarke said with a smile.

“It’s like those short social dia videos featuring foreigners tasting unusual foods that they usually wouldn’t eat.”