My Husband, a Marshal: Conquering the Stars with My Culinary Arts Chapter 452 - 153: Brine Chicken and Spicy Duck2

The culinary treatnt from Du Xixi was a bit better, as the Rob would personally oversee Chen Yin eating it, but the dishes made internally by the Cultural Relics Bureau or the Imperial Palace would just gather dust on the side.

"Madam, what gourt dish are we making today?" After being "cultivated" by Du Xixi, 2569 had already placed making gourt dishes at the top of the list of household chores. A versatile housekeeper robot, clearly transforming into a "gourt robot".

However, Du Xixi didn’t think there was anything wrong with that, and neither did 2569. At this mont, 2569 placed the chicken and duck on the chopping board and turned to look at Du Xixi expectantly.

"Saltwater chicken and spicy duck." Du Xixi picked up the kitchen knife, washed it under a thin stream of water, and then placed it on the chicken, slicing through skillfully and neatly halved it, head included. "One salty and spicy, the other numbing and spicy, just right for my brother’s fiery temperant, countering ’poison with poison’."

2569’s electronic light screen displayed a puzzled little expression. Countering poison with poison? Feeding him spicy food when His Majesty Chen Yin is in a bad mood, are you sure it won’t fuel his anger?

However, Du Xixi’s words were never to be refuted by 2569. The robot’s head turned several tis without comprehending the logic, so 2569 decided not to think about it. Moving over to the sink to watch Du Xixi’s actions, intending to learn and perhaps make it at ho for everyone.

Saltwater chicken is a dish simred with water, salt, cooking wine, and Sichuan peppercorns. It is not overly difficult to make, even considered "simple". Du Xixi got the pot ready with water, placed the halved chicken into it, and added an appropriate amount of salt and cooking wine before covering the pot with a lid.

"Keep an eye on the pot for , make sure the steam doesn’t blow out the water; call when it’s almost dry." Du Xixi mainly focused on making the spicy duck. Upon seeing 2569 nod earnestly and squat by the electric pot to watch, Du Xixi chuckled and began preparing the spicy duck.

If saltwater chicken is "simple", then spicy duck is "a bit troubleso". Du Xixi chopped off the duck head and several duck feet, then cut the duck body into four evenly sized pieces, placed them all in a pot to simr over low heat, turning the duck at a gradual pale white.

The duck at was placed on a plate, mixed slowly with ginger, green onions, white wine, and salt, neatly arranged together, requiring an hour to marinate and absorb flavors. Du Xixi took this ti to pull out her lesson preparation book and ticulously organize her notes.

During this period, Du Xixi checked on the progress of the saltwater chicken; perhaps due to the large chicken and abundant water, it needed more ti. Du Xixi returned to her lesson preparation book.

As the marinating ti neared completion, Du Xixi checked the color of the duck at, turned to grab raw sesa seeds, toasted them dry in the pot, and collected them for later use. By this ti, the duck at had marinated nicely.

The electric pot might not handle subtle variations in heat but it can smartly adjust the temperature.

With her experience in preparing gourt dishes, Du Xixi adjusted the temperature to a level slightly higher yet perfect for frying duck at, then added oil to the pot. When the color of the vegetable oil deepened just enough to form tiny bubbles around a dipped chopstick, she smiled, placing the marinated duck pieces into the oil for frying.

The duck pieces were sizable. Du Xixi carefully tid their removal, by which ti their retained moisture nearly dried out, and the surface turned a beautiful golden yellow.

The duck pieces needed to be mixed while hot with sugar, MSG, chili powder, and salt. Once cooled, let them have an "intimate contact" with Sichuan pepper powder, chili powder, and toasted sesa seeds.

At this mont, the saltwater chicken was nearly finished as well. Du Xixi asked 2569 to help lift the pot’s lid. A small puddle of broth persistently remained at the bottom. Du Xixi sprinkled in so Sichuan peppercorns and asked 2569 to replace the lid.

"Once the water inside completely boils dry, the saltwater chicken will be ready." Du Xixi calmly instructed 2569, then used the kitchen knife to chop the spicy duck into pieces, the sizzling crispy sound making one’s mouth water.

With the saltwater chicken out of the pot and the spicy duck chopped, Du Xixi placed the spicy duck into an insulated box while asking 2569 to help chop the saltwater chicken into pieces. With both delicacies ant specifically for Chen Yin packed into the insulated box, the culinary task was considered a resounding success.

The saltwater chicken, colored golden with hints of white, exuded a savory fragrance, while the spicy duck, red and glossy with oil, was rich in aroma and flavor. Though distinctly different, when placed together they were extraordinarily complentary, whetting one’s appetite imnsely.