Chapter 128: The Boss is Unfathomable!

Chapter 128: Chapter 128: The Boss is Unfathomable!

In the ranch kitchen, the chefs bustled about. Jiang Feng, however, wasn’t as busy. His tasks for the day were a Tiger Skin Pork Knuckle and a Fairy Chicken, both requiring lengthy stewing but not being too labor-intensive.

The chicken, having been thoroughly massaged, was now marinating in the sauce. Next, Jiang Feng took a small pot, filling it with chopped Jinhua ham, over a dozen chicken feet, and several slices of crystal-clear pork skin. All these ingredients looked immaculate.

Zhang Xinya was still filming. Jiang Feng explained, "This step is to stew a rich broth, which needs to simmer for more than 5 hours. Later, you just need to strain out the solids."

Jiang Feng added some old ginger and white pepper to the pot, covered it with a lid, and began to stew the rich broth. He was very experienced in making such broths. At this point, all he could do was wait.

It was only 10:00 a.m., and the banquet was scheduled for 4:00 p.m. The six hours in between provided more than enough time.

Zhang Xinya finished filming and exclaimed, "Executive Chef Jiang, this is the first time I’ve seen cooking done this way! Spending almost half a day on a single dish—that’s incredibly meticulous!"

Hearing this, Jiang Feng replied with a smile, "Many ingredients are like this. It wouldn’t be so troublesome if they were marinated the night before. However, to maintain the freshness of Fairy Chicken, it’s best to handle it as soon as the broth is ready. I’ve timed it just right so that it’ll be perfect for serving."

Zhang Xinya looked around the kitchen and then said, "Alright, then I’ll step out for now."

"Okay, I’ll call you later," Jiang Feng said. "It would be good to have the preparation of this Fairy Chicken recorded, especially since it uses ingredients tied to our intangible cultural heritage. It’s quite meaningful."

"Got it." Zhang Xinya left the kitchen.

Several young chefs kept glancing their way, whispering amongst themselves, "Isn’t that the boss’s girlfriend? She’s pretty."

"Don’t be ridiculous. I heard the boss’s girlfriend is a college student."

"Where did you hear that?"

Jiang Feng, however, paid no mind to their chatter. Since it was still early before the banquet and the ingredients were stewing slowly, Jiang Feng decided to take a stroll around the ranch.

He entered the livestock area, where cattle and sheep grazed outside. The ranch’s border collies were herding the sheep, and Little Black was earnestly trying to mimic them. Little Black actually managed to find two stray sheep and was herding them back towards the flock.

Jiang Feng rubbed his eyes, startled. Is Little Black actually herding sheep? The little fellow was a fast learner, always getting involved in things that weren’t strictly its responsibility.

The ranch’s herders were even more astonished. What’s with this pastoral dog? Can it actually herd sheep?

After all, Little Black had visited the ranch before. It was friends with the ranch’s border collies and had an antagonistic relationship with a gang of pastoral dogs from outside the ranch. So, it was quite natural for Little Black to pick up techniques from the border collies.

Jiang Feng beckoned. Little Black immediately bounded over, acting cute. Meanwhile, one of the ranch’s border collies also approached Jiang Feng, lowering its head for petting. The collie was clever; it had approached upon smelling the enticing food aromas on Jiang Feng.

Jiang Feng petted the dogs, feeling a sense of contentment. He sat on the grass, enjoying the scenery for a while. The pasture here was open and the grass evenly spread, a pleasant sight.

Around noon, Jiang Feng had a simple lunch with everyone else and then got back to his preparations. The ranch staff were still outside, roasting a whole sheep.

Zhang Dashan had invited many relatives and friends. Over twenty cars were already parked, and ranch staff were busy setting out large quantities of beer and liquor in the open area. It looked like they were in for a night of heavy drinking.

When the time was right, Jiang Feng’s rich broth was almost ready. Zhang Xinya came over to continue filming.

Jiang Feng strained the solids from the pot. He then scooped up a ladleful of the broth, pouring it slowly from above to show its clarity. The broth shimmered like liquid jade, exuding a rich, savory aroma that immediately signaled its exceptional quality.

"What an incredibly savory broth! And the color is so beautiful, like jade," Zhang Xinya exclaimed. Then, she asked, "Is this rich broth for braising the chicken?"

Jiang Feng shook his head. "The preparation of Fairy Chicken is different from regular braised chicken. This broth isn’t for braising; it’s for making an ’aspic’."

"Aspic?" Zhang Xinya asked, puzzled.

Jiang Feng poured the rich broth into a long, rectangular container and placed it in the refrigerator. After a while, the broth had set into a firm aspic. He took it out, inverted it onto a cutting board, and then finely diced it. The diced aspic glistened like translucent slivers. This technique was indeed uncommon. Several other chefs occasionally glanced over, admiring Jiang Feng’s culinary skills.

Next, Jiang Feng prepared the hairy crabs, seasoned them simply, and steamed them whole.

"Is this dish also going to use hairy crabs?" Zhang Xinya played her role as the audience well, asking questions from their perspective.

Jiang Feng nodded. "That’s right, hairy crabs are also a key component of the Fairy Chicken."

The hairy crabs were steamed quickly. Then, Jiang Feng took out two clean plates and began to extract the meat and roe from the crabs. The crab roe went onto one plate, the meat onto another. Each step of the dish was unexpected, showcasing the essence of Chinese cuisine where diverse techniques melded together perfectly. A young chef helped Jiang Feng extract the crab meat, and working together, they made quick progress.

Next, Jiang Feng began to stir-fry the Water-dwelling Eight Immortals. The so-called Water-dwelling Eight Immortals are eight types of aquatic vegetables, prized for their high nutritional value and delicious taste. They are: arrowhead, gorgon fruit, water caltrops, lotus root, Brasenia, water bamboo, water celery, and water chestnuts.

During the stir-fry, he added the crab meat, crab roe, and a bowl of plump white shrimp. The stir-fried dish was incredibly fragrant and rich, coated in a vibrant yellow sauce, with each ingredient contributing a unique texture. At this point, the diced aspic was added to the mixture. This mixture now contained the delicious hairy crab and shrimp, the rich aspic derived from chicken and pork skin, and several highly nutritious vegetables with delightful textures. The vegetables served as a carrier, perfectly melding the flavors of the freshwater delicacies and the rich meatiness of the aspic.

But this step wasn’t over yet. Jiang Feng carefully stuffed this savory mixture into the cavity of the marinated chicken, then securely tied the neck opening. The chicken’s belly bulged, packed full of the delectable stuffing.

Next, Jiang Feng encased the stuffed chicken entirely in a thick layer of pork caul fat, then wrapped it snugly in fresh lotus leaves. This was followed by another layer of breathable parchment paper, all tied securely with string. Finally, the entire package was coated in a thick layer of wine-infused mud. The subsequent cooking method was similar to how Jiang Feng prepared Beggar’s Chicken. However, while the external preparation was similar, the contents of the two dishes were entirely different.

Zhang Xinya watched, utterly stunned. Every step was an unexpected revelation. The culinary traditions passed down by their ancestors were truly intricate. This was the essence of China’s fine cuisine: it demanded dedication and painstaking effort to achieve true deliciousness. Only a true master chef could meticulously execute each step to perfection.

Once the lotus-leaf-wrapped chicken was completely encased in mud, it was placed in the oven to roast for over an hour. And thus, the Fairy Chicken was ready.

Throughout the process, Jiang Feng occasionally turned to the camera to explain the steps for making Fairy Chicken. After witnessing the entire process, Zhang Xinya had only two words in her mind: Truly divine! The shrimp, crab roe, rich aspic, and Water-dwelling Eight Immortals stuffed inside the chicken promised an extraordinary symphony of flavors, far from common fare. This dish truly seemed to encompass the best of land and water.

The surrounding chefs were even more astounded. This dish was exceptionally rare; they had never even seen it before, let alone learned how to prepare it. Whose culinary tradition does this come from?

Executive Chef Zhang Hu watched as Jiang Feng placed each mud-encased chicken into the oven, a look of profound shock in his eyes. You don’t see a dish like this every day. I’ve never seen any restaurant attempt this! Just gathering all the Water-dwelling Eight Immortals is a feat, not to mention using fresh hairy crabs and a wine-infused mud crust. What restaurant owner would have the courage—or resources—for something like this? Where on earth did Jiang Feng learn this? Zhang Hu was certain that Jiang Feng must have learned from a master, perhaps within his own family. Only by training under truly top-tier chefs could one acquire the skills for such a dish. The boss... he’s truly unfathomable, Zhang Hu thought.

Jiang Feng himself hadn’t dwelled on it. He was simply relieved to have finished preparing all the chickens. Finally done. That was quite an ordeal. And he had made twelve of them. It hadn’t been easy. After washing his hands, he stood with them on his hips, taking a moment to catch his breath.

Overall, the preparation had gone smoothly. Now, all that remained was to carefully control the oven temperature, and there shouldn’t be any further issues.

By now, guests were gradually taking their seats, and a considerable crowd had gathered outside. Jiang Feng went to check on the tiger skin pork knuckles. An enticing aroma wafted from the kitchen, making many who had eaten a light lunch feel ravenous.

Around 3:50 p.m., a series of appetizing cold dishes began to emerge from the kitchen, served to the tables set up in the open pasture. It was autumn, and the late afternoon weather was perfect, pleasantly comfortable. People chatted animatedly as they sat in the open expanse of the pasture, a buzz of excitement in the air.

Although ten tables had been arranged, only eight were occupied, with about eight people at each. Zhang Dashan had reserved two extra, just in case—better safe than sorry. This actually worked out well, as it meant there would be plenty for the chefs to eat too.

Soon, Jiang Feng’s signature dishes began to arrive at the tables. Everyone knew of Jiang Feng’s culinary reputation, so they awaited his creations with great anticipation.

The first main dish to be presented was the tiger skin pork knuckle. Seeing the glistening, amber-hued tiger skin pork knuckle, Zhang Dashan beamed. "Everyone, try the handiwork of the chef I invited! It’s absolutely delicious," he announced.

The pork knuckle had been expertly carved, and everyone used their chopsticks to pick up pieces, each with a generous layer of skin attached. The meat was thoroughly infused with the rich braising liquid, and the skin itself was translucent and glossy, quivering enticingly as it was lifted. Its tender, springy texture was utterly irresistible.

Zhang Dashan took a bite. The succulent, tender meat and skin seemed to melt in his mouth. The flavor Jiang Feng had coaxed out was rich yet surprisingly clean, each chew releasing a burst of savory juices. His mouth full of the fragrant meat, Zhang Dashan chewed a few times before eagerly swallowing.

"Absolutely delicious! I’ve never had pork knuckle this good before!"

"The meat is incredibly tender and flavorful, the seasoning is spot-on, and it’s not oily or heavy at all."

"I don’t know how he does it, but his cooking is always a cut above the rest."

Zhang Dashan quickly reached for another piece.

He had even specifically asked Jiang Feng to save a whole pork knuckle for him. Since there weren’t enough to serve all ten originally planned tables anyway, he figured he might as well keep one for himself. Jiang Feng had assured him he could set aside two, which would be plenty.

Thinking of this, Zhang Dashan chuckled with delight. My late-night snack is sorted!