"Yes, and although Ye Fei's spice selection seems extensive, she's quite attentive to the proportions, with some spices more and others less," Ye Huasong explained.
"For example, rosemary has a particularly strong flavor and can easily overshadow other spices, so just a tiny bit is needed to effectively mask the gamey taste in chicken."
"Pepper, while mildly spicy, needs to be used generously since fresh pepper isn't as robust as dried. Bay leaves can excellently enhance the sweetness and aroma of the meat."
"Since basil doesn't withstand heat well, Ye Fei has mashed it into a paste likely to pair with a dipping sauce," analyzed Ye Huasong.
As seen, after Ye Fei filled the spices, she added some small fruits she picked along the way.
The small fruits included pucker green apples, barely bigger than a ping-pong ball.
These unripe apples taste sour and lack crispness.
Yet Ye Fei still picked some.
At this moment, it's just right to fill them into the chicken.
