If the earlier yellow braised chicken was the pinnacle of freshness and aroma, the one prepared now truly embodies the perfect combination of color, aroma, and flavor.
And it looks even more yellow.
The dish yellow braised chicken, as the name suggests, should be yellow in color, and the main technique is braising.
You should braise it when the chicken and sauce are merging, and then cover it with cabbage leaves in the steamer and braise it further. As one of the advanced recipe notes says: when making Lu Cuisine, never be afraid of trouble.
The hallmark of Lu Cuisine is its reliance on every small detail, and when each detail is perfected, you can achieve the perfect dish.
Chen Mo is now dividing these chicken pieces, with each bowl containing half a chicken.
"No choice, I have to do this for everyone to get a taste of the yellow braised chicken. As for which parts of the chicken are in the bowl, it's all down to luck for everyone."
