CHAPTER 368: CHAPTER 368: CHICKEN SOUP

So Chen Muxue squatted by the stove, watching the little eunuch walk out. She quickly stood up and blocked his path: "Halt!"

Little eunuch: "?"

Chen Muxue held her head, standing still for a moment: "Got up too fast, feeling dizzy!"

Little eunuch: "..."

He, looking somewhat speechless, continued walking out. Chen Muxue recovered and blocked him again: "Where are you going?"

"This servant is returning to the Yangxin Hall to serve the Emperor, naturally." The little eunuch’s face was expressionless.

"That’s not okay, you made me wait, shouldn’t you wait with me? If you leave me here alone, won’t I be terribly bored?" Chen Muxue rambled on, tongue-twister style.

The little eunuch felt his head ache: "You don’t need to wait anymore now."

"Why?"

"In this little bit of time, if someone intended to poison it, they would have done it long ago." The little eunuch pointed with his chin at the unattended boiler, people walking past in the nearby corridor, just as he said.

Chen Muxue was silent for a moment: "No one would poison the Emperor’s food, right? Besides, they don’t even know who I’m cooking for..."

The little eunuch let out a sneer: "Are you questioning this servant’s fame?"

Although the little eunuch had no expression on his face, the pride in his words was something Chen Muxue witnessed firsthand.

It wasn’t that people didn’t want to show expressions, but rather they didn’t want to show any expressions to her.

Chen Muxue scratched her head, estimating the time: "Actually, I think I have a way to know if no one has poisoned it."

The little eunuch’s face was full of disbelief, could you grow eyes on the back of your head?

Although chicken soup is not something with much technical content, what the Imperial Kitchen uses is top-notch, even though people here don’t seem to have the concept of the best breed of chicken, from Chen Muxue’s perspective, the chickens brought here are even better quality than the best breed. After all, most chickens of this era are free-range, running around hillsides, and they seem to have been freshly slaughtered.

Even the scallions, you can tell their aroma is much richer than any Chen Muxue has used in the past, the juice in the leaves is very plump, appearing lush and verdant.

Originally, Chen Muxue was very confident in her technique of blanching chicken, and coupled with the stewing during this time...

Seeing the little eunuch filled with doubt, Chen Muxue walked straight to the ceramic pot and opened the lid.

Suddenly, a rich and delicious aroma of chicken soup wafted out, clearly reaching even where the eunuch stood.

Chen Muxue only opened it for a moment and immediately covered the pot again, otherwise, the imbalance of temperature would affect the umami of the chicken soup.

If pursuing perfection, a precise amount of water should be added to the ceramic pot; during the entire stew, the lid shouldn’t be opened, and by the end, the soup is just at the level of the chicken, with the tender yellow skin of half the whole chicken just slightly exposed. This is the most ideal chicken soup.

In fact, the quality of the soup depends on a good ceramic pot. Speaking of soup, many think of Cantonese cuisine, but actually, the original place of ceramic pots is Fujian. The pottery is delicate, with no protruding grit, the clay pure, evenly thick, with a clear and crisp sound when struck, which is the standard of a good ceramic pot.

The little eunuch stood there, momentarily dazed, it was the first time he smelled such a delicious aroma of chicken soup!