"Since the basic work is done, let's start. Baomin will make the green chicken porridge, and I'll make the white one, which we'll finally combine together."
The so-called Tai Chi Chicken Porridge, to put it plainly, is pouring two types of chicken porridge in different colors into a bowl, following the Yin Yang Dual Fish presentation.
To achieve the best presentation on the table, they need to be made simultaneously.
Both colors should be prepared at the same time and then poured into the container, so the resulting chicken porridge has consistent temperature and a remarkably smooth texture.
Xie Baomin agreed, and set up the wok to start cooking.
Relatively speaking, Master Gao was even more meticulous as he said earnestly to Lin Xu:
"This soup is somewhat similar to Bump Soup, considered a high-end version of it. We'll need fried pork oil, fried chicken oil, chicken soup, water starch, salt, and flavoring later."
