Following Liu Yunong's demonstration, Fu Yu expertly tied up the chicken.
Although it was his first attempt at using hemp thread to tie a chicken, Fu Yu did very well.
The tied-up whole chicken indeed looked like a gourd, with a rather unique shape.
As for frying, it was second nature to Fu Yu.
He put rapeseed oil in the wok, heated it on high until it was eighty percent hot, then gently slid the chicken back-down into the pot, moving it with the spatula until it was golden brown.
He handled both the heat and the timing perfectly.
At this point, Liu Zhangpeng had just put the whole chicken into a pot to simmer.
Adjusting the heat, he quickly came over to watch Liu Yunong guiding Fu Yu in frying.
To a seasoned chef like Liu Zhangpeng, frying wasn't really a delicate task.
With years of culinary practice, he had long mastered this skill excellently.
However, since Liu Yunong was eager to guide Fu Yu, he certainly wanted to seize this great opportunity.
