Burnt Chicken, a classic Jianghu dish from the dark street food stalls, simply put, is spicy chicken stew, but the preparation varies greatly depending on the region.
Some places serve it like a chicken hotpot, others like spicy oil-soaked chicken chunks, and some as dry pot chicken, but regardless, it is invariably rich in oil and heavily spiced.
So, what did the Burnt Chicken made by Monk Wuchao taste like?
"Inconceivable."
Shun Lie, almost a gourmet expert at the Dragon King's level, chewed on the spicy chicken chunks, inhaling sharply while making an expression of disbelief.
The heavily oiled and spiced chicken in his mouth didn't have that overwhelming gustatory assault; instead, it surprisingly felt somewhat smooth, which is inconceivable for Jianghu dishes.
Yet speaking of its specific taste, it had the expected spiciness and the freshness, and after eating a few bites, one might even feel their lips trembling.
