"First, caramelize the sugar until golden, then add some boiling water, and set aside the sugar syrup for later. Next, start a new pot to sauté the chicken pieces. Once they're almost done, pour the sugar syrup back in and cook together. This method makes the chicken incredibly flavorful, with a tempting red glaze that's sure to whet the appetite just by looking at it!"
As he spoke, Huang Jun saw that the caramelized sugar in the pot had turned a date-red color, bubbling slightly. He quickly added boiling water while reminding, "Be cautious here, never use cold water. The sudden chill will make the hot oil and sugar splatter everywhere, causing burns easily. Boiling water, on the other hand, integrates with the sugar instantly, enhancing the color!"
Watching the sugar syrup blend perfectly with the boiling water, he poured it into another container to set aside for later.
He turned back, reignited the stove, and poured in a suitable amount of oil.
