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... on to handle the chicken thighs.
Once the chicken thighs were cooked, they were fished out and rinsed with cold water.
The chicken skin was peeled off and set aside, then the meat was torn into strands and kept for later use.
Compared to chicken breast, thigh meat is more tender and less dry.
Meanwhile, another pot of water was set to boil, and Jiang Ran began preparing the sauce.
The key to delicious cold noodles is the sauce.
Pei Jing is young an ...
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