marți, 17 noiembrie 2009

Braised Chicken (Chikuzen-ni)

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Ingrediente: Ro& Eng

200 gr - carne de pui fara os( pulpa de pui sau piept) (engleza=chicken thigh)

450 gr-Yama imo( engleza=Taro)Un fel de cartofi parosi si puti balosi dupa fierbere

50 gr-Morcov (eng=Carrot)

50 gr-Gobou (eng=burdock)

100 gr-Renkon (eng=lotus root)

1/2 Konnyaku (eng= devil's tongue jelly)

15 buc- teci de saya-endo(eng snow peas )

6 buc- de ciuperci uscate(eng= dried shiitake mushrooms)

1 1/2Tbsp-ulei(eng=salad oil )


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Pt sos aveti nevoie:(Simering stock)

1, 1/2 cana de dashi sau apa(Dashi stock Or water ,2Tbsp-sake,3Tbsp-zahar (sugar),1,1/2mirin,3Tbsp-soy souce

Preparare:

Se iau legumele si s spala.

Yama imo se ia si se spala bine de peri si noroi.Se curata coaja pe lungime in asa fel sa obtineti 6 parti (ca un hexagon)Se taie pe urma in jumatate daca sunt prea mari si se pun imediat in apa rece.Spalati bine!

Se ia o oala ,se adauga apa cat sa acopere Yma imo si se adauga 1/2 lingurita de sare >Se tine pe foc pana da in fiert.

Cand au inceput sa fiarba se scoate intr-o sita si se spala imediat sub un jet de apa rece.

Se pun dinou la fiert , de data aceasta fara sare si se repeta operatia de 2 ori urmata fiecare de un jet rece .

Puiul

Se ia si se curata de grasime si pielea care este in exces pe margini.Se spala si se taie bucati cat se ia o data in gura.

Morcovul,Gobou,Renkon

Morcovul se curata de coaja si se taie Ran-giri( rolling wedges) in romana nu stiu cum s-ar traduce....Se pune in apa rece.

Gobou-Se spala si se curata de coaja si se taie la fel ca morcovul,se plonjeaza repede in apa cu otet pt a nu isi schimba culoarea.

Renkon-Se curata si el de coaja si se pune la rand-ui intr-un castron cu apa rece si putin otet se tine pt 5 minute.

Ciupercile uscate se spala bine si se pun si ele intr-un castron cu apa pana isi revin la forma initiala(se pot folosi si ciuperci naturale)

Snow peas se curata de atisoare si se oparesc in apa cu sare.
Konnyaku se fierbe pt 5 minute dupa care se pune in apa rece ,se taie bucatele mici )se poate rupe cu mana sau cu o lingura)

Mod de preparare:
Se ia o tigaie mare si mai adanca decat de obicei,daca nu aveti folositi ce aveti si se pune o lingura de ulei.Se incinge si se caleste puiul.Se caleste la foc mediu pana capata o culoare putin aramie.Se scoate intr-un ciur si se patreaza.
Se iau legumele (inafara de pastai(snow peas)) si se pun in tigaie cu restul de ulei ramas se calesc pt 5 minute aproximativ.
Se pun si ele in ciur peste pui.

Se incalzeste o cantitate mai mare de apa si cand a inceput sa fiarba se toarna putin cate putin peste legumele si puiul calit pt a indeparta excesul de ulei.

La urma se pun toate intr-o oala si se pune soul(toate amestecate in prealabil...mult mai usor)
Se fierb toate la foc mare ,cand a inceput sa fiarba lichidul se reduce focul la mediu.Luati cu o spumiera orice pojghita sau spuma se aduna la suprafata .Formati un capac dintr-o folie de aluminiu si plasati peste ingrediente pt a le tine la fund.In acelasi timp cu o lingura de lemn intoarceti ingredientele de pe-o parte pe alta.CSe fierbe totul pana aproape tot lichidul s-a evaporat.Se serveste cald .


English recipe

Preparation:


Taros:


1)Brush and wash mud away from taros.Cut both ends off.


2)Peel the skin to make six sides.Cut in halves and soak immediately in water.Wash briefly.


3)Cover whit water and 1/2tsb salt in a small pan and bring to a boil.


4)When it comes to a boil,discard water and wash under running water.Boil again in water without salt two times and remove sliminess.


Chicken

Remove and discard the yellow fat and skin sticking out of the body.Cut lengthwise in half and into bite-size pieces.

Carrot,Burdock,Lotus root


Carrot:Peel skin and cut into bite-sized pieces.Soak in water.

Burdock:Brush in water and cut in to bite-sized pieces.Soak in vinegared water until water turns brown to remove harshness.Rinse and drain in a colander.

Lotus root:Peel skin and cut into bite-sized pieces.Soak in vinegared water for 5 minutes.Rinse and drain.

Konnyaku:Place in water and bring to a boil.Boil for 5 minutes and transfer to cold water.Cut into bite-sized pieces with a spoon.
Dried shiitake mushroom:Wash briefly and soak in water until soft.Place a weight like a plate on them to prevent from floating.Cut stems off.
Snow peas:Remove strings and parboil briefly in salted water.

METHOD

1)Stir-fry chicken and vegetables

Heat 1/2 Tbsp salad oil in a pan.Remove the pan from heat and let it cool placed on a wet cloth.Add the chicken and coat with the oil.Stir-fry over medium heat until slightly colored and transfer to a bamboo colander.Heat the rest of the oil in the pan.Stir-fry all the other ingredients except snow peas.Transfer all to the same colander.

2)Remove excess oil

Pour plenty of boiling water over to remove excess oil.This will improve the taste and prevent the oil from coming out on the surface when cooled.

3)Simmer until the liquid has almost evaporated.

Add all the ingredients in a pan with the dashi stock and stock ingredients.Simmer over high heat.When it comes to a boil, turn heat to medium.Skim off any scums that forms and continue to simmering with a wooden lid dropped directly onto the food.

In the meantime,turn the ingredients upside down.When the liquid is almost reduced,slant the pan and boil down the liquid.Transfer to a metal pan.



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