{"id":196577,"title":"Ku\u0159ec\u00ed se \u017eampiony restovan\u00e9 na p\u00e1nvi","modified":"2026-10-31T17:00:17+01:00","plain":"Restovan\u00e9 ku\u0159ec\u00ed maso se \u017eampiony je amerikanizovan\u00e1 verze kantonsk\u00e9ho pokrmu zvan\u00e9ho Moo goo gai pan neboli \u201eKu\u0159e se \u017eampiony a \u00fast\u0159icovou om\u00e1\u010dkou\u201c. \n\n\n\nMoo goo gai pan je v podstat\u011b ku\u0159ec\u00ed maso se \u017eampiony a dal\u0161\u00ed zeleninou, jej\u00ed\u017e v\u00fdb\u011br se m\u016f\u017ee li\u0161it podle toho, kdo pokrm p\u0159ipravuje. \n\n\n\nVe srovn\u00e1n\u00ed s mnoha asijsk\u00fdmi restovan\u00fdmi pokrmy z obalovan\u00e9ho a sma\u017een\u00e9ho masa se sladk\u00fdmi om\u00e1\u010dkami je moo goo gai pan mnohem zdrav\u011bj\u0161\u00ed alternativou (samoz\u0159ejm\u011b relativn\u011b vzato)\n\n\n\nCo takhle pod\u00e1vat k n\u011bmu lahodnou sma\u017eenou r\u00fd\u017ei?\n\n\n\nJak nakr\u00e1jet ku\u0159ec\u00ed maso jako v \u010d\u00ednsk\u00e9 restauraci?\n\n\n\nKdy\u017e si v \u010d\u00ednsk\u00e9 restauraci objedn\u00e1m ku\u0159ec\u00ed pokrm, maso je v\u017edy nakr\u00e1jen\u00e9 na velmi tenk\u00e9 pl\u00e1tky a kr\u00e1sn\u011b k\u0159ehk\u00e9, ale d\u0159\u00edv jsem v\u016fbec nev\u011bd\u011bl, jak stejn\u00e9ho v\u00fdsledku dos\u00e1hnout doma. Na\u0161t\u011bst\u00ed jsem po tro\u0161e p\u00e1tr\u00e1n\u00ed zjistil, \u017ee p\u0159ipravit tenk\u00e9 a k\u0159ehk\u00e9 kousky ku\u0159ec\u00edho masa ve vlastn\u00ed kuchyni je vlastn\u011b docela snadn\u00e9. \n\n\n\nPrvn\u00edm krokem ke ku\u0159ec\u00edmu masu jako z restaurace je nakr\u00e1jet ho na velmi tenk\u00e9 pl\u00e1tky. Nejjednodu\u0161\u0161\u00ed je d\u00e1t ku\u0159ec\u00ed prsa p\u0159ibli\u017en\u011b na 20 minut do mraz\u00e1ku, nebo jen na tak dlouho, aby zpevnila (nesm\u011bj\u00ed zmrznout), ale byla dostate\u010dn\u011b tuh\u00e1 a dala se snadno kr\u00e1jet. \n\n\n\nTe\u010f nakr\u00e1jejte ku\u0159ec\u00ed maso p\u0159es vl\u00e1kno (nap\u0159\u00ed\u010d) na nudli\u010dky.\n\n\n\nSuroviny na restovan\u00e9 ku\u0159ec\u00ed maso se \u017eampiony\n\n\n\nSuroviny v tomto receptu se d\u011bl\u00ed na dv\u011b hlavn\u00ed skupiny, suroviny na restovanou sm\u011bs a suroviny na om\u00e1\u010dku. P\u0159\u00edprava je snadn\u00e1 a vsad\u00edm se, \u017ee spoustu surovin u\u017e m\u00e1te doma ve sp\u00ed\u017ei (zvl\u00e1\u0161\u0165 pokud na tento web chod\u00edte pravideln\u011b)\n\n\n\nKu\u0159ec\u00ed prsa m\u016f\u017eete nakr\u00e1jet na tenk\u00e9 nudli\u010dky v\u00fd\u0161e popsan\u00fdm postupem. Pamatujte, \u017ee ku\u0159ec\u00ed prsa jsou libov\u00e1 a p\u0159i chvilce nepozornosti se mohou rychle vysu\u0161it. Dokonce bych doporu\u010dil pou\u017e\u00edt horn\u00ed ku\u0159ec\u00ed stehna, osobn\u011b je m\u00e1m moc r\u00e1d.\n\n\n\nDobr\u00e1 rychl\u00e1 kantonsk\u00e1 r\u00fd\u017ee se k tomuto ku\u0159eti b\u00e1je\u010dn\u011b hod\u00ed\n\n\n\nSuroviny na om\u00e1\u010dku k restovan\u00e9mu ku\u0159ec\u00edmu masu s \u017eampiony\n\n\n\nOm\u00e1\u010dka a marin\u00e1da jsou nejd\u016fle\u017eit\u011bj\u0161\u00edmi sou\u010d\u00e1stmi tohoto receptu. Jde o lehkou a chutnou om\u00e1\u010dku, k jej\u00ed\u017e p\u0159\u00edprav\u011b pot\u0159ebujete jen malou misku a metli\u010dku.\n\n\n\n\nSezamov\u00fd olej: D\u00e1vejte pozor, a\u0165 ho nep\u0159id\u00e1te p\u0159\u00edli\u0161 mnoho. Sezamov\u00fd olej m\u016f\u017ee svou v\u00fdraznou chut\u00ed snadno p\u0159eb\u00edt ostatn\u00ed suroviny\n\n\n\nKu\u0159ec\u00ed v\u00fdvar: nejlep\u0161\u00ed je dom\u00e1c\u00ed v\u00fdvar, ale pokud chcete u\u0161et\u0159it \u010das, kupte si hotov\u00fd\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka sv\u011btl\u00e1: Jde o b\u011b\u017enou slanou s\u00f3jovou om\u00e1\u010dku, kterou se\u017eenete v supermarketu. Nezam\u011b\u0148ujte ji s tmavou s\u00f3jovou om\u00e1\u010dkou\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: Ne, opravdu nem\u00e1 chu\u0165 \u00fast\u0159ic, ale dod\u00e1 pokrmu v\u00fdbornou chu\u0165!\n\n\n\nV\u00edno Shaoxing: \u010d\u00ednsk\u00e9 v\u00edno na va\u0159en\u00ed, kter\u00e9 je nepostradateln\u00e9, pokud se chcete pustit do asijsk\u00e9 kuchyn\u011b. Tady zjist\u00edte, \u010d\u00edm ho nahradit\n\n\n\n\nTipy na restovan\u00e9 ku\u0159ec\u00ed maso se \u017eampiony\n\n\n\nNebojte se zv\u00fd\u0161it teplotu na maximum, abyste urychlili houstnut\u00ed. POKUD to ud\u011bl\u00e1te, nezapome\u0148te opravdu d\u016fkladn\u011b m\u00edchat, proto\u017ee riziko p\u0159ip\u00e1len\u00ed prudce vzroste.\n\n\n\nU om\u00e1\u010dky plat\u00ed stejn\u00fd princip jako u v\u0161ech ostatn\u00edch om\u00e1\u010dek. \u010c\u00ednsk\u00e1 b\u00edl\u00e1 om\u00e1\u010dka, sladkokysel\u00e1, sladkoslan\u00e1, om\u00e1\u010dka ke ku\u0159eti gener\u00e1la Taa, om\u00e1\u010dka ke ku\u0159eti s \u010desnekem a medem, … v\u0161echny maj\u00ed jednu spole\u010dnou surovinu: kuku\u0159i\u010dn\u00fd \u0161krob, kter\u00fd je tajemstv\u00edm kr\u00e1sn\u011b hust\u00fdch a lepkav\u00fdch asijsk\u00fdch om\u00e1\u010dek\n\n\n\nJedinou nev\u00fdhodou lepkav\u00e9 om\u00e1\u010dky je, \u017ee si svou konzistenci neudr\u017e\u00ed dlouho. Ur\u010dit\u011b se v\u00e1m u\u017e stalo, \u017ee jste si objednali \u010d\u00ednu a druh\u00fd den na\u0161li kousky masa ve velmi vodnat\u00e9 om\u00e1\u010dce (v tom \u0161patn\u00e9m slova smyslu). Je to t\u00edm, \u017ee kuku\u0159i\u010dn\u00fd \u0161krob dok\u00e1\u017ee udr\u017eet tuto kr\u00e1snou konzistenci nanejv\u00fd\u0161 asi hodinu.\n\n\n\nKdy\u017e se mi n\u011bco takov\u00e9ho stane, obvykle d\u00e1m zbytky do hrnce a vm\u00edch\u00e1m je\u0161t\u011b trochu kuku\u0159i\u010dn\u00e9ho \u0161krobu (a\u017e kdy\u017e jsou suroviny hork\u00e9), abych om\u00e1\u010dce vr\u00e1til p\u016fvodn\u00ed konzistenci. V\u011bt\u0161inou to funguje, ale n\u011bkter\u00e9 pokrmy se mi takto zachr\u00e1nit nepoda\u0159ilo. \u0158ekl bych, \u017ee v 80% p\u0159\u00edpad\u016f to vyjde a ve 20% ne.\n\n\n\n\n\n\n\nVelmi podobn\u00fdm receptem, kter\u00fd m\u00e1m moc r\u00e1d, je ku\u0159e v om\u00e1\u010dce hoisin, je o n\u011bco leh\u010d\u00ed a na tal\u00ed\u0159i vypad\u00e1 skv\u011ble! Zvl\u00e1\u0161\u0165 jako p\u0159edkrm, kdy ho m\u016f\u017eete pod\u00e1vat v mal\u00fdch listech hl\u00e1vkov\u00e9ho sal\u00e1tu. Host\u00e9 si budou opravdu p\u0159ipadat jako v restauraci!\n\n\n\n\n\n\tRestovan\u00e9 ku\u0159ec\u00ed maso se \u017eampiony\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMARIN\u00c1DA2 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky 1 l\u017e\u00edce  v\u00edna Shaoxing  1 l\u017ei\u010dka  sezamov\u00e9ho oleje  1 l\u017e\u00edce  kuku\u0159i\u010dn\u00e9ho \u0161krobu350 g ku\u0159ec\u00edho masa nakr\u00e1jen\u00e9ho na kostkyZELENINA250 g \u017eampion\u016f nakr\u00e1jen\u00fdch na pl\u00e1tky2 pl\u00e1tky z\u00e1zvoru nakr\u00e1jen\u00e9 najemno1 strou\u017eek \u010desneku nakr\u00e1jen\u00fd najemnoOM\u00c1\u010cKA125 g ku\u0159ec\u00edho v\u00fdvaru2 l\u017e\u00edce  \u00fast\u0159icov\u00e9 om\u00e1\u010dky  1 l\u017ei\u010dka  cukru1 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu1 l\u017e\u00edce  sezamov\u00e9ho oleje\t\n\t\n\t\tKu\u0159ec\u00ed maso nechte 20 minut marinovat a v misce d\u016fkladn\u011b prom\u00edchejte suroviny na om\u00e1\u010dkuNa p\u00e1nvi na st\u0159edn\u011b siln\u00e9m ohni rozeh\u0159ejte trochu oleje a op\u00e9kejte ku\u0159ec\u00ed maso, dokud nebude t\u00e9m\u011b\u0159 hotov\u00e9. Dejte stranou.P\u0159ilijte trochu oleje a 1 minutu restujte \u010desnek se z\u00e1zvorem.P\u0159idejte \u017eampiony a restujte 2 minutyP\u0159ilijte om\u00e1\u010dku a m\u00edchejte do zhoustnut\u00edVra\u0165te ku\u0159ec\u00ed maso do p\u00e1nve a m\u00edchejte 1-2 minuty\t\n\t\n\t\t\t\n\t\n\t\tChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196577"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/921"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}