{"id":196621,"title":"Hajnansk\u00e9 ku\u0159e s r\u00fd\u017e\u00ed","modified":"2026-10-31T17:00:55+01:00","plain":"Hajnansk\u00e9 ku\u0159e s ko\u0159en\u00edm, z\u00e1zvorem, \u010desnekem a jarn\u00ed cibulkou, pod\u00e1van\u00e9 s r\u00fd\u017e\u00ed pomalu va\u0159enou v ku\u0159ec\u00edm v\u00fdvaru, se od b\u011b\u017en\u00fdch ku\u0159ec\u00edch j\u00eddel s r\u00fd\u017e\u00ed po\u0159\u00e1dn\u011b li\u0161\u00ed!\n\n\n\nNechme stranou pe\u010den\u00e9, obalovan\u00e9 i sma\u017een\u00e9 ku\u0159e. Tady je \u00fapln\u011b jin\u00fd zp\u016fsob, jak si na ku\u0159eti pochutnat a neopakovat p\u0159itom to, co u\u017e zn\u00e1me. P\u0159\u00edprava chaj-nansk\u00e9ho ku\u0159ete sice zabere trochu \u010dasu, ale slibuji, \u017ee se v\u00e1m trp\u011blivost vyplat\u00ed\u2026 a va\u0161im host\u016fm tak\u00e9. \n\n\n\nCo je chaj-nansk\u00e9 ku\u0159e? \n\n\n\nPokud jste o n\u011bm je\u0161t\u011b nesly\u0161eli, chaj-nansk\u00e9 ku\u0159e neboli \u6d77\u5357\u9e21\u996d (Khao Man Kai) je pokrm z po\u0161\u00edrovan\u00e9ho ku\u0159ete typick\u00fd pro tropick\u00fd ostrov Chaj-nan, malou ostrovn\u00ed provincii na jihu \u010c\u00edny. \n\n\n\nRecepty se samoz\u0159ejm\u011b m\u00edsto od m\u00edsta v\u00fdrazn\u011b li\u0161\u00ed, z\u00e1klad ale z\u016fst\u00e1v\u00e1 stejn\u00fd: jak u\u017e asi tu\u0161\u00edte, podstatou pokrmu je pomal\u00e9 po\u0161\u00edrov\u00e1n\u00ed cel\u00e9ho ku\u0159ete ve v\u00fdvaru se z\u00e1zvorem a \u010desnekem. \n\n\n\nKdy\u017e u\u017e mluv\u00edme o v\u00fdvaru, zn\u00e1te ph\u1edf?\n\n\n\nJakmile je maso hotov\u00e9, obvykle se pod\u00e1v\u00e1 p\u0159i pokojov\u00e9 teplot\u011b s va\u0159enou r\u00fd\u017e\u00ed. \n\n\n\nNa prvn\u00ed pohled to mo\u017en\u00e1 nezn\u00ed nijak zvl\u00e1\u0161tn\u011b, ale spr\u00e1vn\u011b uva\u0159en\u00e9 maso m\u00e1 plnou chu\u0165 a je kr\u00e1sn\u011b k\u0159ehk\u00e9. S r\u00fd\u017e\u00ed provon\u011bnou v\u00fdvarem pak pot\u011b\u0161\u00ed je\u0161t\u011b v\u00edc. \n\n\n\nA to ani nemluv\u00edm o dochucen\u00ed s\u00f3jovou om\u00e1\u010dkou a o vyhl\u00e1\u0161en\u00e9 chilli om\u00e1\u010dce s pomeran\u010dem, kter\u00e9 j\u00eddlo posunou o \u00farove\u0148 v\u00fd\u0161. Hajnansk\u00e9 ku\u0159e vypad\u00e1 jednodu\u0161e, ale ve skute\u010dnosti je pln\u00e9 rozmanit\u00fdch chut\u00ed, kter\u00e9 p\u0159ekvap\u00ed nejednoho str\u00e1vn\u00edka!\n\n\n\nOdkud poch\u00e1z\u00ed chaj-nansk\u00e9 ku\u0159e? \n\n\n\nAsi nep\u0159ekvap\u00ed, \u017ee chaj-nansk\u00e9 ku\u0159e poch\u00e1z\u00ed z \u010d\u00ednsk\u00e9 kuchyn\u011b, konkr\u00e9tn\u011b z Chaj-nanu. Mnoz\u00ed ov\u0161em tvrd\u00ed, \u017ee ho ve skute\u010dnosti vymysleli chaj-nan\u0161t\u00ed kucha\u0159i, kte\u0159\u00ed se p\u0159ist\u011bhovali do Singapuru, kde je ostatn\u011b pova\u017eov\u00e1no za n\u00e1rodn\u00ed j\u00eddlo. \u00dadajn\u011b dokonce vych\u00e1z\u00ed z receptu na obl\u00edben\u00fd chaj-nansk\u00fd pokrm zvan\u00fd \u201eku\u0159e Wenchang\u201c. \n\n\n\nDal\u0161\u00edm lahodn\u00fdm receptem je \u010d\u00ednsk\u00e9 pikantn\u00ed ku\u0159e\n\n\n\nR\u00fd\u017ee se tehdy obvykle va\u0159ila ve zbyl\u00e9m ku\u0159ec\u00edm v\u00fdvaru. Teprve pozd\u011bji se pr\u00fd pokrm upravil do podoby, jakou zn\u00e1me dnes. T\u00e9m\u011b\u0159 v\u0161echny asijsk\u00e9 zem\u011b, jejich\u017e kuchyn\u011b m\u00e1 bli\u017e\u0161\u00ed \u010di vzd\u00e1len\u011bj\u0161\u00ed vazby na tu \u010d\u00ednskou, maj\u00ed svou vlastn\u00ed verzi chaj-nansk\u00e9ho ku\u0159ete. \n\n\n\nZa jeho roz\u0161\u00ed\u0159en\u00edm stoj\u00ed p\u0159edev\u0161\u00edm st\u011bhov\u00e1n\u00ed \u010d\u00ednsk\u00fdch p\u0159ist\u011bhovalc\u016f nap\u0159\u00ed\u010d asijsk\u00fdmi zem\u011bmi. Z\u00edskalo si takovou oblibu, \u017ee ve vietnamsk\u00e9 kuchyni ho najdete pod n\u00e1zvem \u201eHai Nam\u201c a v Thajsku jako \u201eKhao man gai\u201c. \n\n\n\nHlavn\u00ed suroviny na chaj-nansk\u00e9 ku\u0159e\n\n\n\n\n\n\n\nKu\u0159e: nezapom\u00ednejme, \u017ee jde o vydatn\u00e9 j\u00eddlo. V tomto receptu pou\u017eijeme cel\u00e9 ku\u0159e i ku\u0159ec\u00ed tuk. Tuk odebran\u00fd kolem biskupa a krku si odlo\u017e\u00edme na dochucen\u00ed se s\u00f3jovou om\u00e1\u010dkou a na r\u00fd\u017ei.\u00a0Mimochodem, po\u0161\u00edrovan\u00e9 ku\u0159e se pou\u017e\u00edv\u00e1 tak\u00e9 na ku\u0159e bang bang\n\n\n\nJarn\u00ed cibulka: p\u0159i p\u0159\u00edprav\u011b ku\u0159ete zv\u00fdraz\u0148uje chu\u0165 pokrmu a dod\u00e1v\u00e1 mu sv\u011b\u017eest i \u0161tiplavost typickou pro \u010d\u00ednskou kuchyni. Podobn\u011b jako v m\u00e9m receptu na \u010d\u00ednsk\u00e9 ku\u0159e s cibul\u00ed! Tady ji vlo\u017e\u00edme dovnit\u0159 ku\u0159ete. \n\n\n\nZ\u00e1zvor: milovn\u00edci z\u00e1zvoru budou nad\u0161en\u00ed. V tomto receptu ho pou\u017e\u00edv\u00e1me do r\u00fd\u017ee, dovnit\u0159 ku\u0159ete i do chilli om\u00e1\u010dky. Nemus\u00edte se b\u00e1t, p\u0159\u00edli\u0161 ho nebude. \n\n\n\nOstatn\u011b se pou\u017e\u00edv\u00e1 v cel\u00e9 \u0159ad\u011b masov\u00fdch recept\u016f, jako je ku\u0159e se z\u00e1zvorem, hov\u011bz\u00ed se z\u00e1zvorem, vep\u0159ov\u00e9 se z\u00e1zvorem\u2026 a tak d\u00e1le! Z\u00e1zvor dod\u00e1v\u00e1 peprn\u00e9 a lehce citronov\u00e9 t\u00f3ny. Skv\u011ble se dopl\u0148uje s ostatn\u00edmi surovinami, kter\u00e9 jsou chu\u0165ov\u011b o n\u011bco \u201enen\u00e1padn\u011bj\u0161\u00ed\u201c. \n\n\n\nJasm\u00ednov\u00e1 r\u00fd\u017ee: m\u016f\u017eete se sezn\u00e1mit s r\u016fzn\u00fdmi druhy r\u00fd\u017ee, kter\u00e9 existuj\u00ed, ale v tomto receptu pou\u017eiji jasm\u00ednovou. Oproti ostatn\u00edm je jemn\u011bj\u0161\u00ed, delik\u00e1tn\u011bj\u0161\u00ed a m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed kv\u011btinov\u00e9 aroma. \n\n\n\nObjevte tak\u00e9 C\u01a1m g\u00e0 Ph\u00fa Y\u00ean, vietnamskou r\u00fd\u017ei s ku\u0159etem\n\n\n\nNa rozd\u00edl od jin\u00fdch recept\u016f nep\u016fjde jen o oby\u010dejnou b\u00edlou r\u00fd\u017ei, proto\u017ee ji uva\u0159\u00edme v ku\u0159ec\u00edm v\u00fdvaru. Pr\u00e1v\u011b tato chutn\u00e1 r\u00fd\u017ee nam\u00edsto oby\u010dejn\u00e9 b\u00edl\u00e9 ud\u011bl\u00e1 z\u00e1sadn\u00ed rozd\u00edl. \n\n\n\n\u010cesnek: s n\u00edm ne\u0161et\u0159ete. P\u0159id\u00e1v\u00e1me ho (t\u00e9m\u011b\u0159) v\u0161ude: ve v\u011bt\u0161\u00edm mno\u017estv\u00ed do r\u00fd\u017ee, ale tak\u00e9 do chilli om\u00e1\u010dky. Rozhodn\u011b ho tedy nevynech\u00e1vejte, zvl\u00e1\u0161\u0165 pokud pat\u0159\u00edte k jeho milovn\u00edk\u016fm. \n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: je \u0159id\u0161\u00ed ne\u017e tmav\u00e1 a dod\u00e1v\u00e1 pokrmu slanou chu\u0165. Sm\u00edch\u00e1me ji se sezamov\u00fdm olejem, ku\u0159ec\u00edm tukem a cukrem a na z\u00e1v\u011br j\u00ed ku\u0159e p\u0159elijeme. \n\n\n\nSezamov\u00fd olej: ve spojen\u00ed se s\u00f3jovou om\u00e1\u010dkou a ku\u0159ec\u00edm tukem je d\u016fle\u017eitou sou\u010d\u00e1st\u00ed dochucen\u00ed. Zv\u00fdraz\u0148uje jemn\u00e9 o\u0159\u00ed\u0161kov\u00e9 t\u00f3ny a z\u00e1rove\u0148 v\u0161e propojuje. \n\n\n\nChilli om\u00e1\u010dka: p\u0159ipravuje se z chilli papri\u010dek, r\u00fd\u017eov\u00e9ho octa a pomeran\u010dov\u00e9 \u0161\u0165\u00e1vy (ano, opravdu!) a je doslova t\u0159e\u0161ni\u010dkou na dortu. Li\u0161\u00ed se od chilli oleje, kter\u00fd jsem u\u017e d\u0159\u00edve p\u0159ipravoval. \n\n\n\nTentokr\u00e1t se v n\u00ed snoub\u00ed v\u00edce chut\u00ed, v\u010detn\u011b citrusov\u00fdch t\u00f3n\u016f\u2026 A je snad je\u0161t\u011b lep\u0161\u00ed!\n\n\n\n\n\n\tAutentick\u00e1 chaj-nansk\u00e1 r\u00fd\u017ee s ku\u0159etem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKu\u0159e1.5 kg ku\u0159ete (cel\u00e9)4 jarn\u00ed cibulky1 kousek z\u00e1zvoru (dlouh\u00fd 3 cm)3 l nesolen\u00e9ho ku\u0159ec\u00edho v\u00fdvaru nebo vody (dost na zakryt\u00ed ku\u0159ete, i kdy\u017e nebude pono\u0159en\u00e9 na 100%, p\u00e1ra ho dova\u0159\u00ed cel\u00e9)60 g soli (20 g na litr v\u00fdvaru\/vody, + 1\/2 l\u017ei\u010dky glutam\u00e1tu na litr, pokud pou\u017e\u00edv\u00e1te vodu)Soln\u00fd n\u00e1lev100 g soliVoda ( na opl\u00e1chnut\u00ed)Vrouc\u00ed voda (na sta\u017een\u00ed k\u016f\u017ee)R\u00fd\u017ee600 g jasm\u00ednov\u00e9 r\u00fd\u017ee4 l\u017e\u00edce ku\u0159ec\u00edho tuku (nebo vep\u0159ov\u00e9ho s\u00e1dla)8 strou\u017ek\u016f \u010desneku (rozm\u00e1\u010dknut\u00fdch)2 \u0161alotky (nakr\u00e1jen\u00e9 na \u010dtvrtky)1 kousek z\u00e1zvoru (dlouh\u00fd 2 cm,nakr\u00e1jen\u00fd na siln\u00e9 pl\u00e1tky)800 ml ku\u0159ec\u00edho v\u00fdvaru (z va\u0159en\u00ed ku\u0159ete)Z\u00e1livka se s\u00f3jovou om\u00e1\u010dkou60 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017ei\u010dky sezamov\u00e9ho oleje1 l\u017e\u00edce rozpu\u0161t\u011bn\u00e9ho ku\u0159ec\u00edho tuku1 l\u017ei\u010dka cukruP\u00e1liv\u00e1 om\u00e1\u010dka6 \u010derven\u00fdch chilli papri\u010dek ( \u010derstv\u00fdch,zbaven\u00fdch sem\u00ednek)1 kousek z\u00e1zvoru (dlouh\u00fd 3 cm)8 strou\u017ek\u016f \u010desneku1 l\u017ei\u010dka r\u00fd\u017eov\u00e9ho octa3 l\u017e\u00edce pomeran\u010dov\u00e9 \u0161\u0165\u00e1vy (bez p\u0159idan\u00e9ho cukru)1 \u0161petka soli2 l\u017e\u00edce ku\u0159ec\u00edho v\u00fdvaru (z va\u0159en\u00ed ku\u0159ete)1 l\u017ei\u010dka cukruNa ozdoben\u00edOkurkaJarn\u00ed cibulky\t\n\t\n\t\tP\u0159\u00edprava ku\u0159eteT\u0159ete ku\u0159e sol\u00ed, dokud nebude k\u016f\u017ee hladk\u00e1 a kluzk\u00e1S\u016fl opl\u00e1chn\u011bte pod studenou tekouc\u00ed vodouOd\u0159\u00edzn\u011bte ku\u0159ec\u00ed tuk kolem biskupa a krku. Dejte ho stranou na r\u00fd\u017ei a z\u00e1livku se s\u00f3jovou om\u00e1\u010dkouPokud ku\u0159e neva\u0159\u00edte ve velk\u00e9m hrnci, p\u0159ive\u010fte v konvici vodu k varu a pomalu j\u00ed p\u0159el\u00e9vejte ku\u0159e i jeho vnit\u0159n\u00ed dutinuT\u00edm se ku\u0159ec\u00ed k\u016f\u017ee st\u00e1hne a z\u00edsk\u00e1 rosolovitou konzistenci, kterou na chaj-nansk\u00e9m ku\u0159eti v\u0161ichni milujemeDutinu ku\u0159ete napl\u0148te jarn\u00edmi cibulkami a z\u00e1zvoremPokud pou\u017e\u00edv\u00e1te velk\u00fd hrnec, jednodu\u0161e v n\u011bm p\u0159ive\u010fte v\u00fdvar\/vodu k varu a ku\u0159e do tekutiny n\u011bkolikr\u00e1t kr\u00e1tce pono\u0159te, ne\u017e ho pono\u0159\u00edte \u00fapln\u011b. Ne\u017e ku\u0159e zcela pono\u0159\u00edte, ujist\u011bte se, \u017ee tekutina v\u0159eHrnec p\u0159iklopte poklic\u00ed, p\u0159ive\u010fte k varu, st\u00e1hn\u011bte plamen na m\u00edrn\u00fd a va\u0159te 30-35 minutP\u0159ipravte si ledovou l\u00e1ze\u0148Pro kontrolu, zda je ku\u0159e hotov\u00e9, na\u0159\u00edzn\u011bte nejsiln\u011bj\u0161\u00ed \u010d\u00e1st stehna. Pokud vyt\u00e9k\u00e1 \u010dir\u00e1 \u0161\u0165\u00e1va, ku\u0159e je hotov\u00e9. Pokud je v n\u00ed je\u0161t\u011b krev, va\u0159te ho o n\u011bkolik minut d\u00e9leUva\u0159en\u00e9 ku\u0159e pono\u0159te do ledov\u00e9 l\u00e1zn\u011b alespo\u0148 na 15 minut. Pokud nen\u00ed pono\u0159en\u00e9 cel\u00e9, ka\u017ed\u00fdch p\u00e1r minut ho oto\u010dteT\u00edm zastav\u00edte va\u0159en\u00ed a dokon\u010d\u00edte posledn\u00ed krok k z\u00edsk\u00e1n\u00ed rosolovit\u00e9 ku\u0159ec\u00ed k\u016f\u017eeNechte okapat na m\u0159\u00ed\u017ece a lehce pot\u0159ete trochou sezamov\u00e9ho olejePod\u00e1vejte p\u0159i pokojov\u00e9 teplot\u011b. Ku\u0159e m\u016f\u017eete 1-2 minuty oh\u0159\u00e1t, ale maso se t\u00edm m\u016f\u017ee vysu\u0161itP\u0159\u00edprava r\u00fd\u017eeJasm\u00ednovou r\u00fd\u017ei propl\u00e1chn\u011bte a nechte okapatNa p\u00e1nvi vy\u0161kva\u0159te 4 l\u017e\u00edce ku\u0159ec\u00edho tuku, a\u017e budou pevn\u00e9 kousky p\u011bkn\u011b k\u0159upav\u00e9. Kousky vyjm\u011bte. Pokud nem\u00e1te dost ku\u0159ec\u00edho tuku, p\u0159idejte sezamov\u00fd a rostlinn\u00fd olej nebo vep\u0159ov\u00e9 s\u00e1dloNa stejn\u00e9 p\u00e1nvi orestujte z\u00e1zvor, \u010desnek a \u0161alotky, a\u017e se rozvon\u00ed. Trv\u00e1 to 1-2 minuty.Propl\u00e1chnutou r\u00fd\u017ei dejte do r\u00fd\u017eovaru a p\u0159ilijte ku\u0159ec\u00ed v\u00fdvar. Pou\u017eijte v\u00fdvar, ve kter\u00e9m jste va\u0159ili ku\u0159e. P\u0159idejte ho o n\u011bco v\u00edce (10%), ne\u017e b\u011b\u017en\u011b d\u00e1v\u00e1te vody. V\u00fdvar by m\u011bl b\u00fdt dostate\u010dn\u011b ochucen\u00fd, tak\u017ee r\u00fd\u017ei u\u017e nebude t\u0159eba solitK r\u00fd\u017ei p\u0159idejte \u010desnek, z\u00e1zvor a \u0161alotky (i s tukem, kter\u00fd z\u016fstal na p\u00e1nvi) a dob\u0159e prom\u00edchejteUva\u0159te podle n\u00e1vodu k r\u00fd\u017eovaruVyjm\u011bte v\u0161echen \u010desnek, z\u00e1zvor a \u0161alotky a r\u00fd\u017ei prom\u00edchejte, aby byla nad\u00fdchan\u00e1. Udr\u017eujte v tepleP\u0159\u00edprava p\u00e1liv\u00e9 om\u00e1\u010dkyV\u0161echny suroviny na p\u00e1livou om\u00e1\u010dku rozmixujte dohladka. Dejte stranouP\u0159\u00edprava z\u00e1livky se s\u00f3jovou om\u00e1\u010dkouSm\u00edchejte v\u0161echny suroviny na z\u00e1livku se s\u00f3jovou om\u00e1\u010dkou. Dejte stranouServ\u00edrov\u00e1n\u00edOdd\u011blte od ku\u0159ete k\u0159\u00eddla a stehnaOd\u0159\u00edzn\u011bte h\u0159bet a opatrn\u011b vykost\u011bte prsaNakr\u00e1jejte na kousky velikosti soustaPod\u00e1vejte na l\u016f\u017eku z okurekP\u0159elijte trochou z\u00e1livky se s\u00f3jovou om\u00e1\u010dkouOzdobte jarn\u00edmi cibulkamiPod\u00e1vejte s miskou r\u00fd\u017ee va\u0159en\u00e9 v ku\u0159ec\u00edm v\u00fdvaru a malou miskou p\u00e1liv\u00e9 om\u00e1\u010dky\t\n\t\n\t\tKu\u0159e o hmotnosti 1.2 a\u017e 1.6 kg se va\u0159\u00ed 30-35 minut, ku\u0159e o hmotnosti 1.6 a\u017e 1.8 kg p\u0159ibli\u017en\u011b 35-40 minut\n\t\n\t\n\t\tEntr\u00e9e, Plat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196621","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=196621"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196621\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16483"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}