{"id":199643,"title":"Ku\u0159e t\u0159\u00ed \u0161\u00e1lk\u016f, tchajwansk\u00e9 san bei ji","modified":"2026-10-31T17:58:33+01:00","plain":"Lahodn\u00fd recept na tchajwansk\u00e9 ku\u0159e s naprosto v\u00fdjime\u010dn\u00fdm pom\u011brem \u010dasu, chuti a n\u00e1ro\u010dnosti\n\n\n\nCo je ku\u0159e t\u0159\u00ed poklad\u016f?\n\n\n\n\u201eSan Bei Ji\u201c (\u4e09\u676f\u9e21) v mandar\u00edn\u0161tin\u011b, v doslovn\u00e9m p\u0159ekladu \u201etchajwansk\u00e9 ku\u0159e t\u0159\u00ed \u0161\u00e1lk\u016f\u201c, je neodmyslitelnou sou\u010d\u00e1st\u00ed kuchyn\u011b… jak u\u017e asi tu\u0161\u00edte, Tchaj-wanu. \n\n\n\nJeho n\u00e1zev odkazuje na t\u0159i kl\u00ed\u010dov\u00e9 p\u0159\u00edsady om\u00e1\u010dky: sv\u011btlou s\u00f3jovou om\u00e1\u010dku, v\u00edno Shaoxing a sezamov\u00fd olej, kter\u00e9 symbolizuj\u00ed rovnov\u00e1hu, na ni\u017e klade d\u016fraz tradi\u010dn\u00ed tchajwansk\u00e1 kuchyn\u011b. Tchajwansk\u00e9 recepty miluji pro jejich jednoduchost, skromnost a schopnost spojovat lidi u stolu, d\u00edky nim\u017e se snadno p\u0159ipravuj\u00ed doma.\n\n\n\nTchajwansk\u00e9 popcorn chicken tak\u00e9 pat\u0159\u00ed k m\u00fdm obl\u00edben\u00fdm j\u00eddl\u016fm z t\u00e9to oblasti\n\n\n\nTchajwansk\u00e1 kuchyn\u011b vych\u00e1z\u00ed ze z\u00e1klad\u016f \u010d\u00ednsk\u00e9 gastronomie, obohacen\u00fdch o m\u00edstn\u00ed vlivy, a vyu\u017e\u00edv\u00e1 jedine\u010dn\u00e9 zp\u016fsoby p\u0159\u00edpravy i \u00fapravy a obm\u011bny typick\u00e9 pro tento ostrov.\n\n\n\nMnoh\u00e1 z t\u011bchto j\u00eddel mi p\u0159ipom\u00ednaj\u00ed kuchyni \u010d\u00ednsk\u00e9 provincie Fu-\u0165ien, odkud poch\u00e1z\u00ed \u0159ada p\u0159ist\u011bhovalc\u016f, kte\u0159\u00ed se usadili na Tchaj-wanu i v Singapuru a vytvo\u0159ili tak mezi t\u011bmito oblastmi hlubok\u00e9 kulin\u00e1\u0159sk\u00e9 vazby.\n\n\n\nDal\u0161\u00ed tchajwansk\u00e1 klasika s ko\u0159eny ve Fu-\u0165ienu: gua bao\n\n\n\nTipy, aby se ku\u0159e t\u0159\u00ed poklad\u016f povedlo \n\n\n\nTrp\u011blivost je matkou karamelizace: Pokud si chcete naplno vychutnat v\u0161echny chut\u011b tohoto pokrmu, mus\u00ed om\u00e1\u010dka zkaramelizovat a v\u00fdvar se t\u00e9m\u011b\u0159 \u00fapln\u011b odpa\u0159it\n\n\n\nHlavn\u00ed suroviny na tento recept\n\n\n\n\n\n\n\nU\u017e jsem zm\u00ednil 3 pil\u00ed\u0159e tohoto receptu. V\u00edno Shaoxing m\u016f\u017eete nahradit such\u00fdm sherry nebo sak\u00e9. \n\n\n\nPokud jde o v\u00fdvar, nejlep\u0161\u00ed je dom\u00e1c\u00ed, ale v\u00edm, \u017ee ho ne ka\u017ed\u00fd m\u00e1 v\u017edy po ruce. J\u00e1 si ho p\u0159ipravuji dop\u0159edu a mraz\u00edm. V tomto receptu vykos\u0165ujete horn\u00ed ku\u0159ec\u00ed stehna, tak spojte oboj\u00ed a kosti pou\u017eijte na p\u0159\u00edpravu v\u00fdvaru!\n\n\n\nZe sko\u0159ic je lep\u0161\u00ed pou\u017e\u00edt \u010d\u00ednskou sko\u0159ici\n\n\n\nA kdy\u017e u\u017e je \u0159e\u010d o ku\u0159eti, jde o velmi kr\u00e1tce du\u0161en\u00fd pokrm. Pokud tedy pou\u017eijete ku\u0159ec\u00ed prsa, m\u016f\u017ee b\u00fdt v\u00fdsledek bohu\u017eel p\u0159\u00edli\u0161 such\u00fd…\n\n\n\n\n\n\tTchajwansk\u00e9 ku\u0159e se 3 poklady - San Bei Ji\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t4 horn\u00ed ku\u0159ec\u00ed stehna (vykost\u011bn\u00e1 a nakr\u00e1jen\u00e1 na pl\u00e1tky)15 g z\u00e1zvoru (nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky)40 g \u010desneku (strou\u017eky oloupan\u00e9 a lehce rozm\u00e1\u010dknut\u00e9)1 hrst l\u00edstk\u016f bazalky (pokud mo\u017eno thajsk\u00e9)1 chilli papri\u010dka (voliteln\u011b)3 l\u017e\u00edce sezamov\u00e9ho oleje400 ml ku\u0159ec\u00edho v\u00fdvaru (nesolen\u00e9ho)Na om\u00e1\u010dku4 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky5 l\u017eic v\u00edna Shaoxing4 l\u017e\u00edce cukru\t\n\t\n\t\tRozeh\u0159ejte sezamov\u00fd olej na st\u0159edn\u011b siln\u00e9m ohni, p\u0159idejte pl\u00e1tky z\u00e1zvoru, chilli papri\u010dku (pokud ji pou\u017e\u00edv\u00e1te) a \u010desnek a restujte, dokud okraje z\u00e1zvoru nezhn\u011bdnou.P\u0159idejte ku\u0159ec\u00ed maso. Op\u00e9kejte, dokud na povrchu nezezl\u00e1tne.P\u0159idejte suroviny na om\u00e1\u010dku. Va\u0159te, dokud om\u00e1\u010dka nezhoustne a cukr nezkaramelizuje.P\u0159ilijte ku\u0159ec\u00ed v\u00fdvar a nechte probubl\u00e1vat na st\u0159edn\u011b siln\u00e9m ohni, dokud se v\u00fdvar neodpa\u0159\u00ed. P\u0159idejte bazalku, restujte je\u0161t\u011b jednu a\u017e dv\u011b minuty a pod\u00e1vejte\t\n\t\n\t\tKolik om\u00e1\u010dky v hotov\u00e9m j\u00eddle ponech\u00e1te, je zcela na v\u00e1s, bu\u010f ji nech\u00e1te v\u00fdrazn\u011b zredukovat a zkaramelizovat, nebo ji zredukujete o n\u011bco m\u00e9n\u011b\u00a0\nPokud se om\u00e1\u010dka neredukuje dostate\u010dn\u011b rychle, zvy\u0161te plamen\n\t\n\t\n\t\tPlat principalTa\u00efwanaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199643","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=199643"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199643\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/13078"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}