{"id":205239,"title":"K\u0159upav\u00e9 ku\u0159e se sezamem","modified":"2026-11-09T11:38:54+01:00","plain":"Dvakr\u00e1t sma\u017een\u00e9 ku\u0159ec\u00ed kousky obalen\u00e9 v leskl\u00e9 glazu\u0159e z medu, s\u00f3jov\u00e9 om\u00e1\u010dky a sezamu, pod\u00e1van\u00e9 s b\u00edlou r\u00fd\u017e\u00ed a brokolic\u00ed.\n\n\n\nKdy\u017e ve\u010der dostanete chu\u0165 na j\u00eddlo z \u010d\u00ednsk\u00e9ho bistra, \u010dasto si objedn\u00e1te pr\u00e1v\u011b tohle. Zlatav\u00e9 kousky k\u0159upnou pod zuby, medov\u00e1 glazura se s\u00f3jovou om\u00e1\u010dkou se tak akor\u00e1t lep\u00ed na prsty a z misky stoup\u00e1 h\u0159ejiv\u00e1 v\u016fn\u011b sezamu. \n\n\n\nJe nasl\u00e1dl\u00e9, bez chilli, a j\u00ed se hork\u00e9 na b\u00edl\u00e9 r\u00fd\u017ei s trochou brokolice. Kdy\u017e si ho p\u0159iprav\u00edte doma, dostane se na st\u016fl je\u0161t\u011b ve chv\u00edli, kdy krusti\u010dka pod om\u00e1\u010dkou kr\u00e1sn\u011b k\u0159upe.\n\n\n\nStejn\u00e1 sezamov\u00e1 glazura, tentokr\u00e1t s hov\u011bz\u00edm : k\u0159upav\u00e9 hov\u011bz\u00ed se sezamem\n\n\n\nCo je ku\u0159e se sezamem ?\n\n\n\nKu\u0159e se sezamem je klasikou \u010d\u00ednsk\u00fdch restaurac\u00ed ve Spojen\u00fdch st\u00e1tech. Ku\u0159ec\u00ed kousky se obal\u00ed v tenk\u00e9m t\u011bst\u00ed\u010dku s kuku\u0159i\u010dn\u00fdm \u0161krobem, dvakr\u00e1t se osma\u017e\u00ed a pot\u00e9 se obal\u00ed ve sladkoslan\u00e9 glazu\u0159e z medu a sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky. Sezam p\u0159ich\u00e1z\u00ed na \u0159adu a\u017e nakonec, v podob\u011b sezamov\u00e9ho oleje p\u0159idan\u00e9ho do om\u00e1\u010dky a sezamov\u00fdch sem\u00ednek na posyp\u00e1n\u00ed.\n\n\n\nJeho p\u0159\u00edbuzn\u00fdmi jsou pikantn\u011bj\u0161\u00ed ku\u0159e gener\u00e1la Taa a kyselej\u0161\u00ed ku\u0159e na pomeran\u010d\u00edch : stejn\u00e9 sma\u017een\u00e9 ku\u0159e, jen s jinou om\u00e1\u010dkou. V angli\u010dtin\u011b si ho objedn\u00e1te pod n\u00e1zvem \u201e sesame chicken \u201c.\n\n\n\nDal\u0161\u00ed ku\u0159e s medovou glazurou : \u010d\u00ednsk\u00e9 ku\u0159e na medu\n\n\n\nZrozen\u00e9 v \u010d\u00ednsk\u00fdch restaurac\u00edch v New Yorku\n\n\n\nKu\u0159e se sezamem vych\u00e1z\u00ed z ku\u0159ete gener\u00e1la Taa. Tento pokrm z hunansk\u00e9 kuchyn\u011b, kter\u00fd v 50. letech 20. stolet\u00ed vytvo\u0159il na Tchaj-wanu \u0161\u00e9fkucha\u0159 Pcheng \u010cchang-kuej, se dostal do New Yorku po\u010d\u00e1tkem 70. let. Kucha\u0159i ho tehdy pro americk\u00e9 hosty v\u00fdrazn\u011b osladili a sma\u017een\u00e9 ku\u0159e p\u0159elit\u00e9 om\u00e1\u010dkou se stalo st\u00e1lic\u00ed \u010d\u00ednsk\u00fdch restaurac\u00ed po cel\u00e9 zemi.\n\n\n\nDal\u0161\u00ed hv\u011bzda americk\u00fdch \u010d\u00ednsk\u00fdch bister : mongolsk\u00e9 hov\u011bz\u00ed\n\n\n\nRestaurace rychle pochopily, \u017ee stejn\u00fd z\u00e1klad ze sma\u017een\u00e9ho ku\u0159ete lze kombinovat s r\u016fzn\u00fdmi om\u00e1\u010dkami. Ku\u0159e se sezamem je nejjemn\u011bj\u0161\u00ed variantou pro ty, kte\u0159\u00ed cht\u011bj\u00ed k\u0159upavost bez p\u00e1livosti. \n\n\n\nPod\u00e1v\u00e1 se v krabi\u010dce s b\u00edlou r\u00fd\u017e\u00ed a brokolic\u00ed va\u0159enou v p\u00e1\u0159e, n\u011bkdy s kantonskou r\u00fd\u017e\u00ed nebo \u010d\u00ednskou vaje\u010dnou pol\u00e9vkou k tomu. Pat\u0159\u00ed k \u010d\u00ednsk\u00e9 kuchyni v podob\u011b, kter\u00e1 se p\u0159izp\u016fsobila americk\u00fdm chut\u00edm.\n\n\n\nHlavn\u00ed suroviny na ku\u0159e se sezamem\n\n\n\n\n\n\n\nVykost\u011bn\u00e9 horn\u00ed ku\u0159ec\u00ed stehno z\u016fstane \u0161\u0165avnat\u00e9 i p\u0159i dvoj\u00edm sma\u017een\u00ed, zat\u00edmco prsn\u00ed maso se vysu\u0161\u00ed rychleji. T\u011bst\u00ed\u010dko tvo\u0159\u00ed kuku\u0159i\u010dn\u00fd \u0161krob, trocha mouky, b\u00edlek, sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, b\u00edl\u00fd pep\u0159 a voda. \u0160krob vytvo\u0159\u00ed lehkou k\u0159upavou krusti\u010dku, mouka j\u00ed dod\u00e1 pevnost a b\u00edlek zajist\u00ed, aby dr\u017eela na mase.\n\n\n\nMed a tmav\u00fd hn\u011bd\u00fd cukr dodaj\u00ed om\u00e1\u010dce sladkost a lesk, s\u00f3jov\u00e1 om\u00e1\u010dka slanost a umami. Ke\u010dup p\u0159id\u00e1 kyselost, barvu a hutnost a r\u00fd\u017eov\u00fd ocet vyv\u00e1\u017e\u00ed mastnotu sma\u017een\u00e9ho masa. V\u00edno Shaoxing dod\u00e1 chuti hloubku a nastrouhan\u00fd strou\u017eek \u010desneku v\u0161e o\u017eiv\u00ed.\n\n\n\nNa z\u00e1v\u011br dod\u00e1 sezamov\u00fd olej v\u016fni a sem\u00ednka k\u0159upavost. Jarn\u00ed cibulka vnese sv\u011b\u017e\u00ed t\u00f3n, kter\u00fd vyv\u00e1\u017e\u00ed sladkost glazury.\n\n\n\nNa co si d\u00e1t pozor p\u0159i p\u0159\u00edprav\u011b ku\u0159ete se sezamem\n\n\n\nKl\u00ed\u010dem ke k\u0159upavosti je dvoj\u00ed sma\u017een\u00ed. P\u0159i prvn\u00edm sma\u017een\u00ed v oleji o teplot\u011b p\u0159ibli\u017en\u011b 165 a\u017e 170 \u00b0C se ku\u0159e prope\u010de. Druh\u00e9, velmi kr\u00e1tk\u00e9 sma\u017een\u00ed p\u0159i 190 \u00b0C vysu\u0161\u00ed krusti\u010dku, kter\u00e1 pak z\u016fstane k\u0159upav\u00e1 i v om\u00e1\u010dce.\n\n\n\nCel\u00fd postup je podrobn\u011b popsan\u00fd v na\u0161em pr\u016fvodci \u010d\u00ednsk\u00fdm dvoj\u00edm sma\u017een\u00edm\n\n\n\nOm\u00e1\u010dku va\u0159te jen tak dlouho, aby byla leskl\u00e1 a lepkav\u00e1 : p\u0159i p\u0159\u00edli\u0161 dlouh\u00e9m va\u0159en\u00ed za\u010dne b\u00fdt c\u00edtit sp\u00e1len\u00fdm cukrem a zho\u0159kne. Ku\u0159e v n\u00ed prom\u00edchejte jen n\u011bkolik vte\u0159in a hned pod\u00e1vejte, dokud krusti\u010dka je\u0161t\u011b k\u0159upe. Wok nebo velk\u00e1 p\u00e1nev poskytne dost m\u00edsta, abyste v\u0161echny kousky obalili, ani\u017e byste je rozma\u010dkali.\n\n\n\n\n\n\tK\u0159upav\u00e9 ku\u0159e se sezamem jako z restaurace\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u011bst\u00ed\u010dko65 g kuku\u0159i\u010dn\u00e9ho \u0161krobu2 l\u017e\u00edce mouky1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 b\u00edlek z vejce0.25 l\u017ei\u010dky b\u00edl\u00e9ho pep\u0159e80 ml vodyKu\u0159e450 g ku\u0159ec\u00edho masa, (nejl\u00e9pe vykost\u011bn\u00fdch horn\u00edch stehen, nakr\u00e1jen\u00fdch na sousta)Olej s neutr\u00e1ln\u00ed chut\u00ed, (na sma\u017een\u00ed)Sezamov\u00e1 om\u00e1\u010dka3 l\u017e\u00edce medu, (podle chuti)2 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1.5 l\u017e\u00edce ke\u010dupu1.5 l\u017e\u00edce hn\u011bd\u00e9ho cukru, (podle chuti)1 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa1 l\u017e\u00edce v\u00edna Shaoxing, (nebo sak\u00e9 \u010di such\u00e9ho b\u00edl\u00e9ho v\u00edna)1 strou\u017eek \u010desneku, (nastrouhan\u00fd)Dokon\u010den\u00ed1.5 l\u017e\u00edce sezamov\u00e9ho oleje2 l\u017ei\u010dky sezamov\u00fdch sem\u00ednek1 jarn\u00ed cibulka, (nasekan\u00e1)B\u00edl\u00e1 r\u00fd\u017ee, (k pod\u00e1v\u00e1n\u00ed)Brokolice, (k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tT\u011bst\u00ed\u010dkoV m\u00edse sm\u00edchejte v\u0161echny suroviny na t\u011bst\u00ed\u010dko dohladka, aby m\u011blo konzistenci barvy na nat\u00edr\u00e1n\u00ed.Pokud je t\u011bst\u00ed\u010dko p\u0159\u00edli\u0161 hust\u00e9, p\u0159idejte trochu vody.Ku\u0159eDo t\u011bst\u00ed\u010dka p\u0159idejte ku\u0159ec\u00ed kousky.Jemn\u011b prom\u00edchejte, aby se ka\u017ed\u00fd kousek d\u016fkladn\u011b obalil.Olej na sma\u017een\u00ed rozeh\u0159ejte p\u0159ibli\u017en\u011b na 165 a\u017e 170 \u00b0C.Ku\u0159ec\u00ed kousky sma\u017ete 5 a\u017e 7 minut, dokud nebudou prope\u010den\u00e9 i uvnit\u0159 a zlatav\u00e9.Vyjm\u011bte ku\u0159e z oleje.Zvy\u0161te teplotu na spor\u00e1ku, aby se olej rozeh\u0159\u00e1l p\u0159ibli\u017en\u011b na 190 \u00b0C.Ku\u0159e osma\u017ete podruh\u00e9 po dobu 30 a\u017e 60 sekund, dokud nebude kr\u00e1sn\u011b zlatav\u00e9 a k\u0159upav\u00e9.Nechte ku\u0159e vychladnout na m\u0159\u00ed\u017ece.Sezamov\u00e1 om\u00e1\u010dkaV misce sm\u00edchejte v\u0161echny suroviny na om\u00e1\u010dku dohladka.Om\u00e1\u010dku nalijte do velk\u00e9 p\u00e1nve nebo woku.P\u0159ive\u010fte k varu a va\u0159te 1 a\u017e 2 minuty, dokud om\u00e1\u010dka m\u00edrn\u011b nezhoustne a nevytvo\u0159\u00ed lesklou, lepivou glazuru.Dokon\u010den\u00edDo zhoustl\u00e9 om\u00e1\u010dky p\u0159idejte osma\u017een\u00e9 ku\u0159e, sezamov\u00fd olej a sezamov\u00e1 sem\u00ednka.Jemn\u011b m\u00edchejte 15 a\u017e 30 sekund, jen dokud se v\u0161echny ku\u0159ec\u00ed kousky neobal\u00ed om\u00e1\u010dkou.Posypte jarn\u00ed cibulkou.Ihned pod\u00e1vejte s r\u00fd\u017e\u00ed a brokolic\u00ed.\t\n\t\n\t\tOm\u00e1\u010dku neva\u0159te p\u0159\u00edli\u0161 dlouho: na vytvo\u0159en\u00ed lepiv\u00e9 a leskl\u00e9 glazury sta\u010d\u00ed 1 a\u017e 2 minuty varu. P\u0159i del\u0161\u00edm va\u0159en\u00ed (pozn\u00e1te to podle z\u00e1pachu sp\u00e1len\u00e9ho cukru) bude p\u0159\u00edli\u0161 lepkav\u00e1 a ho\u0159k\u00e1 a je lep\u0161\u00ed ji p\u0159ipravit znovu. Pokud se p\u0159\u00edli\u0161 rychle odpa\u0159uje, sni\u017ete teplotu nebo p\u0159ilijte trochu hork\u00e9 vody. Ne\u017e do om\u00e1\u010dky p\u0159id\u00e1te ku\u0159e, ochutnejte ji, a pokud ji m\u00e1te rad\u011bji m\u00e9n\u011b sladkou, pou\u017eijte m\u00e9n\u011b medu nebo hn\u011bd\u00e9ho cukru.\nKu\u0159e nenech\u00e1vejte v hork\u00e9 om\u00e1\u010dce p\u0159\u00edli\u0161 dlouho: p\u00e1ra by zm\u011bk\u010dila k\u0159upavou krusti\u010dku.\nV\u00edno Shaoxing m\u016f\u017eete vynechat; pokud ho pou\u017eijete, alkohol se p\u0159i va\u0159en\u00ed odpa\u0159\u00ed. Se\u017eenete ho v prodejn\u00e1ch asijsk\u00fdch potravin; pokud ho nem\u00e1te, nahrad\u00ed ho such\u00e9 sherry, sak\u00e9 nebo such\u00e9 b\u00edl\u00e9 v\u00edno. Ke\u010dup pou\u017eijte b\u011b\u017en\u00fd kupovan\u00fd sladk\u00fd. Hn\u011bd\u00fd cukr m\u016f\u017eete nahradit tmav\u00fdm \u0159epn\u00fdm cukrem vergeoise nebo cukrem muscovado.\nStejn\u011b jako v restaurac\u00edch s j\u00eddlem s sebou se toto ku\u0159e pod\u00e1v\u00e1 s r\u00fd\u017e\u00ed a zelenou zeleninou: restovanou brokolic\u00ed, zel\u00edm nebo cuketou.\nPokud j\u00eddlo p\u0159ipravujete p\u0159edem, uchov\u00e1vejte om\u00e1\u010dku a osma\u017een\u00e9 ku\u0159e zvl\u00e1\u0161\u0165. Ku\u0159e oh\u0159ejte kr\u00e1tk\u00fdm op\u011btovn\u00fdm osma\u017een\u00edm nebo na n\u011bkolik minut vlo\u017ete do trouby \u010di horkovzdu\u0161n\u00e9 frit\u00e9zy p\u0159i 180 \u00b0C a pot\u00e9 prom\u00edchejte s horkou om\u00e1\u010dkou. Zbytky vydr\u017e\u00ed v lednici v uzav\u0159en\u00e9 vzduchot\u011bsn\u00e9 n\u00e1dob\u011b 5 dn\u00ed, ku\u0159e ale ztrat\u00ed \u010d\u00e1st sv\u00e9 k\u0159upavosti.\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/205239","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=205239"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/205239\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/205166"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=205239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=205239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=205239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}