{"id":137741,"title":"T\u0103i\u021bei cu pui","modified":"2026-06-15T09:16:49+02:00","plain":"Ast\u0103zi preg\u0103tim ni\u0219te t\u0103i\u021bei chineze\u0219ti cu un gust intens de pui.C\u00e2teva sfaturi pentru a ob\u021bine maximum de savoare: dup\u0103 prima etap\u0103, scoate\u021bi din wok absolut tot, inclusiv sucul l\u0103sat de pui. \u00cel ve\u021bi ad\u0103uga din nou, c\u00e2te pu\u021bin, cu linguri\u021ba, pe tot parcursul g\u0103tirii.\n\n\n\nAcest preparat, al\u0103turi de t\u0103i\u021beii thailandezi din orez, se num\u0103r\u0103 printre re\u021betele mele preferate de t\u0103i\u021bei, a\u0219a c\u0103 neap\u0103rat s\u0103-mi trimite\u021bi pe Instagram poze cu t\u0103i\u021beii vo\u0219tri cu pui!\n\n\n\nT\u0103i\u021bei thailandezi pr\u0103ji\u021bi\n\n\n\nIngredientele pentru t\u0103i\u021beii cu pui\n\n\n\nSosul de soia light: Este opusul sosului de soia \u00eenchis la culoare, dar sta\u021bi lini\u0219ti\u021bi: varianta light este sosul de soia s\u0103rat pe care \u00eel g\u0103si\u021bi \u00een toate magazinele!\n\n\n\nSosul hoisin: foarte cunoscut datorit\u0103 folosirii sale \u00een sosul pentru ra\u021b\u0103 l\u0103cuit\u0103, este folosit \u0219i \u00een multe alte preparate. Inclusiv \u00een acesta! Gustul s\u0103u unic aduce o savoare delicioas\u0103; afl\u0103 aici mai multe despre acest sos delicios\n\n\n\nUleiul de susan: Eu prefer uleiul de susan pr\u0103jit (afl\u0103 aici care este diferen\u021ba), dar probabil v\u0103 va fi mai u\u0219or s\u0103 g\u0103si\u021bi varianta obi\u0219nuit\u0103. Pe scurt, este delicios, dar aten\u021bie la cantitate! Are un gust puternic.\n\n\n\nSfaturi pentru t\u0103i\u021beii cu pui\n\n\n\nDac\u0103 ave\u021bi un supermarket asiatic \u00een apropiere, pute\u021bi g\u0103si o gam\u0103 larg\u0103 de t\u0103i\u021bei potrivi\u021bi pentru acest tip de preparat. De asemenea, verifica\u021bi \u0219i zona refrigerat\u0103 pentru t\u0103i\u021bei proaspe\u021bi, care vor accentua \u0219i mai mult acel aspect \u201eca la restaurant\u201d al t\u0103i\u021beilor cu pui. \n\n\n\nPune\u021bi puiul la congelator timp de 20-30 de minute \u00eenainte s\u0103-l felia\u021bi. Carnea se va \u00eent\u0103ri u\u0219or \u0219i o ve\u021bi putea t\u0103ia mult mai u\u0219or \u00een felii foarte sub\u021biri. \n\n\n\nLa final, l\u0103sa\u021bi preparatul pe foc p\u00e2n\u0103 c\u00e2nd aproape tot lichidul de pe fundul tig\u0103ii s-a evaporat. Astfel, aromele se concentreaz\u0103 la maximum.\n\n\n\nGrosimea t\u0103i\u021beilor udon folosi\u021bi \u00een udonul meu cu vit\u0103 scoate u\u0219or \u00een eviden\u021b\u0103 textura unui sos bine concentrat. \n\n\n\nDup\u0103 ce fierbe\u021bi t\u0103i\u021beii conform instruc\u021biunilor de pe pachet, trece\u021bi-i sub ap\u0103 rece. Regula se aplic\u0103 oric\u0103rui preparat cu t\u0103i\u021bei pr\u0103ji\u021bi: opri\u021bi imediat g\u0103tirea \u0219i \u00eent\u0103ri\u021bi t\u0103i\u021beii, astfel \u00eenc\u00e2t s\u0103 reziste la c\u0103ldura intens\u0103 din wok. Dac\u0103 s\u0103ri\u021bi peste acest pas, risca\u021bi s\u0103 ob\u021bine\u021bi t\u0103i\u021bei prea moi sau f\u0103ino\u0219i; vor fi \u00een continuare buni, dar textura \u0219i gustul final al preparatului vor avea de suferit.\n\n\n\n\u00cen privin\u021ba legumelor, pute\u021bi varia aromele, dar ave\u021bi grij\u0103 la ordinea de g\u0103tire: aromatele fine, precum ghimbirul, usturoiul etc., intr\u0103 \u00eentotdeauna primele, ca s\u0103 parfumeze uleiul. Ceapa, p\u0103r\u021bile albe ale verzei \u0219i alte legume precum ardeii urmeaz\u0103 \u00een etapa a doua. P\u0103r\u021bile mai \u201everzi\u201d se adaug\u0103 \u00eentotdeauna la final.\n\n\n\n\n\n\tT\u0103i\u021bei pr\u0103ji\u021bi cu pui\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g piept de pui feliat1 linguri\u021b\u0103 piper1 linguri\u021b\u0103 sare2 linguri\u021be ulei de susan, \u00eemp\u0103r\u021bit60 ml sup\u0103 de pui1 lingur\u0103 sos de soia light1 lingur\u0103 sos hoisin1 linguri\u021b\u0103 amidon de porumb2 c\u0103\u021bei de usturoi, toca\u021bi1 lingur\u0103 ghimbir proasp\u0103t, tocat0.5 ceap\u0103, feliat\u01034 por\u021bii t\u0103i\u021bei g\u0103ti\u021bi2 linguri germeni de soia2 frunze de varz\u0103 chinezeasc\u0103, cu partea verde separat\u0103 de cea alb\u0103, ambele feliate500 g t\u0103i\u021bei g\u0103ti\u021bi\t\n\t\n\t\t\u00centr-un bol, asezona\u021bi puiul cu piper, sare \u0219i 1 lingur\u0103 de ulei de susan. Amesteca\u021bi bine \u0219i l\u0103sa\u021bi deoparte.\u00centr-un alt bol, amesteca\u021bi supa de pui, lingura r\u0103mas\u0103 de ulei de susan, sosul de soia, sosul hoisin \u0219i amidonul de porumb. Amesteca\u021bi bine \u0219i l\u0103sa\u021bi deoparte.\u00cencinge\u021bi pu\u021bin ulei \u00eentr-un wok sau \u00eentr-o tigaie mare, la foc mediu spre mare. Ad\u0103uga\u021bi puiul \u0219i g\u0103ti\u021bi-l p\u00e2n\u0103 c\u00e2nd nu mai este roz \u00een interior, 3-4 minute. Scoate\u021bi puiul din tigaie \u0219i l\u0103sa\u021bi-l deoparte.Ad\u0103uga\u021bi usturoiul \u0219i ghimbirul \u00een tigaie \u0219i g\u0103ti\u021bi-le p\u00e2n\u0103 c\u00e2nd \u00eencep s\u0103 se rumeneasc\u0103.Ad\u0103uga\u021bi ceapa, germenii de soia \u0219i varza. C\u0103li\u021bi-le p\u00e2n\u0103 c\u00e2nd legumele se \u00eenmoaie. Apoi ad\u0103uga\u021bi partea verde a verzei.Pune\u021bi puiul \u00eenapoi \u00een tigaie, apoi ad\u0103uga\u021bi t\u0103i\u021beii g\u0103ti\u021bi \u0219i sosul pus deoparte. G\u0103ti\u021bi 3 minute, p\u00e2n\u0103 c\u00e2nd totul este bine acoperit de sos.\t\n\t\n\t\t\t\n\t\n\t\tChinoisenouilles saut\u00e9es, nouilles saut\u00e9es au poulet","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137741","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137741"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137741\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/91"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137741"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}