{"id":137745,"title":"Pui cu iarb\u0103 de l\u0103m\u00e2ie","modified":"2026-06-15T09:16:55+02:00","plain":"\u00cen ultima vreme, am o poft\u0103 nebun\u0103 de buc\u0103t\u0103rie vietnamez\u0103, mai ales c\u0103 e foarte greu s\u0103 g\u0103se\u0219ti un restaurant vietnamez bun aici, la Bruxelles. Trebuie s\u0103 recunosc: sunt complet dependent de puiul cu iarb\u0103 de l\u0103m\u00e2ie. \n\n\n\nDac\u0103 nu v\u0103 place puiul, pute\u021bi folosi acest sos \u0219i pentru vit\u0103 cu iarb\u0103 de l\u0103m\u00e2ie, porc, creve\u021bi, pe\u0219te, legume coapte \u0219i multe altele.\n\n\n\nPe scurt, re\u021beta asta o s\u0103 v\u0103 fac\u0103 s\u0103 vre\u021bi s\u0103 pune\u021bi iarb\u0103 de l\u0103m\u00e2ie \u00een orice!! \n\n\n\nRe\u021beta mea simplificat\u0103 de porc caramelizat poate fi servit\u0103 al\u0103turi de puiul cu iarb\u0103 de l\u0103m\u00e2ie\n\n\n\nIarba de l\u0103m\u00e2ie proasp\u0103t\u0103, cu aroma ei delicat\u0103, u\u0219or acidulat\u0103, citric\u0103, mentolat\u0103 \u0219i cu note fine de ghimbir, este ingredientul-vedet\u0103 al acestei re\u021bete \u0219i transform\u0103 un simplu sos cu usturoi \u0219i lapte de cocos \u00eentr-un sos incredibil de proasp\u0103t \u0219i u\u0219or. \n\n\n\nIar c\u00e2nd se \u00eent\u00e2lne\u0219te cu un pui fraged \u0219i suculent – v\u0103 garantez – aceast\u0103 combina\u021bie u\u0219or dulce \u0219i citric\u0103 devine pur \u0219i simplu irezistibil\u0103.\n\n\n\nSfaturi pentru puiul cu iarb\u0103 de l\u0103m\u00e2ie\n\n\n\nLa baz\u0103, toate sosurile urmeaz\u0103 cam acela\u0219i principiu. Sosul alb chinezesc, sosul dulce-acri\u0219or, cel dulce-s\u0103rat, sosul pentru puiul General Tao sau cel pentru pui cu usturoi \u0219i miere au toate un ingredient \u00een comun: amidonul de porumb. El este secretul sosurilor asiatice lucioase \u0219i u\u0219or lipicioase. Aici intr\u0103 \u00een marinad\u0103, dar principiul r\u0103m\u00e2ne acela\u0219i.\n\n\n\nSingurul dezavantaj al unui sos lipicios precum cel pentru puiul cu iarb\u0103 de l\u0103m\u00e2ie este c\u0103 nu \u00ee\u0219i p\u0103streaz\u0103 mult timp consisten\u021ba. \n\n\n\nSunt sigur c\u0103 vi s-a \u00eent\u00e2mplat s\u0103 comanda\u021bi m\u00e2ncare chinezeasc\u0103 \u0219i s\u0103 g\u0103si\u021bi a doua zi buc\u0103\u021bi de carne f\u0103r\u0103 sos sau cu un sos foarte apos. Asta se \u00eent\u00e2mpl\u0103 pentru c\u0103 amidonul de porumb \u00ee\u0219i poate p\u0103stra textura frumoas\u0103 doar aproximativ o or\u0103, maximum.\n\n\n\nOrezul cantonez rapid merge perfect cu puiul cu iarb\u0103 de l\u0103m\u00e2ie\n\n\n\nDe obicei, c\u00e2nd se \u00eent\u00e2mpl\u0103 asta, pun resturile \u00eentr-o crati\u021b\u0103 \u0219i \u00eencorporez pu\u021bin amidon de porumb \u00een plus, dup\u0103 ce ingredientele s-au \u00eenc\u0103lzit, ca s\u0103 readuc sosul la textura dorit\u0103.\n\n\n\nDe cele mai multe ori func\u021bioneaz\u0103, dar au existat \u0219i preparate pe care nu le-am putut salva astfel. A\u0219 zice: 80% succes, 20% e\u0219ec.\n\n\n\nO alt\u0103 re\u021bet\u0103 foarte asem\u0103n\u0103toare pe care o ador este puiul cu sos hoisin. Este pu\u021bin mai u\u0219oar\u0103 \u0219i arat\u0103 minunat \u00een farfurie! Mai ales dac\u0103 o servi\u021bi ca aperitiv, \u00een frunzuli\u021be de salat\u0103 verde. Invita\u021bii vor avea impresia c\u0103 sunt la restaurant!\n\n\n\nCum se preg\u0103te\u0219te corect iarba de l\u0103m\u00e2ie?\n\n\n\nAm explicat mai pe larg \u00een articolul meu dedicat ierbii de l\u0103m\u00e2ie, dar, pe scurt: \n\n\n\nT\u0103ia\u021bi aproximativ 1 cm de la baza tulpinii de iarb\u0103 de l\u0103m\u00e2ie \u0219i \u00eendep\u0103rta\u021bi partea superioar\u0103 cu frunzele sub\u021biri. \u00cenl\u0103tura\u021bi 1-2 straturi exterioare, sau mai multe dac\u0103 tulpina nu este foarte proasp\u0103t\u0103. Cur\u0103\u021ba\u021bi orice urm\u0103 vizibil\u0103 de murd\u0103rie cu ap\u0103. Pentru soteuri, felia\u021bi tulpina \u00een rondele foarte sub\u021biri, aproape ca h\u00e2rtia, ca s\u0103 evita\u021bi o textur\u0103 tare \u0219i fibroas\u0103.\n\n\n\n\n\n\tPui vietnamez cu iarb\u0103 de l\u0103m\u00e2ie, u\u0219or de f\u0103cut\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t4 tulpini de iarb\u0103 de l\u0103m\u00e2ie, feliate fin3 pulpe superioare de pui, dezosate4 linguri sos de pe\u0219te3 linguri zah\u0103r brun1 \u0219alot\u0103, feliat\u01031 c\u0103\u021bel de usturoi, tocat6 linguri lapte de cocos1 lingur\u0103 amidon de porumb\t\n\t\n\t\tMarina\u021bi puiul timp de 10 minute cu sosul de pe\u0219te, iarba de l\u0103m\u00e2ie, amidonul de porumb \u0219i zah\u0103rul brun.\u00cencinge\u021bi pu\u021bin ulei \u00eentr-o crati\u021b\u0103 sau \u00eentr-un wok, la foc mediu-mare.C\u00e2nd uleiul este bine \u00eencins, ad\u0103uga\u021bi usturoiul \u0219i \u0219alota, apoi sota\u021bi-le timp de 3 minute, amestec\u00e2nd des.Ad\u0103uga\u021bi puiul \u0219i l\u0103sa\u021bi-l 3 minute f\u0103r\u0103 s\u0103 amesteca\u021bi. Amesteca\u021bi, apoi mai g\u0103ti\u021bi \u00eenc\u0103 3 minute. Repeta\u021bi p\u00e2n\u0103 c\u00e2nd se rumene\u0219te frumos.Ad\u0103uga\u021bi laptele de cocos \u0219i l\u0103sa\u021bi sosul s\u0103 scad\u0103 bine. Preparatul este gata c\u00e2nd sosul cap\u0103t\u0103 o culoare portocalie \u0219i o consisten\u021b\u0103 groas\u0103.\t\n\t\n\t\tCum preg\u0103ti\u021bi iarba de l\u0103m\u00e2ie\nT\u0103ia\u021bi aproximativ 1 cm din baza tulpinii de iarb\u0103 de l\u0103m\u00e2ie \u0219i \u00eendep\u0103rta\u021bi partea superioar\u0103, cu frunzele sub\u021biri. \u00cenl\u0103tura\u021bi 1-2 straturi exterioare, sau mai multe dac\u0103 tulpina nu este foarte proasp\u0103t\u0103. Cl\u0103ti\u021bi sub ap\u0103 pentru a \u00eendep\u0103rta orice urm\u0103 vizibil\u0103 de murd\u0103rie. Pentru preparatele sotate, felia\u021bi tulpina \u00een rondele foarte fine, aproape translucide, ca s\u0103 evita\u021bi o textur\u0103 tare \u0219i fibroas\u0103.\n\t\n\t\n\t\tVietnamiennecitronnelle, Poulet \u00e0 la citronnelle","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137745","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=137745"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137745\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/915"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}