{"id":138403,"title":"Pui chinezesc autentic cu migdale","modified":"2026-06-15T09:29:25+02:00","plain":"O re\u021bet\u0103 incredibil\u0103 de pui sotat, cu o arom\u0103 delicioas\u0103 de migdale\n\n\n\nFie c\u0103 vorbim despre puiul cu caju, puiul Kung Pao sau despre aceast\u0103 variant\u0103, puiul sotat cu migdale, buc\u0103t\u0103ria chinez\u0103 \u0219i, mai larg, cea asiatic\u0103 abund\u0103 \u00een preparate care combin\u0103 puiul cu nucile. De ce?\n\n\n\nEi bine, a\u0219 putea s\u0103 v\u0103 spun c\u0103 exist\u0103 un motiv profund cultural, ancorat \u00een tradi\u021bii str\u0103vechi… Dar adev\u0103rul e mult mai simplu: este pur \u0219i simplu de-li-cios.\n\n\n\nPuiul Kung Pao, cunoscut \u0219i ca pui imperial chinezesc, con\u021bine arahide\n\n\n\nOriginile puiului chinezesc cu migdale\n\n\n\nSincer s\u0103 fiu, nu am reu\u0219it s\u0103 g\u0103sesc prea multe informa\u021bii clare despre originile acestui preparat. Exist\u0103, ce-i drept, un fel de m\u00e2ncare cu acela\u0219i nume, provenit din diaspora chinez\u0103 din SUA (mai precis, din Detroit), dar nu seam\u0103n\u0103 deloc cu re\u021beta pe care v-o prezint ast\u0103zi.\n\n\n\n\u00cen varianta de acolo, puiul cu migdale a fost puternic americanizat \u0219i servit cu sos din bel\u0219ug. Aici, \u00een schimb, urmez tiparul clasic al unui sotat chinezesc, pentru a ob\u021bine un sos caramelizat, intens \u0219i plin de gust.\n\n\n\nIngredientele principale pentru puiul cu migdale\n\n\n\n\n\n\n\nPulpe superioare de pui: pute\u021bi folosi \u0219i alt\u0103 bucat\u0103, dar gr\u0103simea intramuscular\u0103 din pulpele superioare d\u0103 un gust minunat\n\n\n\nAmidonul de porumb: leag\u0103 marinada \u0219i formeaz\u0103 o crust\u0103 fin\u0103 \u00een timpul g\u0103tirii\n\n\n\nSosul de soia deschis la culoare: aduce nota s\u0103rat\u0103\n\n\n\nSosul de stridii: nu are gust de stridii, dar d\u0103 preparatului mult umami\n\n\n\nUleiul de susan: rotunje\u0219te pu\u021bin gustul preparatului; \u00eel pute\u021bi omite\n\n\n\nVinul Shaoxing: este un vin chinezesc pentru g\u0103tit, care aduce un plus de autenticitate, dar \u00eel pute\u021bi \u00eenlocui cu sherry sec\n\n\n\n\n\n\tPui autentic chinezesc cu migdale\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t4 pulpe superioare de pui (dezosate \u0219i t\u0103iate \u00een buc\u0103\u021bi)65 g migdale (crude, decojite)5 fire ceap\u0103 verde (t\u0103iat\u0103 \u00een buc\u0103\u021bi de 3 cm)5 c\u0103\u021bei usturoi (felia\u021bi)5 g ghimbir (proasp\u0103t, t\u0103iat felii)2 por\u021bii de orez alb (fiert)Marinad\u01031 lingur\u0103 amidon de porumb1 lingur\u0103 sos de soia light1 lingur\u0103 sos de stridii1 lingur\u0103 ulei de susan1 priz\u0103 piper1 priz\u0103 sareSos1 linguri\u021b\u0103 zah\u0103r1 lingur\u0103 sos de stridii2 linguri vin Shaoxing1 linguri\u021b\u0103 ulei de susan\t\n\t\n\t\t\u00centr-un bol mare, marina\u021bi puiul \u00een marinad\u0103 timp de 30 de minute.\u00centr-un bol, amesteca\u021bi ingredientele pentru sos.\u00cencinge\u021bi pu\u021bin ulei \u00eentr-un wok, la foc mare.Ad\u0103uga\u021bi puiul. L\u0103sa\u021bi-l c\u00e2teva minute f\u0103r\u0103 s\u0103-l amesteca\u021bi, ca s\u0103 se rumeneasc\u0103, apoi sota\u021bi-l p\u00e2n\u0103 este bine p\u0103truns. Pune\u021bi-l deoparte.La foc mediu-mare, ad\u0103uga\u021bi pu\u021bin ulei \u0219i sota\u021bi migdalele timp de 2-3 minute. Pune\u021bi-le deoparte, dar \u00eencerca\u021bi s\u0103 p\u0103stra\u021bi c\u00e2t mai mult ulei \u00een wok; va fi deja impregnat cu aroma migdalelor.Ad\u0103uga\u021bi ceapa verde \u0219i sota\u021bi-o 1-2 minute.Ad\u0103uga\u021bi usturoiul \u0219i ghimbirul \u0219i sota\u021bi-le 2-3 minute.Pune\u021bi \u00eenapoi puiul \u0219i migdalele, apoi sota\u021bi 2-3 minute.Ad\u0103uga\u021bi sosul \u0219i sota\u021bi p\u00e2n\u0103 c\u00e2nd se reduce bine.Servi\u021bi cu orez.\t\n\t\n\t\tPute\u021bi scurta timpul de marinare, \u00eens\u0103 gustul va fi pu\u021bin mai pu\u021bin intens.\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138403","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=138403"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138403\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/13234"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}