{"id":138429,"title":"Aripioare de pui chineze\u0219ti cu cinci arome","modified":"2026-06-15T09:30:08+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de aripioare de pui chineze\u0219ti, crocante \u0219i pline de savoare\n\n\n\nAst\u0103zi revin cu o re\u021bet\u0103 \u201eoriginal\u0103\u201d \u0219i delicioas\u0103 de aripioare de pui \u00een stil chinezesc. Nu are neap\u0103rat un nume tradi\u021bional \u0219i nici o poveste fascinant\u0103 \u00een spate.\n\n\n\nChinezeasc\u0103 este, de fapt, doar metoda de g\u0103tire; \u00een rest, vorbim despre o improviza\u021bie reu\u0219it\u0103 (\u0219i despre destule teste). A\u0219adar, nu ve\u021bi g\u0103si un echivalent la restaurant \u0219i, sincer, am ezitat mult c\u00e2nd a venit vorba de numele acestui preparat. Ca s\u0103 \u0219ti\u021bi, am oscilat \u00eentre \u201e5 arome\u201d, \u201e5 comori\u201d \u0219i \u201echimion\u201d.\n\n\n\nPe scurt, totul se bazeaz\u0103 pe un amestec de condimente ad\u0103ugat dup\u0103 prima etap\u0103 de g\u0103tire a aripioarelor, cam ca la popcorn chicken taiwanez. M-am g\u00e2ndit chiar s\u0103 folosesc piper de Sichuan \u00een loc de piper alb, dar am vrut ca re\u021beta s\u0103 r\u0103m\u00e2n\u0103 accesibil\u0103 pentru c\u00e2t mai mul\u021bi oameni (video-ul de pe Instagram oblig\u0103)\n\n\n\nO alt\u0103 variant\u0103 de aripioare \u00een stil chinezesc este s\u0103 le pr\u0103ji\u021bi, apoi s\u0103 le sota\u021bi cu condimente \u0219i aromate, cam ca la creve\u021bii cu sare \u0219i piper\n\n\n\nDelicio\u0219ii creve\u021bi cu sare \u0219i piper\n\n\n\nIngredientele principale pentru aripioarele de pui cu cinci arome\n\n\n\nVin Shaoxing: Un vin de orez chinezesc care d\u0103 marinadelor \u0219i preparatelor la tigaie o arom\u0103 bogat\u0103, u\u0219or dulce.\n\n\n\nSos de soia deschis: Adaug\u0103 marinadei o not\u0103 s\u0103rat\u0103 \u0219i umami, f\u0103r\u0103 s\u0103 \u00eenchid\u0103 prea mult la culoare ingredientele.\n\n\n\nSos de stridii: Aduce o not\u0103 s\u0103rat-dulce \u0219i d\u0103 mai mult\u0103 profunzime gustului final.\n\n\n\nChimion: D\u0103 aripioarelor un gust cald, u\u0219or p\u0103m\u00e2ntiu, \u0219i o not\u0103 condimentat\u0103 distinct\u0103.\n\n\n\nAmestec de cinci condimente chineze\u0219ti: Ofer\u0103 un profil aromatic echilibrat, cu note dulci, s\u0103rate, amare, acri\u0219oare \u0219i umami.\n\n\n\nPiper alb: Adaug\u0103 o iu\u021beal\u0103 subtil\u0103 \u0219i o not\u0103 piperat\u0103 mai delicat\u0103 dec\u00e2t cea a piperului negru.\n\n\n\n\n\n\tAripioare chineze\u0219ti de pui cu cinci arome\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t12 aripioare de pui (partea plat\u0103)ulei pentru pr\u0103jit (pentru pr\u0103jire)Marinad\u01031 lingur\u0103 de vin Shaoxing3 linguri de sos de soia light1 lingur\u0103 de sos de stridii2 c\u0103\u021bei de usturoi toca\u021bi m\u0103runt1 ou1 lingur\u0103 de amidon de porumbAmestec de condimente1 linguri\u021b\u0103 de chimion (m\u0103cinat)1 linguri\u021b\u0103 de zah\u0103r0.5 linguri\u021b\u0103 de amestec chinezesc 5 condimente1 linguri\u021b\u0103 de sare1 linguri\u021b\u0103 de piper alb\t\n\t\n\t\t\u00centr-un bol mare, amesteca\u021bi aripioarele cu toate ingredientele pentru marinad\u0103.L\u0103sa\u021bi-le la marinat 10 minute, la frigider.\u00centr-un bol mic, amesteca\u021bi condimentele.\u00centr-o tigaie mare, \u00eencinge\u021bi uleiul p\u00e2n\u0103 la 150 de grade.Pr\u0103ji\u021bi aripioarele la foc mic, pe ambele p\u0103r\u021bi, p\u00e2n\u0103 se p\u0103trund bine.Ad\u0103uga\u021bi condimentele c\u00e2t timp aripioarele sunt \u00eenc\u0103 \u00een tigaie. Pune\u021bi mai \u00eent\u00e2i doar jum\u0103tate; pute\u021bi ad\u0103uga \u0219i restul ulterior, dup\u0103 gust.Pres\u0103ra\u021bi ceap\u0103 verde \u0219i servi\u021bi imediat.\t\n\t\n\t\tEste important s\u0103 folosi\u021bi o tigaie suficient de larg\u0103, astfel \u00eenc\u00e2t fiecare aripioar\u0103 s\u0103 aib\u0103 loc. De asemenea, asigura\u021bi-v\u0103 c\u0103 tigaia r\u0103m\u00e2ne la temperatura potrivit\u0103 dup\u0103 ce ad\u0103uga\u021bi carnea.\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138429","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=138429"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138429\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/16009"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}