{"id":144450,"title":"Otantik Pekin \u00c7orbas\u0131","modified":"2026-06-16T14:54:27+02:00","plain":"Geleneksel Pekin \u00e7orbas\u0131, Suan La Tang ya da \u0130ngilizcede Hot and Sour Soup ad\u0131yla da bilinir (Quebec'teki okurlar\u0131m\u0131z i\u00e7in ise ek\u015fi ac\u0131 \u00e7orba); \u00c7in mutfa\u011f\u0131nda \u00e7ok yayg\u0131n olan klasik bir \u00e7orbad\u0131r. Bizim buralardaki restoranlar\u0131n men\u00fcs\u00fcnde buna rastlamamak neredeyse imk\u00e2ns\u0131zd\u0131r.\n\n\n\nAd\u0131, k\u00f6keninin Pekin'e dayand\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcnd\u00fcrse de bu \u00e7orba asl\u0131nda \u00c7in'in g\u00fcneyinden, daha do\u011frusu Sichuan eyaletinden gelir. \n\n\n\n\n\n\n\nBu \u00e7orba, ek\u015fi ve ac\u0131 tatlar\u0131n enfes dengesi sayesinde son derece i\u015ftah a\u00e7\u0131c\u0131 ve adeta ba\u011f\u0131ml\u0131l\u0131k yaratan bir lezzete sahiptir. Bu tarifte; karabiber ve ac\u0131 biberle tatland\u0131r\u0131lm\u0131\u015f, sirkeyle lezzetlendirilmi\u015f, mantar, bambu, yumurta ve tofu ile zenginle\u015ftirilmi\u015f pratik bir tavuk suyu kullan\u0131l\u0131r. \n\n\n\nBu nefis \u00e7orban\u0131n s\u0131rr\u0131, sirke, soya sosu ve biberin kusursuz dengesinde gizlidir.\n\n\n\nPekin \u00e7orbas\u0131n\u0131n ba\u015fl\u0131ca malzemeleri \n\n\n\nSiyah pirin\u00e7 sirkesi: Yerine beyaz pirin\u00e7 sirkesi kullanabilirsiniz ama sonu\u00e7 ayn\u0131 olmaz; siyah pirin\u00e7 sirkesi ger\u00e7ekten kendine \u00f6zg\u00fc bir derinlik katar\n\n\n\nA\u00e7\u0131k soya sosu: Temel malzemelerden biridir; her yerde bulabilece\u011finiz klasik tuzlu soya sosudur\n\n\n\nSichuan biberi: Normal karabiberden \u00e7ok farkl\u0131d\u0131r ve me\u015fhur \u201cmala\u201d aromas\u0131n\u0131 verir\n\n\n\nM\u0131s\u0131r ni\u015fastas\u0131: \u00c7orbay\u0131 koyula\u015ft\u0131rmak i\u00e7in vazge\u00e7ilmezdir\n\n\n\nSusam ya\u011f\u0131: Fazla ka\u00e7\u0131rmamaya dikkat edin; aksi halde \u00e7orban\u0131n tad\u0131n\u0131 bast\u0131rabilir\n\n\n\nEk\u015fi ac\u0131 \u00e7orba i\u00e7in ipu\u00e7lar\u0131\n\n\n\n\n\n\n\nYumurtay\u0131 eklemeden \u00f6nce 1 kutu m\u0131s\u0131r ekleyin. Bu, \u00e7orbaya hem doku hem de farkl\u0131 bir lezzet profili kazand\u0131r\u0131r. Ayr\u0131ca daha doyurucu olmas\u0131n\u0131 sa\u011flar; b\u00f6ylece isterseniz yaln\u0131zca bir ba\u015flang\u0131\u00e7 de\u011fil, hafif bir \u00f6\u011fle veya ak\u015fam yeme\u011fi olarak da servis edebilirsiniz.\n\n\n\n\u00dczerine taze soya filizi eklemek, zaten olduk\u00e7a yumu\u015fak olan dokuya ho\u015f bir \u00e7\u0131t\u0131rl\u0131k kazand\u0131r\u0131r. Her kase i\u00e7in k\u00fc\u00e7\u00fck bir avu\u00e7 soya filizi yeterlidir.\n\n\n\nPekin \u00e7orbas\u0131n\u0131 saklay\u0131p sonra yeniden \u0131s\u0131tabilir miyim?\n\n\n\nEvet, saklayabilirsiniz; ama \u00e7ok tavsiye etmem. Yumurta ve genel olarak \u00e7orban\u0131n dokusu, yeniden \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda biraz tuhafla\u015f\u0131r\n\n\n\n\n\n\tOtantik Pekin usul\u00fc \u00e7orba\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 tavuk \u00fcst butlar\u0131100 g tofu6 \u00e7ay ka\u015f\u0131\u011f\u0131 siyah pirin\u00e7 sirkesi1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u00f6\u011f\u00fct\u00fclm\u00fc\u015f Si\u00e7uan biberi0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 ac\u0131 biber p\u00fcresi3 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u01314 yemek ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu1 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker2 \u00e7\u0131rp\u0131lm\u0131\u015f yumurta10 g kurutulmu\u015f shiitake mantar\u013110 g siyah mantar (kurutulmu\u015f)40 g kabaca rendelenmi\u015f zencefil120 g bambu filizi2 dal ince do\u011franm\u0131\u015f taze so\u011fan1 ince k\u0131y\u0131lm\u0131\u015f ki\u015fni\u015f1 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber1.5 litre su\t\n\t\n\t\tMantarlar\u0131 \u0131l\u0131k suda 30 dakika bekletin. Ard\u0131ndan y\u0131kay\u0131p s\u00fcz\u00fcn.Tavu\u011fu kaynar tuzlu suda orta-y\u00fcksek ate\u015fte 20 dakika pi\u015firin.Tavu\u011fu sudan al\u0131n ve tavuk suyunu s\u00fcz\u00fcn. So\u011fumaya b\u0131rak\u0131n.Tavu\u011fu, mantarlar\u0131, tofuyu ve bambu filizlerini ince \u015feritler halinde do\u011fray\u0131n.Ni\u015fastay\u0131 so\u011fuk tavuk suyunun bir k\u0131sm\u0131nda a\u00e7\u0131n ve \u00e7\u0131rp\u0131c\u0131yla p\u00fcr\u00fczs\u00fcz olana kadar kar\u0131\u015ft\u0131r\u0131n.Kalan tavuk suyunu kaynat\u0131n.Orta-y\u00fcksek ate\u015fte mantarlar\u0131, tofuyu, soya sosunu ve zencefili ekleyin.30 saniye kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan tavu\u011fu ekleyin.\u0130yice kar\u0131\u015ft\u0131r\u0131n; ard\u0131ndan siyah pirin\u00e7 sirkesini, ac\u0131 biber p\u00fcresini ve \u015fekeri ekleyin.Kar\u0131\u015ft\u0131rmay\u0131 b\u0131rakmadan a\u00e7t\u0131\u011f\u0131n\u0131z ni\u015fastay\u0131 yava\u015f yava\u015f ekleyin ve 1 dakika pi\u015firin.\u00c7\u0131rp\u0131lm\u0131\u015f yumurtay\u0131 ince bir ak\u0131\u015f halinde yava\u015f\u00e7a ekleyin; 1 dakika boyunca s\u00fcrekli kar\u0131\u015ft\u0131r\u0131n.Si\u00e7uan biberini, karabiberi ve susam ya\u011f\u0131n\u0131 ekleyin. 15 saniye kar\u0131\u015ft\u0131r\u0131n.Oca\u011f\u0131n alt\u0131n\u0131 kapat\u0131n; taze so\u011fan\u0131 ve ki\u015fni\u015fi ekleyin.\t\n\t\n\t\tYumurtay\u0131 eklemeden hemen \u00f6nce 1 kutu m\u0131s\u0131r ilave edin. Bu, \u00e7orbaya hem doku hem de farkl\u0131 bir lezzet katacakt\u0131r. \u00c7orbay\u0131 daha doyurucu h\u00e2le getirir; b\u00f6ylece gerekirse yaln\u0131zca ba\u015flang\u0131\u00e7 olarak de\u011fil, hafif bir \u00f6\u011fle veya ak\u015fam yeme\u011fi olarak da servis edilebilir.\n\u00dczerine taze soya filizi eklemek, zaten yumu\u015fak olan dokuya ho\u015f bir \u00e7\u0131t\u0131rl\u0131k kazand\u0131r\u0131r. Her kase i\u00e7in k\u00fc\u00e7\u00fck bir avu\u00e7 soya filizi kullan\u0131n.\n\t\n\t\n\t\tSoupes et bouillonsChinoisepotage aigre doux, potage p\u00e9kinois, soupe p\u00e9kinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144450"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144450\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/7939"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}