Pipote de pui chinezesti cu ardei iute si sos de soia

Xiao Chao Ji Zhen, pipote de pui calite rapid in stil Hunan. Daca nu ai auzit de acest preparat pana acum, e momentul sa il descoperi si garantam ca dupa prima imbucatura devine instant favoritul tau! Un preparat clasic din bucataria Hunan si Sichuan, facut cu pipote fragede fierte si apoi calite rapid la foc mare cu ghimbir proaspat, usturoi, ardei iute rosu, telina apio si ceapa verde, in sos de soia, zahar brun si chilli crocant. Aromat, picant, usor dulceag si absolut irezistibil! Secretul acestei retete sta in doua etape esentiale: pipotele fierte mai intai cu ceapa, dafin, piper si apio pana devin fragede, apoi calite rapid la foc mare cu condimentele. Aceasta tehnica de gatit rapid la foc mare, caracteristica bucatariei chinezesti, sigileaza aromele si da pipotelor acea textura perfecta, fragede la interior si usor caramelizate la exterior. Ghimbirul proaspat si ardeiul iute rosu adauga caldura si intensitate, iar sosul de soia cu zahar brun leaga totul intr-un sos lucios si profund aromat! Pipote de pui chinezesti cu ardei iute si sos de soia sunt exact reteta aceea care iti largeste orizonturile culinare si te face sa te intrebi de ce nu ai gatit chinezesc mai des! Se servesc cu orez alb fiert sau simplu, ca aperitiv!

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INGREDIENTE (pentru 2 portii)

Pentru fierbere:

500 grame pipote de pui
1 ceapa
2 frunze de dafin
1 lingurita boabe de piper negru
1 bat de apio
sare

Pentru calire:

1 lingura ulei
2 catei de usturoi zdrobiti
1 cm ghimbir proaspat tocat marunt
½ ardei iute rosu
¼ bat de telina apio taiat bete subtiri
2 fire ceapa verde taiate pe lungime

Pentru sos:

3 linguri sos de soia
1 lingurita zahar brun
1 lingurita chilli crocant

Pentru servire:

ceapa verde inele
seminte de susan

In mod traditional, reteta se face cu pipote de pui, dar eu am folosit un amestec de inimi si pipote si rezultatul a fost la fel de delicios! Incepem prin a fierbe pipotele si inimile — le punem intr-o oala cu apa, ceapa, foile de dafin, boabele de piper negru, batul de apio si sare. Fierbem la foc mediu timp de 30-40 de minute, pana cand pipotele sunt bine patrunse si fragede. Le scoatem, le lasam sa se raceasca usor si le taiem marunt.

Intr-un bol mic pregatim sosul: amestecam sosul de soia cu zaharul brun pana se dizolva complet. Dam deoparte.

Incalzim o lingura de ulei intr-o tigaie sau wok la foc mare. Adaugam usturoiul zdrobit si ghimbirul tocat marunt si calim cateva secunde doar cat sa elibereze aromele fara sa se arda. Adaugam pipotele si inimile taiate si ardeiul iute rosu feliat. Calim la foc mare, amestecand constant, pana cand carnea capata o usoara culoare aurie.

Adaugam telina apio taiata bete subtiri si ceapa verde taiata pe lungime. Mai calim 1-2 minute — vrem ca legumele sa ramana usor crocante. Turnam sosul de soia cu zahar brun peste toata compozitia si amestecam energic pana totul se imbraca uniform in sos lucios si aromat. Adaugam chilli-ul crocant si mai calim 30 de secunde.

Rasturnam intr-un bol de servire, presaram inele de ceapa verde proaspata si seminte de susan si servim imediat cu orez alb fiert sau simplu.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de pipote de pui chinezesti cu ardei iute si sos de soia, te invitam sa incerci si alte retete inspirate:

English version

Chinese Chicken Gizzards with Chilli and Soy Sauce

Xiao Chao Ji Zhen — quickly stir-fried chicken gizzards in Hunan style. If you have never heard of this dish before, now is the time to discover it — and we guarantee that after the first bite it instantly becomes your favourite! A classic dish from Hunan and Sichuan cuisine, made with tender boiled gizzards then quickly stir-fried over high heat with fresh ginger, garlic, red chilli, celery and spring onion, in soy sauce, brown sugar and crispy chilli. Aromatic, spicy, slightly sweet and absolutely irresistible! The secret of this recipe lies in two essential stages — the gizzards boiled first with onion, bay leaves, pepper and celery until tender, then quickly stir-fried over high heat with the seasonings. This high-heat quick-cooking technique, characteristic of Chinese cuisine, seals in the flavours and gives the gizzards that perfect texture — tender on the inside and slightly caramelised on the outside. Fresh ginger and red chilli add warmth and intensity, while the soy sauce and brown sugar bind everything together into a glossy and deeply aromatic sauce! Chinese chicken gizzards with chilli and soy sauce are exactly the recipe that broadens your culinary horizons and makes you wonder why you have not been cooking Chinese more often! Serve with steamed white rice or simply as an appetiser!

INGREDIENTS (for 2 servings)

For boiling:

500 grams chicken gizzards
1 onion
2 bay leaves
1 teaspoon whole black peppercorns
1 celery stalk
salt

For stir-frying:

1 tablespoon oil
2 garlic cloves crushed
1 cm fresh ginger finely chopped
½ red chilli
¼ celery stalk cut into thin strips
2 spring onions cut lengthways

For the sauce:

3 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon crispy chilli

For serving:

spring onion rings
sesame seeds

Traditionally this recipe is made with chicken gizzards only, but I used a mix of hearts and gizzards — and the result was just as delicious! We start by boiling the gizzards and hearts — place them in a pot with water, onion, bay leaves, whole black peppercorns, celery stalk and salt. Simmer over medium heat for 30-40 minutes, until the gizzards are well cooked through and tender. Remove, leave to cool slightly and chop finely.

In a small bowl prepare the sauce — mix the soy sauce with the brown sugar until completely dissolved. Set aside.

Heat one tablespoon of oil in a pan or wok over high heat. Add the crushed garlic and finely chopped ginger and stir-fry for a few seconds — just enough to release the aromas without burning. Add the chopped gizzards and hearts and the sliced red chilli. Stir-fry over high heat, stirring constantly, until the meat takes on a light golden colour.

Add the celery cut into thin strips and the spring onions cut lengthways. Stir-fry for another 1-2 minutes — we want the vegetables to remain slightly crunchy. Pour the soy sauce and brown sugar mixture over the entire composition and stir energetically until everything is evenly coated in the glossy and aromatic sauce. Add the crispy chilli and stir-fry for another 30 seconds.

Tip into a serving bowl, scatter fresh spring onion rings and sesame seeds on top and serve immediately — with steamed white rice or simply as an appetiser!

If you enjoyed this Chinese chicken gizzards with chilli and soy sauce recipe, we invite you to try other recipes for inspiration: Pirikara Prawns, Fried Rice with Vegetables and Shrimp or Sichuan Eggplant.

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