Pulpe de pui glazurate la cuptor

Char Siu, este una dintre cele mai iconice tehnici de preparare a carnii din bucataria chinezeasca, cunoscuta pentru glazura sa lacuita, luciosa si intens aromata, cu note dulci, sarate si usor caramelizate. Traditional se face cu carne de porc, dar varianta cu pulpe de pui este la fel de spectaculoasa — mai rapida, mai accesibila si cu un gust care te face sa inchizi ochii la prima imbucatura! Amestecul de sos de soia, sos de stridii, teriyaki, condiment chinezesc cu cinci mirodenii, usturoi si ghimbir proaspat creeaza o marinada profunda si complexa care patrunde adanc in carne dupa cateva ore la frigider. Tehnica de coacere in doua etape — cu intoarcere si glasare repetata cu marinada ramasa — creeaza acea glazura luciosa si usor caramelizata pe care o recunosti instant dupa culoarea sa aramie si parfumul sau irezistibil! Servite cu orez jasmin simplu si parfumat, Pulpe de pui glazurate la cuptor sunt exact reteta aceea care iti largeste orizonturile culinare si te face sa te intrebi de ce nu ai gatit mai des bucatarie chinezeasca!

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INGREDIENTE (pentru 2 portii)

Pentru pulpe:

2 pulpe de pui
sare

Pentru marinada Char Siu:

4 linguri sos de soia
1 lingura sos de stridii
1 lingura sos teriyaki
1 lingurita condiment chinezesc cu cinci mirodenii
2 catei de usturoi zdrobiti
1 cm ghimbir proaspat ras

Pentru servire:

orez jasmin

Incepem cu pulpele — le presaram cu sare pe toate partile si le punem intr-un bol incapator. Adaugam sosul de soia, sosul de stridii, teriyaki, condimentul chinezesc cu cinci mirodenii, usturoiul zdrobit si ghimbirul ras. Masam bine fiecare pulpa astfel incat marinada sa acopere uniform toata suprafata carnii si sa patrunda adanc in ea. Acoperim bolul si lasam la marinat la frigider minim cateva ore — cu cat mai mult, cu atat glazura va fi mai intensa si carnea mai aromata!

Pregatim tava — acoperim fundul cu hartie de copt si turnam o cana de apa. Asezam un gratar deasupra si punem pulpele pe gratar. Introducem tava in cuptorul preincalzit la 170°C pentru 30 de minute.

Dupa 30 de minute, scoatem tava din cuptor, intoarcem pulpele si le ungem generos cu marinada ramasa — acest pas este esential pentru glazura luciosa si caramelizata caracteristica Char Siu! Introducem din nou la cuptor pentru inca 30 de minute.

Scoatem pulpele, le mai ungem usor cu marinada ramasa si le lasam sa se odihneasca cateva minute. Servim cu orez jasmin simplu si parfumat — combinatia perfecta pentru a pune in valoare glazura intensa si complexa!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de pulpe de pui glazurate la cuptor, te invitam sa incerci si alte retete inspirate:

Pulpe de pui la cuptor cu cartofi crocanti cu parmezan si usturoi

English version

Glazed Chicken Thighs in the Oven

Char Siu, is one of the most iconic meat preparation techniques in Chinese cuisine, known for its lacquered, glossy and intensely aromatic glaze with sweet, salty and slightly caramelised notes. Traditionally made with pork, the chicken thigh version is just as spectacular — quicker, more accessible and with a flavour that makes you close your eyes at the very first bite! The combination of soy sauce, oyster sauce, teriyaki, Chinese five spice, garlic and fresh ginger creates a deep and complex marinade that penetrates the meat after several hours in the fridge. The two-stage roasting technique — with turning and repeated basting with the remaining marinade — creates that glossy and slightly caramelised glaze you instantly recognise by its amber colour and irresistible aroma! Served with simple fragrant jasmine rice, Char Siu glazed chicken thighs are exactly the recipe that broadens your culinary horizons and makes you wonder why you have not been cooking Chinese food more often!

INGREDIENTS (for 2 servings)

For the chicken:

2 chicken thighs
salt

For the Char Siu marinade:

4 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon teriyaki sauce
1 teaspoon Chinese five spice
2 garlic cloves crushed
1 cm fresh ginger grated

For serving:

jasmine rice

We start with the chicken thighs — season with salt on all sides and place in a large bowl. Add the soy sauce, oyster sauce, teriyaki, Chinese five spice, crushed garlic and grated ginger. Massage each thigh well so the marinade covers the entire surface of the meat evenly and penetrates deep into it. Cover the bowl and leave to marinate in the fridge for at least several hours — the longer, the more intense the glaze and the more aromatic the meat!

Prepare the roasting tray — cover the bottom with baking paper and pour in a cup of water. Place a rack on top and put the chicken thighs on the rack. Place the tray in the oven preheated to 170°C for 30 minutes.

After 30 minutes, remove the tray from the oven, turn the chicken thighs over and baste generously with the remaining marinade — this step is essential for the glossy and caramelised glaze characteristic of Char Siu! Return to the oven for another 30 minutes.

Remove the chicken thighs, brush once more lightly with the remaining marinade and leave to rest for a few minutes. Serve with simple fragrant jasmine rice — the perfect combination to showcase the intense and complex glaze!

If you enjoyed this Char Siu glazed chicken thighs in the oven recipe, we invite you to try other recipes for inspiration: Baked Chicken Thighs with Crispy Parmesan and Garlic Potatoes, Duck Leg with Sautéed Red Cabbage or Roast Chicken Legs.

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