Traditional recipes

Yu Xiang chicken rice

Yu Xiang chicken rice

Do you know that feeling of "over full", that when even though you have served a small / normal amount of food, you feel too full? Well, "Chinese dishes" are among the few dishes that never give me this feeling and that do not make me feel guilty that I ate a little more. :))
It is known that Asians are among the healthiest and longest-lived people on Earth. The Chinese have an obesity rate of 1.8% and a life expectancy of 73 years. More than half of Chinese meals consist of whole grains, vegetables and fruits. Their meals do not lack green vegetables, roots, soy, garlic or ginger, but also rice or rice products. Sometimes they choose to fry food quickly, but most of the time the meat and vegetables are steamed.
We really like Yuxiang chicken rice. It is prepared very easily and quickly, and the taste is special.

  • Ingredients for 3 servings:
  • two tablespoons of palm oil (if solid put just one tablespoon)
  • 15 cm from a leek root cut into rounds
  • a grated carrot on a large grater
  • a handful of chopped red peppers
  • a handful of sliced ​​bamboo shoots
  • 6-8 suitable mushrooms washed and cut into 4
  • 350 ml Asian wok sauce
  • 100 ml of teriaki sauce
  • two chicken legs (usually used chicken breast)
  • salt and white pepper to taste
  • Ingredients for rice:
  • 250 g harlequin rice (I prefer it because it is a mix of rice including wholemeal and wild rice)
  • a handful of corn
  • a handful of green peas
  • a liter of warm water
  • salt

Servings: 3

Preparation time: less than 60 minutes

PREPARATION METHOD Yu Xiang Chicken Rice Recipe:

I boiled the thighs, separately, in a saucepan (I used country chicken and it boils harder). I tossed the vegetables in the pan. When the meat was half cooked, I cut it into strips and added it over the vegetables in the pan. We simmered them together, gradually adding the chicken juice.

I added the sauces, and finally the spices and bamboo shoots. After about 5 minutes I stopped the fire.

The rice simply boils (does not require washing and is not sticky). If you use the same type of rice as me you will need a large amount of hot water because it boils quite hard (about 30 minutes). Add salt from the beginning and cover the pan with a lid. Add the corn and peas 5 minutes before turning off the heat.

Good appetite!


Kung Pao chicken

A classic dish from Szechuan Province named after Governor Ding Baozhen who lived in the mid-18th century at the end of the Manchu Dynasty and was named Gong Bao or custodian of the imperial palace.

- 2 boneless and skinless chicken breasts (pulp can also be used)
- 3 tablespoons of natural hazelnuts (peanuts), if they are already fried do not bathe
- 8 (or as long as the straps hold) dried hot peppers (necessarily dried, I've never seen this dish made with fresh peppers)
- 5 slices of fresh ginger
- 4 cloves of garlic
- 2 (or many) green onions for decoration
- a few drops of sesame oil for taste (optional)

- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon of Zhaoxing cooking wine (original recipe), black fermented rice vinegar also works, I had Chinkiang
- 1 tablespoon of oil

- 3 tablespoons soy sauce
- 1 teaspoon of sugar
- a tablespoon of black rice vinegar (I put the same as in the marinade)
- 2 tablespoons of water
- 1 teaspoon of starch

Cut the chicken into cubes as a mouthful and marinate with soy sauce, starch, vinegar and oil for about half an hour.

If the hazelnuts are natural, fry them in hot oil on the bottom of the wok

Fry the chicken in a hot wok until it is about 80%, then take it out at once.

While the chicken is frying, mix the sauce ingredients in a bowl

After removing the chicken, heat the wok again and add the garlic, ginger and dried peppers.

Fry a little and then add the hazelnuts, stir about 4-5 more times, pour the sauce, bring to a boil and add the chicken.
Continue to fry until the chicken is done and mix with the sauce.
As it seemed a bit dry to me, I added ochiometrically a little soy and a little rice vinegar

On the plate add very finely chopped green onions and a drop of sesame oil if you like.

I served it with some leaves called Yu Choi and which are cousins ​​with rapeseed

Chicken can be replaced with pork, beef, sea buckthorn and others, but Ding's original recipe is with chicken.

PS reported for you from Chengdu Imperial Palace, Takitakikatoka aka Dowager Cixi


Briefly about Yu Xiang

Yu xiang is one of the classic seasoning blends of Szechuan (or Sichuan) cuisine, one of China's important regional cuisines. It is, in other words, a combination of ingredients used to season food.

Szechuan cuisine is known for its strong tastes, for the large amounts of hot peppers and garlic used, as well as for the tendency to use Szechuan pepper often, a spice specific to this culinary culture. Szechuan has formed a cuisine that, however, offers not only hot and spicy dishes, but also combinations of sweet-sour-salty tastes.
Although initially spread over only a limited area, Szechuan cuisine has gained great popularity not only in China but also abroad, with many Chinese restaurants in Asia, Australia, the US and Europe offering menus prepared in their menus. Szechuan.

Yu xiang followed about the same fate: starting from Szechuan, it became popular throughout China, and was later used in Chinese restaurants around the world.
The term "yu xiang" also refers to the sauce resulting from the mixture of these seasonings and also enters the name of dishes cooked with that sauce.

Etymology
Yu xiang means "fish flavor" in Mandarin, although it does not contain any fish or fish derivatives. The spice contains hot peppers, ginger, green onions, garlic, soy sauce, rice vinegar, sugar, salt and sometimes other seasonings.

But there is an old story & # 8230 A long time ago, a family cooked and ate fish every day. One day, however, his wife had nothing to cook: no fish left. What was left in the pantry was just the sauce used until then, daily, for cooking fish. It was, of course, a waste to throw all this away, just because it wasn't fish. And then the question arose: why use what you have to cook something else? Vegetables, or chicken, for example.
When the husband returned home from work and asked for food, the wife was very worried about his possible reaction. "Delicious! How did you cook that? ” The husband seemed to be pleased with the wife, and in turn she was happy that the family liked what she had cooked. Later, the neighbors found out what had happened and resorted to the same solution when the fish was missing from the table. Yu xiang, originally used only for cooking fish, hence the name "fish flavor", has become a versatile spice, used with a wide range of foods. Culinary dishes cooked with yu xiang have been called "fish-flavored food" ever since.

Component ingredient
The mixture of garlic, ginger and green onion (the three ingredients being considered a kind of culinary "trinity" for Chinese cuisine) is often compared to a French mirepoix (onion, petiole celery and carrots). In addition to this trinity, a yu xiang sauce also includes sugar, salt, douban jiang pasta, soy sauce, hot peppers, etc.

The hot peppers used in yu xiang come from "pao la jiao", a spice obtained by pickling fresh hot peppers, whole, in brine. In fact, yu la jiao was traditionally used, meaning a modified pao la jiao. The spectacular point of this variant of pao la jiao is the fact that a live carp is added to the brine, which is finally marinated together with the hot peppers, giving an extra taste, due to the fact that it is a source of umami. Because of this, yu la jiao is also called "hot pepper with fish".
However, the practice of sacrificing a carp in pickling brine is no longer so popular, so pao la jiao has kind of replaced yu la jiao. Here is a simple recipe by which you can get a pao at jiao at home.

ingredients:
1.2 liters of water
300 g of salt
500 g whole red or green hot peppers
1 tablespoon Szechuan pepper
500 g fresh ginger

Instructions:
Wash the pickle jar very well and drain the water. All ingredients are washed thoroughly and drained. Then dry with paper towels.
Pour the water into a large pot and bring to the boil. Extinguish the flame and allow the water to cool naturally.

Place a layer of hot peppers and slices of ginger in the jar, then sprinkle a layer of salt with a few Szechuan peppercorns. Repeat the operation until all the peppers and ginger have been used. Pour the cooled water into the jar. Care must be taken to cover all ingredients with liquid. Cover the jar and seal as well as possible to prevent air penetration. Store the jar for a week, away from heat and light.
Other vegetables can be added, such as cabbage, green beans, cucumbers and radishes.

The most important ingredient in yu xiang is "Pi Xian bean paste", or "Pi Xian toban jiang", a paste (its name is also written "douban jiang" or "doubanjiang") made from broad beans, fermented together with hot peppers.
Broad beans are prepared after a procedure that lasts between three and five months. It is boiled, then mixed with wheat flour and fermented for 6-7 days. It is then mixed with salt, aerated for about 45 days, until the paste turns red. Add salt and crushed hot pepper again, and the mixture is left to ferment for 3-5 months.
Toban jiang prepared in Pi Xian is one of the very popular spices in Szechuan culinary culture. This paste is quite salty and quite hot, so it is used in small quantities as a general rule, a tablespoon of Pi Xian paste is enough for 2 servings.

Preparation
A correct preparation of the yu xiang mixture is done by combining the pickled peppers pao to jiao, finely chopped, with green onions, ginger and garlic, and finely chopped. The four ingredients are mixed in relatively equal proportions, although some prefer to use more green onions than ginger and garlic combined. This mixture is then fried in oil until it begins to remove the flavors, then water, starch, sugar and other flavors are added. This creates a sauce for different dishes.

Culinary uses
Yu xiang is used today especially for cooking chicken, pork and beef, as well as vegetarian dishes.
It should be noted that the dishes cooked with this mixture also contain, in the title, the words "yu xiang". For example, the most popular recipes that use yu xiang are the following:
Yu Xiang Rou Si (Pork strips with fish flavor)
Yu Xiang Qie Si (Fish flavored eggplant strips)
Yu Xiang Ji Si (Chicken strips with fish flavor)
Yu Xiang Niunan (Fish Flavored Beef)


Top 9 Chinese symbolic foods: from fish to birds

Is there a major holiday that is not celebrated with a special festive food? Given the important role that food plays in Chinese culture, it is not surprising that many foods have a symbolic meaning. The symbolic meaning of a food product can be based on its appearance or the way the Chinese word sounds. Here are some symbolic Chinese foods.

Eggs have a special symbolic meaning in many cultures, and China is no exception. The Chinese believe that eggs symbolize fertility. After a baby is born, parents can have a "red egg and ginger" party, where hard boiled eggs are taken out to announce the birth. (In some regions of China, the number of eggs laid depends on the sex of the baby: an even number for a girl and an odd number if a boy was born).

Noodles

Tablets are a symbol of longevity in Chinese culture. They are as much a part of a Chinese birthday celebration as a birthday cake with lighted candles is in many countries. Since noodles symbolize a long life, it is considered very unlucky to cut a strip.

Over

Although Westerners sometimes try to look at a whole fish on a plate, in China, a whole-served fish is a symbol of prosperity. In fact, at a banquet it is customary to serve the last whole fish, indicated to the guest of honor. Fish also has symbolic meaning, because the Chinese word for fish, yu , sounds like a word of wealth or abundance and it is believed that eating fish will help you fulfill your desires next year.

If you are ever invited to a Chinese wedding banquet, do not be surprised to show a Peking duck platter on the banquet table. Ducks represent fidelity in Chinese culture. Also, red dishes are presented at weddings, as red is the color of happiness. (You will find that they are served at New Year's Eve banquets for the same reason.)

In Chinese culture, the chicken is part of the symbolism of the dragon and the phoenix. At a Chinese wedding, chicken legs (sometimes called Phoenix feet) are often served with dragon food, such as lobster. Chicken is also popular in Chinese New Year, symbolizing a good marriage and the coming together of families (serving whole birds emphasizes the unity of the family).

Seeds (lotus seeds, watermelon seeds, etc.)

Visit an Asian bakery during the Chinese New Year and you will probably find a wide assortment of snacks with different types of seeds in them. Seeds full of seeds represent many children in Chinese culture.

Fruits - tangerines, oranges and grapefruits

Tangerines and oranges are freely removed during Chinese New Year, because the words for tangerine and orange tones are, for example, luck and wealth. As for the grapefruit, this great ancestor of grapefruit means abundance, because the Chinese word for pomelo sounds like the word for & quota had & quot.

And what about the sweet, steamy cakes that are so popular during the Chinese New Year season? Cakes such as Sticky Rice Cake have symbolic significance on several levels. Their sweetness symbolizes a rich, sweet life, while the layers symbolize the increase of abundance for the coming year. Finally, the round shape means family reunification.

Don't forget the vegetables!

The Chinese garlic clove symbolizes eternity, while the cone-shaped bamboo shoots are a symbol of wealth.

& quot; Do not reject the plate saying it is simply food. Blessing is a whole civilization in itself & quot. (Abdulhak Sinasi)


Pui Gong Bao

The meat is cut into pieces and mixed with the marinade sauce, mentioned above. After, put in the fridge for 30 minutes.

As for the meat, marinate it, prepare the vegetables. So, clean and cut into cubes peppers, carrots and onions. Garlic, hot peppers and ginger are cleaned and finely chopped.

You can also prepare the sauce, until one, another. Therefore, mix all the ingredients, mentioned above, and leave the resulting paste.

After the meat has been marinated enough, it is fried in oil for 3 minutes on high heat. Place the toast in a bowl and set aside.

The hazelnuts are fried for a few moments until you can smell them baking. Then remove to a plate and set aside.

Then, put a pan with oil on high heat, and when it is heated, put the hot peppers, cut, and after a few moments, put the pieces of ginger and garlic. Mix well, then add onions and leave to harden for 30 seconds.

Then add the peppers and carrots, cut. Leave for 1 minute, heat. Then add the meat and hazelnuts. Let it fry, all together, for 1 minute, then add the sauce, already prepared. Leave it on the fire until the sauce thickens.


How to make Yaki Mochi (Japanese cake with grilled rice)

Grilled Japanese mochi is probably one of the most rustic and traditional ways to enjoy traditional mochi or rice cakes. They are chewy and soft, with a delicious fried flavor for them. It's great as a snack, a plate, an appetizer, a breakfast or a meal.

Fresh round skewers are cooked to swelling and toast. The same result can be achieved by using & quotkiri mochi & quot, which is a stable rice cake that is dried and sold in the Japanese and Asian markets, individually sealed and packaged. For more information about Japanese mochi, read this article on our Japanese blog & quot Mochi (Japanese rice cake) & quot.

After the mochi is grilled, the mochi can be added to an ozone mushroom soup, which is a traditional dish served on the Japanese New Year. Or, the mochi can enjoy a dessert, in a sweet red zenzai bean soup or with sweet red beans.

The two most traditional methods that enjoy the taste of mochi are the soy sauce sweetened with sugar and wrapped in dried seaweed (isobeyaki mochi) and sweetened soybean powder kinako (kinako mochi).


Forget about diet! The last-minute method to lose weight FAST just by massaging your face

A recent study by Harvard Medical School showed that stimulating certain points on the face, such as the forehead and chin, by tapping with your fingers, promotes weight loss. Moreover, the effects of this procedure appear to be lasting.

These movements stimulate the activity of the amygdala, the region of the brain that controls the secretion of cortisol, the stress hormone, associated with an increase in appetite and sweets, according to libertatea.ro.

The main opponents of weight loss for people on a diet are not chocolate and french fries, but the emotional thrill, according to Jessica Ortner's The Tapping Solution for Weight Loss and Body Confidence. Unfortunately, traditional weight loss diets have no long-term effects, and more than a quarter of people on such a diet usually regain more weight afterwards.

The explanation is very simple: this method of weight loss triggers psychic mechanisms to inhibit the feeling of hunger.

The proposed technique involves lightly hitting certain acupressure points on the face and body, which causes the disappearance of uncontrolled appetite for unhealthy foods.

It is also called the "emotional release technique" and consists of hitting certain points on the body with your fingers. The method was developed in the 1970s and appeared in psychologists' offices.

Scientists who claim that the forehead, chin and collarbone are the areas that people instinctively massage when exposed to stressful situations have also intervened in support of this idea.

Thus, stimulating these points by tapping with your fingers reduces cortisol levels, which causes a decrease in appetite and weight loss.


Yu Xiang Chicken Rice - Recipes

Institute of Physical Chemistry, Polish Academy of Sciences, Warsaw, Poland and Institute of Chemistry, University of Podlasie, Siedlce, Poland

Institute of Physical Chemistry, Polish Academy of Sciences, Warsaw, Poland and Institute of Chemistry, University of Podlasie, Siedlce, Poland

Department of Chemistry “G. Ciamician ”, Alma Mater Studiorum University of Bologna, Bologna, Italy

Department of Chemistry “G. Ciamician ”, Alma Mater Studiorum University of Bologna, Bologna, Italy

Department of Chemistry “G. Ciamician ”, Alma Mater Studiorum University of Bologna, Bologna, Italy

Summary

Introduction: ECL Concept and Short Historical Overview

ECL Processes, Techniques, and Materials

Practical Applications of Electrochemiluminescence

Conclusions and Remarks about Possible Future Development


If you want to live long eat & # 8222 Yu Xiang chicken rice & # 8221

It is known that Asians are among the healthiest and longest-lived people on Earth. The Chinese have an obesity rate of 1.8% and a life expectancy of 73 years. More than half of Chinese meals consist of whole grains, vegetables and fruits. Their meals do not lack green vegetables, roots, soy, garlic or ginger, but also rice or rice products. Sometimes they choose to fry food quickly, but most of the time the meat and vegetables are steamed.

INGREDIENTS (3 servings)

two tablespoons of palm oil (if it is solid, put only one tablespoon)
15 cm from a leek root, cut into rounds
a grated carrot on a large grater
a m & acircna of red pepper cut accordingly
a m & acircnă of sliced ​​bamboo shoots
6-8 suitable mushrooms, washed and cut & icircn 4
350 ml Asian wok sauce
100 ml of teriaki sauce
two chicken legs (or chicken breast)
salt and white pepper to taste

Ingredients for rice:

250 g harlequin rice (I prefer it because it is a mix of rice, including brown and wild rice)
a m & acircnă of corn
a handful of green peas
a liter of warm water
salt


The difference between the Szechuan chicken and Hunan The difference between 2021

Every corner of the world has a place for Chinese cuisine. And two of the most popular dishes among the various oriental cuisines are Szechuan and Chicken Hunan. Despite their country of origin, these two dishes are not the same. They differ in composition, consistency and spiciness, distinctive of Chinese regions of origin. To better understand the intrinsic characteristics of their regional categories, we should define what differentiates Szechuan and Hunan cuisines from each other.

Szechuan cuisine is a Chinese style of cooking originating in Sichuan Province in southwest China, a region famous for its bold flavors, especially the pungency and spiciness resulting from generous portions of garlic and hot peppers, as well as the unique aroma of Sichuan pepper, a scent intense, fragrant, which produces a feeling of "longing" in the mouth. Peanuts, sesame paste and ginger are among the most distinctive ingredients. Add to this the dynamic taste, by methods of pickling, drying and salting.

Szechuan Chicken is a member of this category. Its sauce is a chili garlic paste, made with whole chili or ground. In principle, it consists of the following ingredients: boneless chicken breasts, no chicken breasts, egg whites and cornstarch for meat, Shao Xing rice, dry sherry or cooking wine, Worcestershire sauce, Tabasco sauce or chili paste, sesame oil, soy sauce, sugar, hot peppers, hot peppers, ground ginger, carrot steak, red peppers, chopped green onions and vegetable oil for the sauce. The feline is then cooked by frying the beaten chicken, frying the vegetable pan and mixing the sauce, stirring and frying everything for a minute or two. Szechuan chicken is best served with steamed rice. The dish is very easy to cook. Tastefully, it makes a good mix of sweet and spicy.

In contrast, Hunan cuisine - also known as Xiang cuisine - comes from the Xiang River region, Dongting Lake and Western Hunan Province. Even if it is divided according to the regions mentioned above, it is identified by "shore" - an ironing board and tongue. Like Szechuan cuisine, they use free amounts of hot peppers, garlic and, in addition, rats. However, compared to Szechuan, Xiang is more prominent for being dry, purely warm and - most often - oilier. Hunan cuisine is said to tend to be purer and simpler than the taste of Szechuan cuisine. It is generally composed of a wide range of fresh ingredients combined with smoked and cured meat. What makes it unique is that its menu changes depending on the season the local ingredients are used to complete the season. Cold meat with meatballs helps locals cool down in the summer, while hot, spicy dishes are ideal for staying warm in the winter.

Recipes for Hunan chicken include: fly-sized chicken, light soy sauce, sherry, chopped ginger, hot pepper, onion, chicken soup, wine vinegar, sugar, salt, anise pepper powder, and cornstarch. First, the chicken is marinated in a soy sauce, sherry and ginger mixture for about 20 minutes. Meanwhile, the remaining liquid ingredients are mixed separately. The vegetables are then stirred for a few minutes. After that, mix everything together and simmer until the chicken is tender. This dish is best associated with rice. Hunan chicken tends to be more spirited, but fuller of taste.

Summary:

1) Szechuan and Hunan chicken are made in China from two different regions.
2) Both dishes contain large amounts of peppers and garlic. Hunan, however, is generally hotter in flavor than Szechuan dish.
3) Szechuan chicken has a good mix of sweet and spicy, while Hunan chicken is fuller and hotter.


Video: 陳小春 獨家記憶 全球中文音樂棒上榜 20160402 (September 2021).