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Črni poper je morda odgovor, ki ga iščete za prihajajoče ohladitve. S svojo toplino bo prav lepo pogrel vaše želodčke, zato smo ga za spremembo postavili v glavno vlogo v preprosti jedi z nekoliko kitajskim melosom. Osnova bodo tokrat kitajske sestavine, kot so svetla sojina omaka, vino za kuhanje Shaoxing in ostrigina omaka. In seveda sveže mleti črni poper

 

POTREBUJEMO

- 500 g piščančjih stegen brez kosti

- pol rdeče paprike

- pol zelene paprike

- polovico stebla manjšega pora

- 1 manjšo rdečo čebulo

- 3 večje stroke česna

- sol

- žlička sode bikarbone

- 2 žlici olja

 

ZA OMAKO

- 3 jušne žlice svetle sojine omake

- 3 jušne žlice medu

- 2 jušni žlici ostrigine omake

- 1,5 jušna žlica kitajskega vina Shaoxing

- 1 jušna žlica sveže grobo mletega črnega popra

- 1 čajna žlička koruznega škroba

 

 

POSTOPEK

1. Piščančja stegenca očistimo open, maščobnih blazinic in narežemo na manjše koščke.

2. Postavimo v posodo in koščke dobro pregnetemo s sodo bikarbono. Pustimo počivati pol ure, da se meso zmehča.

3. Papriki in por narežemo na 1-2 velike koščke, čebulo na krhlje, česen pa grobo sesekljamo.

4. Sestavine za omako zmešamo in postavimo na stran, da se okusi povežejo.

5. V voku ali globoki ponvi segrejemo olje do vrelišča in popražimo meso 4-5 min, nato odstavimo in postavimo na stran.

6. V istem voku na hitro popražimo zelenjavo, odstavimo in postavimo na stran.

7. Nazadnje v voku zavremo omako, znižamo ogenj, dodamo koruzni škrob in na lahnem ognju počasi kuhamo, da se omaka zgosti.

8. Na koncu dodamo praženo meso in zelenjavo ter pokuhamo še minuto ali dve.

Postrežemo s kratkozrnatim rižem.

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