Chijaukay chicken is a Chinese-peruano dish result of the fusion of both gastronomies during Chinese immigration to Peru. For the most part, they were Chinese (cantons) that had as main ingredients the Kion, known as ginger, soy sauce, Chinese onion or chives, oyster sauce, etc., who promoted the creation of these recipes. With them, multiple avocados were elaborated that today are part of the traditional gastronomy of this country. Within this wide variety of dishes, the TiPakay chicken, Chijaukay chicken, Kamlu Wantan, Wantan soup and chaufa rice stand out. Most of these dishes are accompanied by white or chaufa and fried rice with tamarind sauce. Chijaukay is a dish made of leg, meeting or boneless breast bathed in a sauce sauce with oyster with oyster and decorated with white sesame. In Recipesgatis we want to teach you to prepare this delicious and easy dish from your home, so that these steps follow how to prepare chijaukay chicken.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make chijaukay chicken: |
| 3 boneless legs or 1 chicken breast 700 milliliters of chicken broth 3 branches of Chinese onion or chives 2 cloves of garlic 2 tablespoons of ostion sauce 2 tablespoons of dark soybean sauce 1 tablespoon soup of Clear soybean sauce (soft) 1 tablespoon of china cinnamon 1 tablespoon of brown sugar 2 tablespoons of sesame oil or ajonjolà 3 tablespoons of cornstarch or chuño 300 grams of maicena ½ liter of Freir vegetable oil ½ kion medium (ginger) 1 jet of pisco or rice liquor |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make chijaukay chicken:
1. finely cut 1 or 2 stems of Chinese onion (the white part) and reserve.
2. With the help of a grater, the Kion or Jengibre. Then, put it up until you get all the liquid and reserve it. The pulp, which you will not need for this chijaukay chicken recipe, you can save it for other elaborations. For example, you can make ginger bread.
3. You can use both chicken and breast leg, and even a bit of each. We have used half a breast and 2 boneless legs. The breasts should cut them into thick strips, while the boneless leg is preferable to cut it into medium pieces. Reserve meat in a large container.
4. Incorporate the following ingredients into the meat container: sesame China, 1 clove of peeled and chopped garlic and Chinese cinnamon. Mix and refrigera. The chicken must macerate in the fridge for 20-25 minutes.
5. In a pot with a stream of oil, fry 2-3 pieces of kion (ginger), 1-2 branches of chives (green part) and 1 clove of garlic peeled whole.
6. Add the broth or chicken bottom, a tablespoon of Chinese cinnamon, a tablespoon of dark soy sauce and oyster sauce. Cook everything together for 10 minutes over medium heat. Do you want to learn to prepare your own chicken background? Don miss our grandmothers chicken broth recipe.
7. With the help of a strainer, remove the kion, onion and garlic from the anterior broth. Apart, dilute the cornstarch in cold water and add it to the broth in the form of a jet. Move with the help of a globe to form the sauce and reserve it.
8. In a deep pot or pan, add the vegetable oil to heat it over medium-high heat. While heating, he passes chicken pieces already macerated by the chuño or cornstarch, ensuring that all the sides are well covered.
9. When the oil is hot, fry the chicken pieces first over low heat and finally over medium heat. Remove them and place them in a strainer when they are golden.
10. Cut the pieces in half and place them on a plate to be able to mount the Chijaukay chicken recipe.
11. Distributes hot sauce on the meat, sprinkle sesame seeds and the green part of the well-chopped Chinese onion. Do not hesitate to accompany this delicious chijaukay chicken with rice. To enjoy!
