Chicken Sillao

El Chicken Sillao It is the largest representation of contribution of Chinese oriental cuisine to the cookbook and culture of Peru that has remained within its territory not only to excite its guests with each bite, but also to evolve and delight the entire country with new trends and recipes.

El chair is the Peruvian way of referring to a preparation with soy sauce, which is the fundamental ingredient in many of the oriental dishes. In this case, the chair It is the way in which the realization of the chicken should be based, it is the main characteristic with which to work in this dish.

Day Today we will present you the recipe for Chicken Sillao in its maximum splendor, with its Chinese roots and with the Peruvian touch that characterizes it so much.

Chicken Sillao Recipe

Ingredients

• 4 pieces of chicken
• 2 cups Chinese vegetables (jolanta, mung bean, or Chinese onion)
• 3 tbsp. ginger
• 1 tbsp. anise
• 1 tbsp. of garlic
• 1 tbsp. ground cinnamon
• 1 tbsp. cumin
• 1 tbsp. sugar
• 1 red bell pepper diced
• 1 bell pepper without seeds diced
• 1 bottle of soy sauce
• 1 cup of Chuño or potato starch to thicken
• 1 cup chicken broth
• 1 cup vegetable oil
• Parsley to decorate to taste
• Salt and pepper to taste
• Chinese cabbage to taste

Utensils

• Glass bowl or some metallic material
• Knife
• Cutting board
• Olla
• 2 pans
• Absorbent paper
• Wooden spoon

Preparation

1. In a bowl add all dry ingredients, such as anise, cinnamon, salt, pepper, garlic and cumin, and with the help of your hand mix each species so that the flavors combine with each other.
2. Wash and thoroughly clean each piece of chicken, so that the skin, fat and prominent bones of the animal are removed.
3. Take the chicken and make small holes with the help of a fork or knife, so that by means of them the cooking of the chicken is fast and deep. In addition, with this technique each added flavor and ingredient will be better absorbed by the animal.
4. Place the chicken next to the dry ingredients for approximately 1 hour so that each part absorbs all the flavor.
5. Then, in a pot with a little oil, brown the chicken pieces. Once ready, remove from heat and park each piece to drain under absorbent paper.
6. Place a little oil under a clean pan, at the same time add a cup of chicken broth, ten drops of soy sauce and salt and pepper to taste. Mix with a spoon and Let everything heat up for about 5 minutes..
7. Add the chicken (which we had already sealed) to the previous preparation. Let cook for 10 minutes checking that all the liquid is not consumed.
8. In half a cup of water, disintegrate two tablespoons of potato or Chuño starch and a tablespoon of sugar, try to remove all the lumps so that there is a smooth and almost translucent mixture. When ready or at the desired texture, add it to the chicken.
9. Let the mixture thicken for a further 10 minutes while stir constantly so nothing sticks.
10. In a separate pan, sauté the Chinese vegetables with the paprika, ginger and chili; season with a little salt, pepper and a few drops of soy. Then bring these vegetables to the chicken and stir for a few seconds. Turn off the heat and let all the preparation rest before serving.
11. In a shallow or deep dish, as you prefer, I placed the vegetables making a “bed” with them (in association with some Chinese cabbage) so that the chicken to be included "rest". Serve with white rice, baked potatoes and decorate with a few leaves of parsley, cilantro or fresh basil.  

Recommendations to prepare an exquisite dish

To make a tasty Chicken Sillao from the hand to all the Chinese-Peruvian style, you should keep in mind the following tips and suggestions that will not only help you make the dish under discussion, but will also make your experience in the kitchen a moment of joy and happiness because you will get, on your first try, total success in this preparation:

• buy chicken pieces fresh, pink and without strange colors or smells. Likewise, if you want to use a chicken from your own breeding where you choose and cut the pieces, it is also allowed.
• Always display wash each part of the animal with enough water and if necessary, remove the skin or fat that is left over or that is excessive for your taste.
• Necessary let the chicken rest with the dry ingredients in a cool place, free of external odors and during the time in which it is observed that each piece has already taken on the expected color and flavor.
• Buy a quality soy sauce, that its content is higher in soy than in water, this will make the chicken sauce more concentrated.
• Distribute the salt and pepper evenly throughout the preparation so that everything is left with the ideal balance of flavors.
• In the preparation of the sauce with the chicken broth add 3 teaspoons of Pisco Alcoholado to give it a particular smell and taste.
• In case the chicken juice and sauce is reduced you can use both water and more chicken broth to maintain the flavor, because the dish is characterized by being juicy and this liquid should not be missing.

Nutritional contribution to the body

In this recipe the protagonist is the chicken, so today we will show you its nutritional content and the contribution that each of its parts gives to our body.

In this sense, the chicken is one of the proteins with the highest demand for consumption, because nutritionists are the first to advise eating this delicious sustenance due to its content of 10,3 grams of fat and 170 kilograms of energy, which empowers and rehabilitates each organism for daily activities.

In addition, chicken has complex vitamins B and D, as well as a high and varied content of minerals such as iron and potassium, which have a series of benefits for circulation and the musculoskeletal system in children and older adults.

Likewise, chicken meat is high in protein, rich in phosphorus and selenium (Essential mineral for the growth of healthy tissues within the human body) that helps prevent diseases such as cataracts and skin deficiency, raises immunity, eliminates weakness, regulates digestion, improves the nervous system, prevents migraine, heart failure, systematizes high cholesterol and prevents diabetes of all kinds.

However, not only is chicken the ingredient that provides both good flavor and quality nutrients to the dish, but the vegetables and natural flavorings used to accompany and highlight the flavors are also responsible for transmitting a healthy touch to each organism.

Given this, below is a recount of the nutritional contribution that some of the ingredients used reveal to each of us:

For every 100 grams of Chinese vegetables (jolanta, mung bean or Chinese onion):

• Calories: 13 gr
• Carbohydrates: 2.2 gr
• Proteins: 1.5 gr
• Fiber: 1 gr

For every 100 grams of ginger we obtain:

• Calories: 336 gr
• Magnesium: 3.5 gr  
• Iron: 2.7 gr
• Manganese: 3.8 gr
• Zinc: 1.0 gr
• Potassium: 2.67 gr
• Vitamina: C B3, B6, B1, B2, B9 and vitamin E

For every 100 grams paprika there are:

• Calories: 282 gr
• Sodium: 68mg
• Potassium: 2.2 mg
• Carbohydrates: 54 gr
• Fiber food. 35 gr
• Proteins: 14 gr
• Iron: 21 gr
• Calcium: 229 mg

For every 100 grams of anise we get:

Specifically, anise provides vitamins A, B and C that benefit our eyesThey also ensure the iron retention and they allow the body to take advantage of the energy of the additional food that is ingested. It contains calcium, phosphate, zinc, magnesium and potassium, minerals that improve muscle performance and strengthen bones.

For every 100 grams of garlic we find:

Proteins, iodine, phosphorus, potassium, vitamin B6 and sulfur compounds. Garlic is a great source of minerals that help with nervous system regulation and by the Ministry of Home Affairs of the Government of Spain with the prevention of various cognitive diseases and diabetes.

For every 100 grams of cumin we acquire: 

Vitamins such as magnesium, vitamin E, potassium, phosphorus, calcium, iron and vitamin A. The benefits of cumin circulate in its iron-rich minerals that strengthen the immune system, which increases defenses and helps fight diseases such as iron deficiency anemia.