Chicken Chi Jau Kay

The history of food chifa It originates with the arrival in Peru of the first Chinese. chifa is a word used in Peru to refer both to food of Chinese origin and to those who adopted and received Chinese immigrants in October 1849. But it was not after 1874 that the Chinese arrived in Peru with better working conditions due to agreements signed between the Peruvian government and China, thus bringing their culture and especially the culinary or gastronomic branch, and it is where it begins to call Chinese food based in Peru as Chifa.

The plate Chi Jau Kay o chijaukay (Kay which means hen) is one of the most popular Peruvian dishes in the entire territory. Originally, it was made with hen, but later it was forced to be made with chicken, as this is a softer and softer animal than the hen. Likewise, it is carried out together with the boiled sauce which is spectacular to the delight of the palates, since it is made from Chinese spices used to marinate chicken, full of colors, smells and textures that are difficult to define.

This type of dish is accompanied very well with a garnish of hoop rice, another Peruvian classic, or simply with Chifa rice, which means "without salt." It can also be accompanied, depending on the tastes or preferences, with salty noodlesThe Chifa being the most requested, because it provides a neural flavor that does not obscure or hide all the flavor of the chicken.

At first, the chicken Chi Jau Kay It was made with thigh of chicken boneless, accompanied by Chinese beans, (also popularly called as mung beans or green soybeans from the Fabaceae family, both grown in China, African countries and also in the tropical climate regions of Peru) mensi sauce and chuño flour (the chuño or chuno is originally from the Peruvian Andes and is considered as a modified potato) or tunta (which is the result of the dehydration of the potato or tall tuber).

Before serving, the meat was minced and garnished with sprinkles of a hoisin sauce (typical Chinese dipping sauce included in popular dishes such as Pekingese duck, prime roll, mi shu pork or barbecued pork; it is also known and used in Vietnamese cuisine where it is called black sauce) and sesame (The sesame indicum, is a plant of the genus sesamum, whose seeds are popularly known as sesame or sesame, are edible. The plant is cultivated for its seeds rich in oil that is used in gastronomy together with hamburger bread, as in sweets and delicacies).

Later adorned with chinese onion (Allium fistulosum, commonly called white onion in Ecuador, spring onion in Spain, Chinese onion in Peru, green onion in Paraguay, long onion or branch onion in Colombia, cambray onion in El Salvador, Mexico, Dominican Republic and Bolivia, chives in Puerto Rico, Chile and Venezuela, chives in Panama, Costa Rica and Honduras is a kind of allium onions.) It was accompanied with white rice or tigernut rice as a garnish and a cup of tea or warm water.

Chicken Chi Jan Kay Recipe

Ingredients

• Salt to taste
• 1 cup of white pepper
• 1 cup sesame seed
• 1 cup of sesame
• 1/2 cup of chicken broth
• 1/2 teaspoon of Chinese cinnamon or powder 5 species
• 1/2 yellow bell pepper, chopped
• 1 tablespoon minced garlic
• 1 tablespoon of chopped red onion
• 1 spoon of sugar
• 1 tablespoon of pisco or Chinese rice liquor
• 1 tablespoon sesame or sesame oil
• 1 tablespoon minced ginger or kion
• 2 tablespoons oyster sauce
• 2 boneless chicken thighs
• 2 tablespoons soy soy sauce
• 2 tablespoons of die diluted in water
• Enough cornstarch to fry

Additional materials

• Two pots to boil the chicken pieces
• Container, bowl, plastic cups or packages of your choice
• Fork, knife and pliers
• A deep frying pan or cauldron
• Adsorbent paper
• Dish towel
• Deep and flat plates
• Tray
• Fork or spoon

Preparation

The first step of this recipe consists of place the oyster sauce, soy sauce, minced ginger, minced garlic, Chinese cinnamon, minced yellow pepper, minced white Chinese onion, salt to taste, sugar and the chicken broth in a bowl or bag great.

Then, to your preference, add a pinch of sesame oil, pepper and white to the mixture. When you finish adding all the ingredients above, it is necessary to give it a few turns with a cutlery to integrate each flavor into the mix.

When obtaining a paste of dark color and thick consistency, the thighs, covering them completely with the mixture. This chicken should be left to marinate for 1 hour inside the refrigerator, this in order for each piece to absorb the games and flavor of each added ingredient.

After the marinating process, the thighs should be taken out from the fridge to proceed to the next step. This consists of "boil them ", as follows.

First, they are removed from the plastic casing and placed in a flat plate on top to a deep container (special for cooking) to serve as a steamer and not as a means or instrument for direct boiling, since it is a style in which the chicken will acquire all the ingredients of the first mixture and also will keep his juiciness inside and its color outside. 

This deep pot should be filled with boiled water up to half its capacity, over the plate with the chicken pieces and part of the sauce and also, to cover the vapors, you need to seal with another olla overturned sling. Cook this for 40 minutes and when the time is up, just remove the top pot and let the steam escape.

Then, separate the juices and liquid materials of the cooked thighs. Head to the workbench and spread enough cornstarch on a plate, move the chicken without juices into the cornstarch, and fill each piece completely.

With a pan previously heated, next to the fully hot oil, throw the thighs to fry, wait for them to brown, work that will last between 5 to 10 minutes.

Take each piece out of the pan and do not limit yourself to removing the excess oil, this will be achieved with the help of absorbent paper or towels. At this point the chicken is done.

Now, for the respective salsa that accompanies and covers the chicken, first the juices from the previous cooking are heated (part of what was raw and of those liquids that appeared from the steam cooking) and the diluted chuño in water until the desired texture is achieved, this can vary in color and concentration depending on the amount of chuño added, likewise, when cooking is finished and when the desired joint has been achieved, it must be let rest but never let them cool completely. 

To finish, the chicken should cut in medium pieces, between 5 to 6 cm in length, to later be placed on the plate next to white rice or arroz chaufa and bathed with the sauce. And that, for a better presentation, you can decorate with pieces of raw Chinese onion, sesame or some aromatic branch.

Tips and suggestions for better preparation

It does not matter if it is your first time making this recipe or if you are already an expert in cooking this Peruvian mango, we all always need some advice or suggestion to help us evolve as cooks or simply, to better understand the preparation and increase the quality of the dish.

To achieve this, below we expose for you a series of recommendations that we hope and are useful for your moment in the kitchen when preparing the Chi Jau Kay chicken:

• It is always necessary to leave marinate the chicken in a cool place, free from external odors and for as long as it is observed that the chicken has already taken the color and until the adequate texture
• Always choose one original soy sauce, of Asian origin and made with special ingredients, with little water and a high concentration of soybeans and derivatives
• Buy chicken pieces freshpink and no strange colors or odors
• Lava always prey chicken and remove blood or segregations included in the animal
• Do not let long time the chicken in the oil, since it was previously cooked and what you want is to get the crispiness of the wrap
• Do not place Many pieces chicken to fry
• To achieve a better and uniform layer, it is necessary to flour very well each piece
• It is recommended to place the flour in a bag and place the chicken inside it, close the bag and beat the chicken inside it to get a piece well wrapped in the product
• When having the chicken ready, it is always advisable to add a little kion grated, this to give it a spicy touch
• Have all the ingredients, utensils and the recipe by hand at the time of preparation, in order to obtain the desired preparation without setbacks

Nutritional table

This preparation includes a series of calories, Vitamins and proteins beneficial for the body, however, eating this recipe in excess can be counterproductive for the body.

El chicken Chi Jau Kay he is rich in proteins and carbohydrates, mainly thanks to the chicken and the added rice, also to the vegetables that are used for the preparation of the sauce and the garnish, since they are high in fiber and iron.

Also, the chicken It is one of the healthiest foods in the basic basket that exists and is highly variable in its preparation, so its consumption is indicated by nutritionists from the rearing stage to mature life, and that together with recipes like this one it is made plus pleasant your intake.

It is estimated that each 100 gr of chicken meat provides an average of 160 grams of calcium and for each variation of aging and region; the breast It is the majority of the animal that has high calories, because it provides 10% of total protein per 30 g, 7.7 of total fat distributed in 2 g of saturated fat, 2.5 g of poly-saturated fat and 3.4 of mono fat. saturated, in addition to 10 mg of cholesterol and 2,4 g of carbohydrate.

As for minerals the following amounts have been determined for each 100 gr of chicken:

• Phosphorus 43,4
• Potassium 40.2
• 3,8 mg
• Soccer 1.8
• Iron 0.1
• Copper, magnesium, sodium, zinc and selenium in amounts less than 0.1 g of each