{"id":1777,"date":"2026-11-01T20:47:35","date_gmt":"2026-11-01T19:47:35","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1777"},"modified":"2026-11-01T20:47:35","modified_gmt":"2026-11-01T19:47:35","slug":"sladkokysele-kureci-palicky-tangcu-jitui-%e7%b3%96%e9%86%8b%e9%9b%9e%e8%85%bf","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1777","title":{"rendered":"Sladkokysel\u00e9 ku\u0159ec\u00ed pali\u010dky \u2013 T\u00e1ngc\u00f9 j\u012btu\u01d0 \u2013 \u7cd6\u918b\u96de\u817f"},"content":{"rendered":"\n
\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Po\u010det porc\u00ed:<\/strong> 2<\/p>\n\n\n\n

<\/p>\n\n\n\n

Jde o dom\u00e1c\u00ed \u010d\u00ednsk\u00e9 du\u0161en\u00e9 ku\u0159e ve sladkokysel\u00e9 om\u00e1\u010dce, nikoli o sma\u017een\u00e9 ku\u0159e ve v\u00fdrazn\u011b sladk\u00e9 om\u00e1\u010dce zn\u00e1m\u00e9 z \u010d\u00ednsko-americk\u00fdch restaurac\u00ed. Ku\u0159ec\u00ed pali\u010dky se nejprve ope\u010dou a potom dus\u00ed v om\u00e1\u010dce ze s\u00f3jov\u00e9 om\u00e1\u010dky, octa, r\u00fd\u017eov\u00e9ho v\u00edna, \u010desneku a cukru. Nakonec se om\u00e1\u010dka zredukuje, a\u017e je tmav\u00e1, leskl\u00e1 a obaluje maso.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Suroviny<\/h2>\n\n\n\n
    \n
  • 6 ku\u0159ec\u00edch pali\u010dek s kost\u00ed a k\u016f\u017e\u00ed<\/li>\n\n\n\n
  • 1 l\u017e\u00edce neutr\u00e1ln\u00edho rostlinn\u00e9ho oleje<\/li>\n\n\n\n
  • 2 l\u017e\u00edce hn\u011bd\u00e9ho cukru<\/li>\n\n\n\n
  • 5 strou\u017ek\u016f \u010desneku, rozm\u00e1\u010dknut\u00fdch<\/li>\n\n\n\n
  • 2\u20133 tenk\u00e9 pl\u00e1tky \u010derstv\u00e9ho z\u00e1zvoru<\/li>\n\n\n\n
  • 2 l\u017e\u00edce Shaoxing v\u00edna nebo michiu<\/li>\n\n\n\n
  • 1 l\u017e\u00edce + 2 l\u017ei\u010dky sv\u011btl\u00e9 \u010d\u00ednsk\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky<\/strong><\/li>\n\n\n\n
  • 1 l\u017ei\u010dka tmav\u00e9 \u010d\u00ednsk\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky<\/strong><\/li>\n\n\n\n
  • 3 l\u017e\u00edce neochucen\u00e9ho r\u00fd\u017eov\u00e9ho octa nebo \u010d\u00ednsk\u00e9ho \u010dern\u00e9ho octa<\/li>\n\n\n\n
  • 1\u20132 \u010derven\u00e9 chilli papri\u010dky, nakr\u00e1jen\u00e9<\/li>\n\n\n\n
  • p\u0159ibli\u017en\u011b 240\u2013300 ml hork\u00e9 vody, p\u0159\u00edpadn\u011b podle pot\u0159eby<\/li>\n\n\n\n
  • 2 jarn\u00ed cibulky, nakr\u00e1jen\u00e9 na asi 2\u20133cm kusy<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    Postup<\/h2>\n\n\n\n
      \n
    1. Ku\u0159ec\u00ed pali\u010dky d\u016fkladn\u011b osu\u0161te pap\u00edrovou ut\u011brkou.<\/li>\n\n\n\n
    2. V \u0161irok\u00e9 hlub\u0161\u00ed p\u00e1nvi, woku nebo hrnci rozeh\u0159ejte na st\u0159edn\u00edm ohni 1 l\u017e\u00edci oleje.<\/li>\n\n\n\n
    3. P\u0159idejte ku\u0159ec\u00ed pali\u010dky a op\u00e9kejte je p\u0159ibli\u017en\u011b 3\u20134 minuty z ka\u017ed\u00e9 strany<\/strong>, aby se zat\u00e1hly a z\u00edskaly p\u011bknou hn\u011bdou barvu. V t\u00e9to f\u00e1zi nemus\u00ed b\u00fdt uvnit\u0159 hotov\u00e9.<\/li>\n\n\n\n
    4. St\u00e1hn\u011bte teplotu na n\u00edzkou. Ke ku\u0159eti p\u0159idejte rozm\u00e1\u010dknut\u00fd \u010desnek, z\u00e1zvor a hn\u011bd\u00fd cukr.<\/li>\n\n\n\n
    5. Asi 30\u201360 sekund<\/strong> opatrn\u011b prom\u00edch\u00e1vejte, aby se \u010desnek a z\u00e1zvor rozvon\u011bly a cukr za\u010dal rozpou\u0161t\u011bt. D\u00e1vejte pozor, aby se cukr ani \u010desnek nep\u0159ip\u00e1lily.<\/li>\n\n\n\n
    6. P\u0159ilijte Shaoxing v\u00edno nebo michiu, sv\u011btlou s\u00f3jovou om\u00e1\u010dku, tmavou s\u00f3jovou om\u00e1\u010dku a ocet. P\u0159idejte nakr\u00e1jen\u00e9 chilli papri\u010dky.<\/li>\n\n\n\n
    7. Pali\u010dky n\u011bkolikr\u00e1t oto\u010dte, aby se ze v\u0161ech stran obalily vznikaj\u00edc\u00ed om\u00e1\u010dkou.<\/li>\n\n\n\n
    8. P\u0159ilijte tolik hork\u00e9 vody, aby sahala p\u0159ibli\u017en\u011b do poloviny v\u00fd\u0161ky ku\u0159ec\u00edch pali\u010dek<\/strong>. Obvykle posta\u010d\u00ed p\u0159ibli\u017en\u011b 240\u2013300 ml, ale mno\u017estv\u00ed z\u00e1vis\u00ed na velikosti n\u00e1doby.<\/li>\n\n\n\n
    9. P\u0159ive\u010fte k varu, potom st\u00e1hn\u011bte na m\u00edrn\u011bj\u0161\u00ed teplotu, p\u0159iklopte poklic\u00ed a zvolna duste 25\u201330 minut<\/strong>. P\u0159ibli\u017en\u011b v polovin\u011b du\u0161en\u00ed pali\u010dky oto\u010dte.<\/li>\n\n\n\n
    10. Jakmile je maso m\u011bkk\u00e9 a prope\u010den\u00e9, sundejte poklici.<\/li>\n\n\n\n
    11. Zvy\u0161te teplotu na st\u0159edn\u00ed a om\u00e1\u010dku dal\u0161\u00edch p\u0159ibli\u017en\u011b 8\u201312 minut<\/strong> redukujte. Pali\u010dky p\u0159i tom n\u011bkolikr\u00e1t oto\u010dte, aby se postupn\u011b obalily tmavou lesklou om\u00e1\u010dkou.<\/li>\n\n\n\n
    12. Redukci ke konci pe\u010dliv\u011b hl\u00eddejte. Om\u00e1\u010dka obsahuje cukr a po odpa\u0159en\u00ed v\u011bt\u0161\u00ed \u010d\u00e1sti vody se m\u016f\u017ee pom\u011brn\u011b rychle za\u010d\u00edt p\u0159ipalovat.<\/li>\n\n\n\n
    13. Pokud by om\u00e1\u010dka zhoustla d\u0159\u00edve, ne\u017e bude ku\u0159e dostate\u010dn\u011b m\u011bkk\u00e9, p\u0159ilijte mal\u00e9 mno\u017estv\u00ed hork\u00e9 vody a pokra\u010dujte v du\u0161en\u00ed.<\/li>\n\n\n\n
    14. Nakonec p\u0159idejte jarn\u00ed cibulku, kr\u00e1tce ji prom\u00edchejte s ku\u0159etem a om\u00e1\u010dkou a vypn\u011bte plotnu.<\/li>\n\n\n\n
    15. Pod\u00e1vejte s du\u0161enou jasm\u00ednovou r\u00fd\u017e\u00ed a podle chuti ji p\u0159elijte trochou om\u00e1\u010dky z p\u00e1nve.<\/li>\n<\/ol>\n\n\n\n

      <\/p>\n\n\n\n

      Pozn\u00e1mka<\/h2>\n\n\n\n

      V t\u00e9to vyzkou\u0161en\u00e9 verzi je oproti p\u016fvodn\u00edmu receptu v\u00fdrazn\u011b omezen\u00e9 mno\u017estv\u00ed tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky:<\/p>\n\n\n\n

        \n
      • 1 l\u017e\u00edce + 2 l\u017ei\u010dky sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky<\/strong><\/li>\n\n\n\n
      • 1 l\u017ei\u010dka tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky<\/strong><\/li>\n<\/ul>\n\n\n\n

        Pou\u017eity byly \u010d\u00ednsk\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky Pearl River Bridge Superior Light Soy Sauce<\/strong> a Pearl River Bridge Superior Dark Soy Sauce<\/strong>.<\/p>\n\n\n\n

        I s pouhou 1 l\u017ei\u010dkou tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky z\u00edsk\u00e1 pokrm dostate\u010dn\u011b tmavou barvu a v\u00fdraznou chu\u0165. V\u011bt\u0161\u00ed pod\u00edl sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky z\u00e1rove\u0148 nech\u00e1 l\u00e9pe vyniknout samotnou chu\u0165 om\u00e1\u010dky a nep\u016fsob\u00ed tak t\u011b\u017ece.<\/p>\n\n\n\n

        Pro hlub\u0161\u00ed a v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 lze pou\u017e\u00edt \u010d\u00ednsk\u00fd \u010dern\u00fd ocet<\/strong>. S klasick\u00fdm neochucen\u00fdm r\u00fd\u017eov\u00fdm octem bude v\u00fdsledn\u00e1 chu\u0165 sv\u011btlej\u0161\u00ed a ost\u0159eji sladkokysel\u00e1.<\/p>\n\n\n\n

        P\u016fvod:<\/strong> \u010d\u00ednsk\u00e1 dom\u00e1c\u00ed kuchyn\u011b. Recept vych\u00e1z\u00ed ze sladkokysel\u00e9ho zp\u016fsobu \u00fapravy t\u00e1ngc\u00f9<\/em> a byl inspirov\u00e1n pokrmem T\u00e1ngc\u00f9 p\u00e1ig\u01d4 \u2013 \u7cd6\u918b\u6392\u9aa8<\/strong>, tedy sladkokysel\u00fdmi vep\u0159ov\u00fdmi \u017eeb\u00edrky.<\/p>\n\n\n\n

        Ov\u011b\u0159eno p\u0159i va\u0159en\u00ed:<\/strong> tato upraven\u00e1 verze se 6 ku\u0159ec\u00edmi pali\u010dkami a men\u0161\u00edm mno\u017estv\u00edm tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky se osv\u011bd\u010dila velmi dob\u0159e.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Po\u010det porc\u00ed: 2 Jde o dom\u00e1c\u00ed \u010d\u00ednsk\u00e9 du\u0161en\u00e9 ku\u0159e ve sladkokysel\u00e9 om\u00e1\u010dce, nikoli o sma\u017een\u00e9 ku\u0159e ve v\u00fdrazn\u011b sladk\u00e9 om\u00e1\u010dce zn\u00e1m\u00e9 z \u010d\u00ednsko-americk\u00fdch restaurac\u00ed. Ku\u0159ec\u00ed pali\u010dky se nejprve ope\u010dou a potom dus\u00ed v om\u00e1\u010dce ze s\u00f3jov\u00e9 om\u00e1\u010dky, octa, r\u00fd\u017eov\u00e9ho v\u00edna, \u010desneku a cukru. Nakonec se om\u00e1\u010dka zredukuje, a\u017e je tmav\u00e1, leskl\u00e1 a obaluje maso. Suroviny […]<\/p>\n","protected":false},"author":1,"featured_media":1778,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"yes","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[14,22],"tags":[],"class_list":["bg-responsive"],"_links":{"self":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1777","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1777"}],"version-history":[{"count":1,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1777\/revisions"}],"predecessor-version":[{"id":1779,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1777\/revisions\/1779"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1778"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1777"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}