{"id":1802,"date":"2026-11-10T20:46:52","date_gmt":"2026-11-10T19:46:52","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1802"},"modified":"2026-11-10T20:49:06","modified_gmt":"2026-11-10T19:49:06","slug":"kure-tri-salku-three-cup-chicken-%e4%b8%89%e6%9d%af%e9%9b%9e-san-bei-ji","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1802","title":{"rendered":"Ku\u0159e t\u0159\u00ed \u0161\u00e1lk\u016f \u2013 Three Cup Chicken (\u4e09\u676f\u96de \/ San Bei Ji)"},"content":{"rendered":"\n
\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Three Cup Chicken, \u010d\u00ednsky \u4e09\u676f\u96de (S\u0101n B\u0113i J\u012b<\/em>), pat\u0159\u00ed mezi zn\u00e1m\u00e9 pokrmy tchajwansk\u00e9 kuchyn\u011b. Jeho ko\u0159eny sahaj\u00ed do \u010d\u00ednsk\u00e9 provincie \u0164iang-si, ale pr\u00e1v\u011b na Tchaj-wanu vznikla velmi obl\u00edben\u00e1 varianta s \u010desnekem, z\u00e1zvorem a thajskou bazalkou.<\/p>\n\n\n\n

N\u00e1zev \u201eku\u0159e t\u0159\u00ed \u0161\u00e1lk\u016f\u201c odkazuje na t\u0159i z\u00e1kladn\u00ed ingredience: s\u00f3jovou om\u00e1\u010dku, r\u00fd\u017eov\u00e9 v\u00edno a sezamov\u00fd olej. V historick\u00fdch receptech se \u010dasto pou\u017e\u00edvaly ve stejn\u00e9m pom\u011bru, ale sou\u010dasn\u00e9 recepty jejich mno\u017estv\u00ed upravuj\u00ed podle po\u017eadovan\u00e9 chuti.<\/p>\n\n\n\n

Tato varianta pou\u017e\u00edv\u00e1 marinovan\u00e9 a p\u0159edem ope\u010den\u00e9 ku\u0159ec\u00ed maso.<\/strong> Marin\u00e1da zv\u00fdraz\u0148uje jeho chu\u0165 a kuku\u0159i\u010dn\u00fd \u0161krob pom\u00e1h\u00e1 vytvo\u0159it jemn\u011bj\u0161\u00ed, lesklej\u0161\u00ed om\u00e1\u010dku.<\/p>\n\n\n\n

Pro charakteristickou chu\u0165 je d\u016fle\u017eit\u00e1 kombinace velk\u00e9ho mno\u017estv\u00ed \u010desneku, z\u00e1zvoru, sezamov\u00e9ho oleje a \u010derstv\u00e9 bazalky.<\/p>\n\n\n\n

Pokrm je nejlep\u0161\u00ed \u010derstv\u011b p\u0159ipraven\u00fd, kdy m\u00e1 maso \u0161\u0165avnatou konzistenci a om\u00e1\u010dka v\u00fdraznou v\u016fni.<\/p>\n\n\n\n

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

Po\u010det porc\u00ed:<\/strong> 2\u20133
P\u0159\u00edprava:<\/strong> 15 minut
Marinov\u00e1n\u00ed:<\/strong> 20\u201330 minut
Va\u0159en\u00ed:<\/strong> 20\u201325 minut
Celkov\u00fd \u010das:<\/strong> p\u0159ibli\u017en\u011b 60 minut<\/p>\n\n\n\n

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

D\u016eLE\u017dIT\u00c9<\/h2>\n\n\n\n
    \n
  • Pou\u017eijte sv\u011btlou s\u00f3jovou om\u00e1\u010dku<\/strong>, nikoli tmavou. Tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka by pokrm p\u0159\u00edli\u0161 obarvila a zm\u011bnila jeho chu\u0165.<\/li>\n\n\n\n
  • Do pokrmu pat\u0159\u00ed tmav\u00fd sezamov\u00fd olej z pra\u017een\u00e9ho sezamu<\/strong>, kter\u00fd dod\u00e1v\u00e1 charakteristickou o\u0159\u00ed\u0161kovou v\u016fni. P\u0159id\u00e1v\u00e1 se a\u017e v z\u00e1v\u011bru p\u0159\u00edpravy.<\/li>\n\n\n\n
  • Tradi\u010dn\u00ed sou\u010d\u00e1st\u00ed pokrmu je thajsk\u00e1 bazalka<\/strong>, jej\u00ed\u017e lehce an\u00fdzov\u00e1 v\u016fn\u011b v\u00fdrazn\u011b ovliv\u0148uje v\u00fdslednou chu\u0165. Pokud nen\u00ed k dispozici, lze pou\u017e\u00edt b\u011b\u017enou bazalku.<\/li>\n\n\n\n
  • Recept obsahuje v\u011bt\u0161\u00ed mno\u017estv\u00ed s\u00f3jov\u00e9 om\u00e1\u010dky. Maso ani om\u00e1\u010dku p\u0159edem nesolte.<\/strong> P\u0159\u00edpadnou slanost upravte a\u017e na z\u00e1v\u011br.<\/li>\n\n\n\n
  • Om\u00e1\u010dka m\u00e1 b\u00fdt leskl\u00e1 a m\u00e1 ulp\u00edvat na mase. Nem\u00e1 b\u00fdt vodnat\u00e1, ale ani zredukovan\u00e1 natolik, aby byla p\u0159\u00edli\u0161 slan\u00e1.<\/li>\n<\/ul>\n\n\n\n

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

    Suroviny<\/h2>\n\n\n\n

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

    Maso<\/h3>\n\n\n\n
      \n
    • 450 g vykost\u011bn\u00fdch ku\u0159ec\u00edch stehen bez k\u016f\u017ee<\/li>\n\n\n\n
    • 2 l\u017e\u00edce rostlinn\u00e9ho oleje<\/li>\n<\/ul>\n\n\n\n

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

      Marin\u00e1da<\/h3>\n\n\n\n
        \n
      • 2 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky<\/li>\n\n\n\n
      • 1 l\u017e\u00edce r\u00fd\u017eov\u00e9ho v\u00edna Shaoxing nebo tchajwansk\u00e9ho Michiu<\/li>\n\n\n\n
      • 1 l\u017ei\u010dka kuku\u0159i\u010dn\u00e9ho \u0161krobu<\/li>\n<\/ul>\n\n\n\n

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

        Om\u00e1\u010dka<\/h3>\n\n\n\n
          \n
        • 4 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky<\/li>\n\n\n\n
        • 3 l\u017e\u00edce r\u00fd\u017eov\u00e9ho v\u00edna Shaoxing nebo Michiu<\/li>\n\n\n\n
        • 1 l\u017e\u00edce hn\u011bd\u00e9ho nebo kandysov\u00e9ho cukru<\/li>\n\n\n\n
        • 3 l\u017e\u00edce tmav\u00e9ho sezamov\u00e9ho oleje z pra\u017een\u00e9ho sezamu<\/li>\n<\/ul>\n\n\n\n

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

          Ostatn\u00ed suroviny<\/h3>\n\n\n\n
            \n
          • 5 cm \u010derstv\u00e9ho z\u00e1zvoru<\/li>\n\n\n\n
          • 8\u201310 strou\u017ek\u016f \u010desneku<\/li>\n\n\n\n
          • 1 velk\u00e1 hrst thajsk\u00e9 bazalky (p\u0159ibli\u017en\u011b 20\u201325 g list\u016f)<\/li>\n\n\n\n
          • 1\u20132 \u010derven\u00e9 chilli papri\u010dky (voliteln\u011b)<\/li>\n<\/ul>\n\n\n\n

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

            K pod\u00e1v\u00e1n\u00ed<\/h3>\n\n\n\n
              \n
            • jasm\u00ednov\u00e1 r\u00fd\u017ee<\/li>\n<\/ul>\n\n\n\n
              \n\n\n\n

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

              P\u0159\u00edprava surovin<\/h2>\n\n\n\n
                \n
              1. Ku\u0159ec\u00ed stehna o\u010dist\u011bte a nakr\u00e1jejte na v\u011bt\u0161\u00ed sousta, p\u0159ibli\u017en\u011b 3\u20134 cm.<\/li>\n\n\n\n
              2. Z\u00e1zvor oloupejte a nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky.<\/li>\n\n\n\n
              3. \u010cesnek oloupejte a strou\u017eky ponechte vcelku. V\u011bt\u0161\u00ed strou\u017eky m\u016f\u017eete pod\u00e9ln\u011b rozp\u016flit.<\/li>\n\n\n\n
              4. Chilli papri\u010dky nakr\u00e1jejte \u0161ikmo na siln\u011bj\u0161\u00ed pl\u00e1tky. Pokud chcete zm\u00edrnit p\u00e1livost, odstra\u0148te sem\u00ednka a \u010d\u00e1st b\u00edl\u00fdch p\u0159ep\u00e1\u017eek.<\/li>\n\n\n\n
              5. Bazalku opl\u00e1chn\u011bte, osu\u0161te a otrhejte listy ze stonk\u016f.<\/li>\n\n\n\n
              6. V misce sm\u00edchejte suroviny na om\u00e1\u010dku krom\u011b sezamov\u00e9ho oleje. Ten si ponechte stranou.<\/li>\n<\/ol>\n\n\n\n

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

                Postup<\/h2>\n\n\n\n

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

                1. Marinov\u00e1n\u00ed masa<\/h3>\n\n\n\n

                V m\u00edse sm\u00edchejte sv\u011btlou s\u00f3jovou om\u00e1\u010dku, r\u00fd\u017eov\u00e9 v\u00edno a kuku\u0159i\u010dn\u00fd \u0161krob.<\/p>\n\n\n\n

                P\u0159idejte nakr\u00e1jen\u00e9 ku\u0159ec\u00ed maso a d\u016fkladn\u011b prom\u00edchejte, aby se v\u0161echny kousky rovnom\u011brn\u011b obalily marin\u00e1dou.<\/p>\n\n\n\n

                Nechte marinovat 20\u201330 minut<\/strong>.<\/p>\n\n\n\n

                \u0160krob pom\u016f\u017ee vytvo\u0159it na mase jemnou vrstvu, d\u00edky kter\u00e9 z\u016fstane maso \u0161\u0165avnat\u00e9 a om\u00e1\u010dka na n\u011bm bude l\u00e9pe ulp\u00edvat.<\/p>\n\n\n\n

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

                2. Ope\u010den\u00ed masa<\/h3>\n\n\n\n

                Ve woku nebo \u0161ir\u0161\u00ed p\u00e1nvi rozeh\u0159ejte rostlinn\u00fd olej na st\u0159edn\u011b vysokou a\u017e vysokou teplotu.<\/p>\n\n\n\n

                P\u0159idejte marinovan\u00e9 ku\u0159ec\u00ed maso a rozprost\u0159ete ho do jedn\u00e9 vrstvy.<\/p>\n\n\n\n

                Nechte ho p\u0159ibli\u017en\u011b 1\u20132 minuty bez m\u00edch\u00e1n\u00ed op\u00e9kat, aby se na povrchu vytvo\u0159ila lehce zlatav\u00e1 k\u016frka.<\/p>\n\n\n\n

                Pot\u00e9 maso obra\u0165te a op\u00e9kejte dal\u0161\u00ed 2\u20133 minuty.<\/p>\n\n\n\n

                Pokud pou\u017e\u00edv\u00e1te men\u0161\u00ed p\u00e1nev, op\u00e9kejte maso rad\u011bji ve dvou d\u00e1vk\u00e1ch, aby se neza\u010dalo dusit ve vlastn\u00ed \u0161\u0165\u00e1v\u011b.<\/p>\n\n\n\n

                Maso zat\u00edm nemus\u00ed b\u00fdt zcela hotov\u00e9, proto\u017ee se bude d\u00e1le va\u0159it v om\u00e1\u010dce.<\/p>\n\n\n\n

                Ope\u010den\u00e9 maso vyjm\u011bte a odlo\u017ete stranou.<\/p>\n\n\n\n

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

                3. P\u0159\u00edprava aromatick\u00e9ho z\u00e1kladu<\/h3>\n\n\n\n

                Sni\u017ete teplotu na st\u0159edn\u00ed stupe\u0148.<\/p>\n\n\n\n

                Do stejn\u00e9 p\u00e1nve p\u0159idejte pl\u00e1tky z\u00e1zvoru a restujte p\u0159ibli\u017en\u011b 1 minutu, dokud se nerozvon\u00ed a neza\u010dnou lehce zl\u00e1tnout.<\/p>\n\n\n\n

                P\u0159idejte cel\u00e9 strou\u017eky \u010desneku a restujte dal\u0161\u00ed 1\u20132 minuty.<\/p>\n\n\n\n

                \u010cesnek by m\u011bl z\u00edskat lehce zlatavou barvu, ale nesm\u00ed se sp\u00e1lit.<\/p>\n\n\n\n

                Pokud pou\u017e\u00edv\u00e1te chilli papri\u010dky, p\u0159idejte je nyn\u00ed a kr\u00e1tce orestujte.<\/p>\n\n\n\n

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

                4. Du\u0161en\u00ed ku\u0159ete<\/h3>\n\n\n\n

                Vra\u0165te ope\u010den\u00e9 ku\u0159ec\u00ed maso do p\u00e1nve a prom\u00edchejte se z\u00e1zvorem, \u010desnekem a chilli.<\/p>\n\n\n\n

                P\u0159ilijte p\u0159ipravenou sm\u011bs s\u00f3jov\u00e9 om\u00e1\u010dky, r\u00fd\u017eov\u00e9ho v\u00edna a cukru.<\/p>\n\n\n\n

                D\u016fkladn\u011b prom\u00edchejte, aby se cukr rozpustil a maso rovnom\u011brn\u011b obalilo om\u00e1\u010dkou.<\/p>\n\n\n\n

                Sni\u017ete teplotu na st\u0159edn\u00ed stupe\u0148 a nechte maso 5\u20137 minut m\u00edrn\u011b probubl\u00e1vat<\/strong>, p\u0159\u00edpadn\u011b d\u00e9le podle velikosti kousk\u016f.<\/p>\n\n\n\n

                Ob\u010das prom\u00edchejte, aby se maso nep\u0159ichytilo ke dnu.<\/p>\n\n\n\n

                Ku\u0159e mus\u00ed b\u00fdt p\u0159ed pod\u00e1v\u00e1n\u00edm zcela tepeln\u011b upraven\u00e9, ide\u00e1ln\u011b na vnit\u0159n\u00ed teplotu alespo\u0148 74 \u00b0C.<\/p>\n\n\n\n

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

                5. P\u0159id\u00e1n\u00ed sezamov\u00e9ho oleje a redukce om\u00e1\u010dky<\/h3>\n\n\n\n

                Jakmile je maso hotov\u00e9, p\u0159ilijte 3 l\u017e\u00edce tmav\u00e9ho sezamov\u00e9ho oleje<\/strong>.<\/p>\n\n\n\n

                D\u016fkladn\u011b prom\u00edchejte.<\/p>\n\n\n\n

                Pokra\u010dujte ve va\u0159en\u00ed bez pokli\u010dky a podle pot\u0159eby m\u00edrn\u011b zvy\u0161te teplotu.<\/p>\n\n\n\n

                Om\u00e1\u010dku nechte kr\u00e1tce redukovat, dokud nebude leskl\u00e1 a neza\u010dne ulp\u00edvat na jednotliv\u00fdch kousc\u00edch masa.<\/p>\n\n\n\n

                Kuku\u0159i\u010dn\u00fd \u0161krob z marin\u00e1dy pom\u016f\u017ee om\u00e1\u010dku lehce zahustit.<\/p>\n\n\n\n

                D\u016fle\u017eit\u00e9:<\/strong> Om\u00e1\u010dku neredukujte p\u0159\u00edli\u0161 dlouho. Vzhledem k mno\u017estv\u00ed s\u00f3jov\u00e9 om\u00e1\u010dky by mohla b\u00fdt v\u00fdsledn\u00e1 chu\u0165 p\u0159\u00edli\u0161 koncentrovan\u00e1 a slan\u00e1.<\/p>\n\n\n\n

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

                6. Dokon\u010den\u00ed bazalkou<\/h3>\n\n\n\n

                Jakmile m\u00e1 om\u00e1\u010dka po\u017eadovanou konzistenci, p\u0159idejte l\u00edstky thajsk\u00e9 bazalky.<\/p>\n\n\n\n

                Prom\u00edchejte a nechte je pouze 20\u201330 sekund zavadnout<\/strong>.<\/p>\n\n\n\n

                Bazalka si tak zachov\u00e1 v\u00fdraznou v\u016fni a sv\u011b\u017e\u00ed chu\u0165.<\/p>\n\n\n\n

                Odstavte p\u00e1nev z ohn\u011b.<\/p>\n\n\n\n

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

                7. Pod\u00e1v\u00e1n\u00ed<\/h3>\n\n\n\n

                Ku\u0159e pod\u00e1vejte ihned, nejl\u00e9pe s \u010derstv\u011b uva\u0159enou jasm\u00ednovou r\u00fd\u017e\u00ed.<\/p>\n\n\n\n

                Na tal\u00ed\u0159 rozd\u011blte r\u00fd\u017ei a vedle n\u00ed ku\u0159ec\u00ed maso spole\u010dn\u011b s \u010desnekem, z\u00e1zvorem, chilli a bazalkou.<\/p>\n\n\n\n

                P\u0159elijte trochou om\u00e1\u010dky z p\u00e1nve.<\/p>\n\n\n\n

                \n\n\n\n

                <\/h2>\n","protected":false},"excerpt":{"rendered":"

                Three Cup Chicken, \u010d\u00ednsky \u4e09\u676f\u96de (S\u0101n B\u0113i J\u012b), pat\u0159\u00ed mezi zn\u00e1m\u00e9 pokrmy tchajwansk\u00e9 kuchyn\u011b. Jeho ko\u0159eny sahaj\u00ed do \u010d\u00ednsk\u00e9 provincie \u0164iang-si, ale pr\u00e1v\u011b na Tchaj-wanu vznikla velmi obl\u00edben\u00e1 varianta s \u010desnekem, z\u00e1zvorem a thajskou bazalkou. N\u00e1zev \u201eku\u0159e t\u0159\u00ed \u0161\u00e1lk\u016f\u201c odkazuje na t\u0159i z\u00e1kladn\u00ed ingredience: s\u00f3jovou om\u00e1\u010dku, r\u00fd\u017eov\u00e9 v\u00edno a sezamov\u00fd olej. V historick\u00fdch receptech se […]<\/p>\n","protected":false},"author":1,"featured_media":1803,"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":[22,55],"tags":[],"class_list":["bg-responsive"],"_links":{"self":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1802","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=1802"}],"version-history":[{"count":1,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1802\/revisions"}],"predecessor-version":[{"id":1804,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1802\/revisions\/1804"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1803"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}