Hsuyn Gi

Hsuyn Gi Recipe from Taiwan - Delicious Chicken Dish

Region / culture: Taiwan | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Hsuyn Gi is a traditional Chinese dish that features tender, flavorful chicken that is smoked to perfection. This dish is not only delicious, but it also has a rich history and is packed with essential nutrients.

History

Hsuyn Gi has been a popular dish in Chinese cuisine for centuries. It is believed to have originated in the Sichuan province of China, where it was traditionally prepared for special occasions and celebrations. The smoking process used in this recipe not only adds a unique flavor to the chicken but also helps to preserve it for longer periods of time.

Ingredients

15 medium-sized whole chicken
enough cold water to immerse chicken
similar quantity of iced water
250 ml salt water (0.75 tsp per 250 ml water)
100 g raw sugar
1 tbsp oolong tea leaves
sunflower oil, for cooking
1 dessert spoon sesame oil, to glaze chicken
0.5 tsp salt
water

How to prepare

Place the chicken in a pot of cold water and bring it to a boil.
Boil the chicken for approximately 20 minutes.
Check if the chicken is cooked by inserting a chopstick or metal skewer into it.
If clear liquid runs out, the chicken is cooked.
Remove the chicken from the water.
Soak the chicken in ice water for 10 minutes. This will help tighten the flesh and create a nicer texture.
Remove the chicken from the ice water and allow it to air dry for a few minutes.
Prepare a pot or wok for smoking by lining the bottom with two sheets of aluminum foil.
Spread sugar and tea leaves over the foil, then place a cake rack on top. Brush the rack with sunflower oil.
Heat the wok or pot over high heat.
Brush the dried chicken with salt water, then place it on the cake rack and cover the wok or pot with a lid.
Cook the chicken on maximum heat for 5-6 minutes, allowing the sugar and tea leaves to burn and create smoke.
When smoke can be seen escaping from the lid, the chicken is ready.
Transfer the chicken to a serving platter and brush it with sesame oil to give it a glaze.
Allow the chicken to cool completely, then slice and serve.

Variations

Try using different types of tea leaves for smoking, such as jasmine or green tea, to add a unique flavor to the chicken.
Add spices like Sichuan peppercorns or star anise to the smoking mixture for a more complex flavor profile.

Cooking Tips & Tricks

Make sure to use a high-quality oolong tea for the smoking process to impart a rich, aromatic flavor to the chicken.

- Allow the chicken to air dry after soaking it in ice water to ensure a crispy skin when smoking.

- Keep a close eye on the chicken while smoking to prevent it from burning and to achieve the perfect level of smokiness.

Serving Suggestions

Hsuyn Gi can be served with steamed rice, stir-fried vegetables, or a side of pickled cucumbers for a complete meal.

Cooking Techniques

The key cooking techniques for Hsuyn Gi include boiling, smoking, and air-drying the chicken to achieve a tender and flavorful dish.

Ingredient Substitutions

If you don't have oolong tea leaves, you can use black tea leaves or even dried herbs like rosemary or thyme for smoking the chicken.

Make Ahead Tips

You can prepare the chicken up to the smoking step ahead of time and refrigerate it until ready to smoke and serve.

Presentation Ideas

Serve Hsuyn Gi on a platter garnished with fresh herbs, sliced cucumbers, and a drizzle of chili oil for a visually appealing presentation.

Pairing Recommendations

Hsuyn Gi pairs well with a light and refreshing white wine or a cold glass of oolong tea to complement the smoky flavors of the dish.

Storage and Reheating Instructions

Store any leftover Hsuyn Gi in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Hsuyn Gi contains approximately 200 calories.

Carbohydrates

Each serving of Hsuyn Gi contains approximately 2g of carbohydrates.

Fats

Each serving of Hsuyn Gi contains approximately 5g of fats.

Proteins

Each serving of Hsuyn Gi contains approximately 25g of proteins.

Vitamins and minerals

Hsuyn Gi is a good source of vitamin B6, niacin, phosphorus, and selenium.

Alergens

This recipe contains chicken and sesame oil, which may be allergens for some individuals.

Summary

Hsuyn Gi is a nutritious dish that is high in protein and essential vitamins and minerals. It is a flavorful and satisfying meal option.

Summary

Hsuyn Gi is a delicious and nutritious Chinese dish that is perfect for special occasions or everyday meals. With its tender, smoky chicken and rich flavors, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. The delicate flavors and unique combination of ingredients intrigued me, and I could tell that it would be a dish that would leave a lasting impression on anyone who tasted it. The recipe was for Hsuyn Gi, a traditional Chinese dish that I had never heard of before. But as soon as I read through the ingredients and instructions, I knew that I had to learn how to make it.

I acquired the recipe for Hsuyn Gi from a dear friend of mine, Mrs. Wang. Mrs. Wang was a talented cook who had spent years perfecting her craft. She had learned how to make Hsuyn Gi from her own grandmother, who had passed down the recipe through the generations. Mrs. Wang was kind enough to share the recipe with me, and I was eager to try my hand at making this special dish.

The first step in making Hsuyn Gi was to marinate the meat. I used thinly sliced pork, which I coated in a mixture of soy sauce, rice wine, and cornstarch. The meat had to marinate for at least an hour to ensure that it absorbed all of the flavors from the marinade. While the meat was marinating, I prepared the rest of the ingredients for the dish.

The next step was to stir-fry the vegetables. I used a combination of bell peppers, onions, and mushrooms, which I cooked in a hot wok with some garlic and ginger. The vegetables released their flavors and aromas as they cooked, creating a tantalizing scent that filled my kitchen. Once the vegetables were tender, I removed them from the wok and set them aside.

With the meat marinated and the vegetables cooked, it was time to put everything together. I heated some oil in the wok and added the marinated pork, stirring it constantly until it was cooked through. Then, I added the vegetables back into the wok, along with a sauce made from oyster sauce, hoisin sauce, and chicken broth. The sauce thickened as it simmered, coating the meat and vegetables in a rich, savory glaze.

As the Hsuyn Gi cooked, the flavors melded together, creating a dish that was both sweet and savory, with a hint of heat from the ginger and garlic. The aroma that wafted from the wok was intoxicating, and I couldn't wait to taste the finished dish.

When the Hsuyn Gi was ready, I served it over steamed rice and garnished it with chopped green onions. The first bite was a revelation. The tender pork, crisp vegetables, and flavorful sauce combined to create a dish that was truly unforgettable. I knew that I had stumbled upon something special, and I couldn't wait to share it with my family and friends.

That night, I invited my loved ones over for dinner and served them my homemade Hsuyn Gi. They were amazed by the flavors and textures of the dish, and they couldn't believe that I had made it myself. Mrs. Wang, who had inspired me to make Hsuyn Gi in the first place, was particularly impressed. She complimented me on my cooking skills and told me that I had done justice to her family's recipe.

From that day on, Hsuyn Gi became a regular dish in my cooking repertoire. I would make it for special occasions, family gatherings, and whenever I wanted to treat myself to a delicious meal. Each time I made it, I would think back to the first time I saw the recipe and knew that it was something I had to try. I was grateful to Mrs. Wang for sharing her family's recipe with me, and I knew that it would always hold a special place in my heart.

And so, the story of how I learned to make Hsuyn Gi became a cherished memory in my culinary journey. It was a reminder of the power of food to connect us to our past, our loved ones, and our traditions. And it was a testament to the joy that cooking can bring, both to the cook and to those lucky enough to taste their creations.