Jiu Ji

Introduction

History

Jiu Ji has a long history in Chinese cuisine and is often served at banquets and celebrations. The dish is believed to have originated in the Jiangsu province of China and has since become popular throughout the country.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to rub the chicken with coarse salt to help tenderize the meat and enhance the flavor.

- Steaming the chicken helps to retain its natural juices and keep it moist.

- Chilling the chicken in the sauce allows the flavors to fully develop and infuse into the meat.

Serving Suggestions

Jiu Ji can be served as a main dish alongside steamed rice or noodles. It pairs well with a side of steamed vegetables or a fresh salad.

Cooking Techniques

Steaming is the primary cooking technique used in preparing Jiu Ji, as it helps to retain the natural flavors and juices of the chicken.

Ingredient Substitutions

If you are unable to find Shao Xing wine, you can substitute it with rice wine or dry sherry for a similar taste.

Make Ahead Tips

Jiu Ji can be prepared ahead of time and chilled in the refrigerator for up to 24 hours before serving. This allows the flavors to fully develop and intensify.

Presentation Ideas

Serve Jiu Ji on a large platter garnished with fresh herbs and sliced vegetables for a visually appealing presentation.

Pairing Recommendations

Jiu Ji pairs well with a light and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Leftover Jiu Ji can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply steam the chicken until heated through.

Nutrition Information

Calories per serving

Each serving of Jiu Ji contains approximately 250 calories, making it a moderate calorie dish.

Carbohydrates

Jiu Ji is a low-carb dish, making it a great option for those looking to reduce their carbohydrate intake.

Fats

The fat content in Jiu Ji is relatively low, as the dish primarily consists of lean chicken meat.

Proteins

Chicken is a great source of protein, making Jiu Ji a nutritious and satisfying meal option.

Vitamins and minerals

Chicken is rich in essential vitamins and minerals, including vitamin B6, niacin, phosphorus, and selenium.

Alergens

Jiu Ji contains chicken, which may be an allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, Jiu Ji is a nutritious dish that is low in carbohydrates and fats, high in protein, and rich in essential vitamins and minerals.

Summary

Jiu Ji is a delicious and nutritious Chinese dish that is perfect for special occasions or family gatherings. With its tender steamed chicken and flavorful sauce, this dish is sure to impress your guests and leave them wanting more.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. Jiu Ji, a traditional Chinese dish, was a dish that held a special place in my heart. It was a dish that my grandmother used to make for our family gatherings, and the memories of those times filled me with nostalgia and warmth.

As a young girl growing up in a small village in China, I spent many hours in the kitchen with my grandmother, watching her cook with a sense of wonder and admiration. She was a master in the kitchen, creating delicious dishes with just a few simple ingredients. One day, as she was preparing a special meal for a family celebration, I asked her about the recipe for Jiu Ji.

My grandmother smiled at me, her eyes sparkling with a mischievous glint. "Ah, Jiu Ji," she said, her voice filled with fond memories. "It is a dish that has been passed down through generations in our family. It is a dish that brings people together, a dish that warms the heart and soul."

She then proceeded to show me how to make Jiu Ji, explaining each step with patience and care. The ingredients were simple - pork, tofu, soy sauce, ginger, and scallions - but the flavors were complex and rich. The key, she told me, was in the preparation and the cooking process.

As she taught me how to marinate the pork in soy sauce and ginger, I watched her hands move with precision and grace. She showed me how to slice the tofu into delicate cubes, how to chop the scallions into fine pieces. And then, as we stood side by side at the stove, she guided me through the cooking process, showing me how to stir-fry the pork and tofu until they were golden brown and fragrant.

The aroma that filled the kitchen was intoxicating, a heady mix of soy sauce and ginger that made my mouth water. And as we sat down to eat, the flavors of the dish danced on my tongue, each bite a symphony of tastes and textures.

From that day on, I made Jiu Ji whenever I wanted to feel close to my grandmother, to recapture the magic of those days in the kitchen. And as I grew older and traveled the world, I carried the recipe with me, sharing it with friends and family wherever I went.

Over the years, I learned to make Jiu Ji my own, adding my own twist to the recipe - a dash of chili for a bit of heat, a sprinkle of sesame seeds for a touch of crunch. But no matter how I changed it, the dish always reminded me of my grandmother, of her love and her wisdom.

And now, as I stand in my own kitchen, preparing Jiu Ji for my own grandchildren, I think of her and smile. For in this simple dish lies a world of memories, of tradition and connection. And as I serve it to my loved ones, I know that I am passing down a legacy - not just a recipe, but a piece of my heart.

Categories

| Chicken Recipes | Hong Kong Meat Dishes | Hong Kong Recipes | Shaoxing Wine Recipes |

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