Welcome friends of Paulina Cocina. In this blog we have a premise and that is to bring you recipes that are surprising, techniques that are useful and information that is interesting. Are we ready for so much? I don’t think so.
Therefore, to tell you about the tipakay chicken recipe original, first let’s talk about chifa food and typical accompaniments Peruvian gastronomy. If you are not from Peru or the surrounding area, this dish may be unfamiliar to you.
Traditional in the peruvian food, the chicken used in many recipes was replaced by chicken, which is a more accessible and quick-cooking product. So we give you the recipe to make a dish very similar to the original at home.
Getting to know a very traditional dish: Chicken Tipakay
He tip It is one of the most representative dishes of the Chinese cuisine. Its flavor is mainly sweet, it is made from fried chicken, which before going to the pan must be breaded with chuño or flourhas a sweet red sauce, which we know as tamarind.
- Although the most traditional way to prepare it is with chicken (kay means chicken), today it is made with chicken.
It is ideal for a quick lunch, one of the richest dishes that Chinese-Peruvian fusion food offers us. It is also known under the name “chifa chicken with tamarind sauce”
Chicken Tipakay as part of traditional Chinese food
The origin of this type of chifa food (term used in Peru to refer to the Chinese-Peruvian food or the restaurants that serve it) comes from the Chinese-Cantonese immigrants who arrived in Peru in the late 19th and early 19th centuries.
The word chifa comes from the words chi and fan that give meaning to words in Spanish eat and rice, respectively. This chicken-based dish requires very common ingredients in Chinese and Peruvian cuisine.
He pollo tipakay It has a high nutritional value, both due to the use of chicken and tamarind, and its vitamin contribution to the body is high and therefore highly valued.
Particularities of Tipakay chicken
Tipakay chicken is a dish of Chinese-Peruvian origin that consists of Fried chicken pieces in a sweet and sour sauce with lots of vegetables. It is usually accompanied with arroz chaufa, which is a fried rice dish with vegetables and meat.
The origin of the nametip” is unclear, but it is believed to come from the Cantonese “pei paa gai,” meaning “Chinese plum chicken.” This typical peruvian dish It was born from the fusion of native customs with those of Chinese immigrants.
It is one of the many dishes of the so-called “Chifa”, a word that gained strength from the 1930s and became very popular until today, surpassing borders and reaching other countries in Latin America and the rest of the world.
Chijaukay and Tipakay: the salty and the sweet
The main difference between chijaukay and tipakay It is the sauce that both have. He pollo tipakayis a sweet preparation with fried chicken, breaded in chuño or flour, which has a sweet sauce, also known as tamarind, has a reddish color and is accompanied with Chinese vegetables, as well as pieces of pineapple and peach.
He chijaukay chickenis a salty preparation with fried chicken, which is bathed with a sauce prepared with Chinese cinnamon, kiyon, sillao and garlic. Due to the elements involved, it has a brown and somewhat translucent color.
In summary, we can conclude that the chicken tipakay is the sweet and the chijaukay is salty. Although in both you will find similar elements and neither of them is a dessert so it would be more accurate to say that tipakay chicken is sweet and sour.
What can you serve with Tipakay chicken?
- Rice: White or Chinese-style fried rice are classic options that work well. The rice will absorb the flavors of the sauce and complement the texture of the chicken. Chaufa rice is the most traditional.
- Noodles : Egg noodles or rice noodles are tasty options and widely chosen to enhance the oriental part of the recipe. They can be cooked and served with pollo tipakay on.
- Steamed vegetables: Steamed broccoli, carrots, mushrooms, or any other vegetable will add freshness and nutrients to the dish.
- Fresh salad: A green salad with light dressing can balance the dish and add crunch.
- Fried bananas: Fried ripe plantains or tostones can offer a sweet and salty touch that combines well with the special seasoning of the pollo tipakay.
- Sour soup: If you are looking for a more complete Chinese cuisine experience, a hot and sour soup can be an additional option as an appetizer.
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Tipakay Chicken Recipe
Yield: 2 servings
Preparation time: 25 minutes
Ingredients
- 1 chicken breast cut in two
- 3/4 cup tamarind sauce
- Vegetable oil
- 2 Chinese onions cut into pieces
- Salt to taste
- 1 cup chuño (cornstarch)
- 2 eggs
Easy and quick preparation of tipakay chicken
- Beat the egg and add a pinch of salt. Reserve.
- Cut the breast without finishing cutting the pieces and salt it to taste
- Dip the two pieces of chicken breast into the beaten egg. Immediately pass them through the chuño.
- Fry the breasts in a pot with oil on both sides. Reserve.
- In a frying pan with a splash of oil, add the tamarind sauce, mix for about 3 minutes and remove from the heat.
- Serve the chicken and pour the tamarind sauce over it. Plate with the chosen accompaniment and sprinkle with Chinese onion.
Source: www.paulinacocina.net
