¡Welcome friends of Paulina Cocina! You who are regulars of this blog know that we love the Peruvian cuisine. That’s why we bring you today’s recipe, which is a good example of the amount of ingredients and cooking methods that it has acquired in the fusion with other countries.
If you are looking for a recipe or information about Chijaukay You are going to find out that it is quite difficult to obtain. That’s because it is a very traditional dish, with many interpretations and particularities. A dish that was initially made with chicken and then chicken began to be used as a way to make cooking faster and easier.
The most distinctive thing about this recipe is the amount of seasonings and ingredients that make up the sauce with which the chicken is marinated. Don’t stop making this recipe because it is spectacular.
About Chijaukay chicken and its fusion of flavors
Chicken chi jau kay or Chijaukay chicken (you can say it both ways), it is a very popular dish in Peru, belonging to the Chinese cuisine (mixture of Peruvian and Chinese food, which emerged at the end of the 19th century and beginning of the 20th century, with the Chinese immigrants who arrived in Peru) and one of the most representative dishes of Asian-Peruvian gastronomy.
Peruvian gastronomy is the set of dishes and culinary techniques of Peru that are part of the traditions and common life of its inhabitants, the result of the fusion of the culinary tradition of ancient Peru with European, Asian, and other gastronomy. Transcendental was the influence of the migrations of the 19th century, which included Chinese-Cantonese, Japanese and Italians.
What is in the Chijaukay chicken recipe?
The Chijaukay recipe It consists of marinated and fried chicken, bathed with an oyster sauce, rice wine, chuño and other ingredients. It can be served with chaufa rice (another classic), white chifa rice (that is, without salt), noodles with chicken and fried wontons.
It can also be served on a base of steamed vegetables and green onion (Chinese). It is one of the most popular Peruvian chifa dishes. Although it was originally made with chicken (kay means hen), it is currently made with chicken. This makes it more popular and easier to make since chicken meat requires less cooking and has a mild flavor.
Particular origin of the name of the Chijaukay chicken
The name of this dish comes from the combination of Mandarin Chinese and Cantonese. Before we get into the explanation of languages and pronunciations, it is important to know that kay means chicken.
In this way we will obtain the well-known name of Chijaukay. Likewise, we are going to see that all dishes that contain chicken or hen have the word kay at the end as in the case of tipakay.
They share ingredients but are very different: Chijaukay and tipakay
Both dishes belong to Chinese cuisine, the difference is that the tipakay chicken is the sweetsince it is fried chicken, breaded in chuño or flour, which has a sweet sauce, also known as tamarind and Chijaukay is saltythe chicken is fried and bathed in a special sauce.
The Chijaukay sauce It is a complex and salty sauce soy sauce with ostion, Chinese cinnamon, kiyon, sillao and garlic which is used to accompany the dish and gives it the distinctive touch that differentiates it from the rest.
Origin of Chijaukay: chifa food
Chifa is a term originated in Peru to refer to the Chifa cuisine or Peruvian-Chinese gastronomythat is, to the culinary customs carried and adapted by Chinese immigrants since the mid-19th century, as well as to the Peruvian-oriental chifa restaurants where this food is served.
Chifa cuisine has evolved enormously and has acquired its own personality, forming part of the gastronomy of Peru since the 19th century. The upper classes of Lima accepted the sweet and sour sauce, chaufa rice, soft soups, Chijaukay and other preparations of this cuisine.
Also from then on, the housewife incorporated the use of kion (ginger), silao (soy sauce), jolantao, Chinese onion, Chinese cabbage, pakchoy and so many other Chinese ingredients that are part of the Chijaukay chicken recipe.
Soy sauce, essential in the Chijaukay chicken recipe
The soy sauce, with more than 2,500 years of history, finds its roots in ancient China. Since then, it has transcended borders and has become a fundamental element in the asian cuisine and, more recently, throughout the world. This tasty sauce not only serves as a condiment, but also stands out for its versatility in different dishes.
- Al marinate chicken in soy saucea unique fusion of flavors is achieved, adding a salty and umami touch that enhances the experience of this dish.
He Chijaukay chicken It also benefits from the meat-tenderizing properties that the sauce provides. This combination makes the dish more than just a taste experience.
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Chijaukay chicken recipe with chaufa rice
Yield: 4 portions
Preparation time: 1 hour
Ingredients
- 500 g chicken breasts, cut into strips
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- White pepper to taste
- Sesame seeds
- ½ cup chicken broth
- ½ teaspoon Chinese cinnamon (5-spice powder)
- ½ chopped yellow pepper
- 1 teaspoon minced garlic
- 1 tablespoon chopped chinese onion
- 1 tablespoon pisco or Chinese rice liquor
- 1 teaspoon sesame oil
- 1 teaspoon minced kion ginger
- 2 tablespoons oyster sauce
- 2 tablespoons of chuño diluted in water
Hoop rice :
- 2 cups cooked and cooled rice (can be brown or white rice)
- 200 g ham, cut into cubes
- 1 cup mixed peas and carrots, frozen
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Chopped fresh chives to decorate
Simple process for the complex Chijaukay recipe with chaufa rice
- Add the oyster sauce, soy sauce, ginger, garlic, Chinese cinnamon, yellow pepper, white Chinese onion, sugar, pisco, sesame oil and chicken broth in a bowl. Season to taste. Add the chicken, mix and marinate for 1 hour in the refrigerator.
- Heat a large frying pan or wok over medium heat with a tablespoon of vegetable oil. Cook the marinated chicken until cooked through and golden brown. Remove and reserve.
- In the same pan, add a little more oil if necessary. Sauté the ham, peas and carrots until tender. Push the ingredients onto one side of the pan and pour the beaten eggs onto the other side.
- When they are cooked, mix them with the other ingredients. Add the cooked rice, pour the soy sauce. Stir until everything is well combined. Then add the sesame oil once removed from the heat.
- Add the cooked Chijaukay chicken to the rice mixture and stir. Serve hot, sprinkle with fresh chopped chives to decorate.
Source: www.paulinacocina.net
