A step-by-step recipe with a photo of cooking a stewed rooster in soy sauce and tkemali at home. Subtleties and secrets of the dish. Video recipe.
I propose to cook a very tasty dish for dinner or lunch - a stewed young homemade rooster. A domestic rooster is a capricious bird and, if cooked improperly, the meat becomes tough and tasteless. Therefore, you need to know how to make a rooster correctly so that it remains juicy and softer. A well-chosen marinade for meat significantly changes the taste of a familiar dish. In this recipe, the rooster is stewed in soy sauce and tkemali - a recipe based on Chinese cuisine. The latter contains natural acid, because prepared from mashed plums. Therefore, it softens the fibers well. Also, sour cream or mayonnaise does a good job with this task, this is an ideal option to make the bird more tender.
Soy sauce is a dark liquid made from the fermentation of soybeans. There are at least a dozen varieties of it, which differ in taste, color, texture, smell, salt content, etc. It is often used for preparing Asian dishes, mainly meat and fish. It perfectly emphasizes the taste of meat, making it not only more piquant, but also softer. Therefore, a rooster stewed in soy sauce and tkemali will delight you with its juiciness, relatively low calorie content and ruddy color. In addition to soy sauce and tkemali, the marinade includes dried garlic, curry and butter. If you wish, you can add a spoonful of honey, it gives the dish a glossy appetizing appearance.
- Caloric content per 100 g - 103 kcal.
- Servings - 4
- Cooking time - 2 hours 30 minutes
Ingredients:
- Young domestic rooster - 1 pc. (weighing about 1, 2-1, 5 kg)
- Salt - 0.5 tsp or to taste
- Tkemali sauce - 3 tablespoons
- Ground black pepper - a pinch
- Dried ground garlic - 1 tsp
- Soy sauce - 3 tablespoons
- Refined vegetable oil - for frying
- Curry seasoning - 0.5 tsp
Step-by-step preparation of a rooster stewed in soy sauce and tkemali, recipe with photo:
1. Inspect the rooster from all sides. If not plucked feathers remain in the skin, be sure to remove them. There is usually a lot of fat inside around the tail. I recommend removing it, because this is cholesterol and the dish will be much fatter. When buying a rooster, the age of the bird can be determined by the color of the fat. The younger the individual, the whiter the fat, and vice versa. In an adult rooster, the fat is yellower. Young bettas are superior in quality, although adult birds can be cooked deliciously.
Then rinse the bird with running cold water inside and outside, and dry with a paper towel. Then chop the bird into medium sized pieces. Use a kitchen hatchet to do this.
2. Pour refined vegetable oil into a frying pan and heat well. Use a little oil, because the rooster will release its own fat during frying, and the bird will not burn.
When the oil is very hot, place the poultry pieces in a single layer in the skillet. Set high heat and fry for about 5 minutes until golden brown.
3. Flip the carcass pieces over and fry until golden, without reducing heat.
4. When the rooster is browned on all sides, pour the soy sauce into the pan.
5. Place the tkemali sauce next. Season with black pepper, curry, dried garlic and salt. Add salt very carefully, because the added soy sauce is already salty and may not need any salt at all. This dish does not require the addition of vegetables, but if you wish, you can cook a rooster with onions and carrots. In addition to vegetables, you can use apples, it will also be very tasty.
6. Stir everything well, cover the pan with a lid and reduce heat to the minimum setting. Simmer the bird on the stove for 1, 5-2 hours. However, if you wish, you can put it together with sauces on a baking sheet and bake in a preheated oven to 180 degrees for 1, 5-2 hours. In this case, the first 2/3 of the time, cook it, covering it with food foil. Then remove it to brown the meat.
7. Serve the finished rooster stewed in soy sauce and tkemali with any porridge, spaghetti, potatoes and other side dishes. But the best addition to this dish is a glass of dry red wine. It will not overshadow the taste of meat, but only emphasize it.
Domestic rooster meat is significantly different from domestic chicken. It is harder, but at the same time more aromatic. At the same time, in comparison with lean game meat, it benefits from a more tender structure and a good fat layer. The only negative quality of the rooster is the longer cooking time.
