Three earthly freshnesses of Chisanchi (recipe with photos) | Chinese cuisine

Reviews (10)

18

Prepared by: Natalie

01/31/2019 Cooking time: 1 hour 0 min

Chisanchi or Fried Three is a Chinese dish that is very popular in Chinese restaurants and bistros. Prepared from three vegetables - potatoes, eggplant and pepper. Delicious!

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How to cook

How to cook Chinese dish Chisanchi? It's quite simple, and there are two ways discussed below.

Method one

To make chisanchi at home, prepare:

• one fairly large eggplant;
• two bell peppers;
• three large or four medium potatoes;
• one small carrot;
• 60-70 ml soy sauce;
• a quarter glass of water;
• two cloves of garlic;
• tsp starch;
• a small piece of fresh or a pinch of ground ginger;
• oil for frying.

Preparation:

1. First you need to prepare some ingredients. Cut the eggplants into slices. If the skin is thick, you can cut it off to make the dish more tender. And if you want to remove excessive bitterness, then sprinkle the pieces with salt and leave for fifteen minutes, and then wash them.
2. Peel and cut the onion, chop the carrots after pre-washing too (preferably with a knife rather than a grater, so that it can be felt among the other ingredients and refreshes the dish with a bright color). Fry these vegetables in oil until golden, place in a baking tray or other container (not necessarily heat-resistant).
3. Peel the peppers from seeds and cores, cut them into fairly large pieces and fry them too, using the same oil remaining in the pan. Place the finished ingredient on the onions and carrots.
4. Move on to the eggplants. They need to be fried until they become soft and darkened, but still they should not fall apart. Next add chopped garlic. These ingredients also need to be placed in a container.
5. Cut the potatoes into slices or small pieces, also fry until golden brown in a frying pan with butter, and then place on the eggplants.
6. Prepare the sauce. Mix water with soy sauce and place on the stove. Leave a small amount of water to dissolve the starch in it. Next, pour the starch liquid in a thin stream into the mixture, which is heating up but not yet boiling on the stove. Bring the sauce to a boil, add ginger and after a minute turn off the heat.
7. Pour the freshly boiled sauce over all the ingredients placed in a separate container and leave for twenty minutes to soak, soften even more and cool slightly. Then serve chisanchi immediately.

Method two

This recipe is no less interesting, but somewhat different from the first.

Ingredients needed:

• medium sized eggplant;
• two potatoes;
• large bell pepper;
• 50 ml soy sauce;
• 50-70 ml water;
• tsp granulated sugar;
• Art. l. starch;
• third tsp salt;
• any Chinese or other spices.

Instructions:

1. Peel the potatoes and cut into medium slices. Heat the oil in a frying pan and fry the potatoes, but not under the lid, so that they brown and acquire a pleasant taste.
2. While the potatoes are frying, wash and chop the eggplant; after seven minutes, add it to the pan.
3. After another five minutes, the next ingredient should be added to the dish - bell pepper, peeled from cores and seeds and cut into fairly large pieces. After about five minutes, you can add salt and turn off the stove. And to remove excess oil remaining after frying, vegetables can be placed in a colander.
4. Make the sauce. In a bowl, mix water with sugar and soy sauce, slowly and carefully add starch, stir it so that there are no lumps left. Add the spices and pour the mixture into a clean frying pan to bring to a boil.
5. Place all the fried vegetables into the boiling sauce. After a couple of minutes, you can turn off the fire.
6. Chisanchi is ready!

Chinese rice noodles with vegetables and peanuts

Recommendations

Some tips:

• All ingredients should not be stewed, but rather fried, and the way Chinese chefs do it: in hot oil and over high heat. For these purposes, it is better to use a non-stick frying pan.
• You can use different seasonings; they will transform the taste of chisancha and give gastronomic pleasure.
• To make the dish more attractive and vibrant, it is recommended to use bell peppers of different rich colors, for example, red and yellow.

Try this interesting and not at all complicated Chinese recipe to occasionally pamper yourself and surprise your family.

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Culinary tricks

Using the basic chisancha recipe, you can experiment a little with the amount of each vegetable, or replace one of them with poultry, lean pork or beef. If you decide to use meat, reduce the proportion of potatoes, eggplants and bell peppers by half. So, for example, for 400 grams of chicken, take two pieces of each of these vegetables.

Eggplants can be peeled, or you can add them directly with the skin. The main thing is to salt them before adding them to the pan. Salt will reduce the bitterness of the vegetable.

You can replace starch with flour, but then your dish will lose its inherent lightness and delicate structure. The vegetables will get stuck in flour, and the taste will change slightly.

The stew will seem very spicy, vary the amount of garlic and pepper.

Please note that this vegetable dish is very high in calories due to the frying of all the ingredients. Obviously, it is a little heavy for those who have digestive problems and are watching their figure.

Chisanchi recipe

Chinese cuisine is famous for this dish. As mentioned earlier, it can be found on restaurant menus. However, chisanchi can also be prepared at home. First you need to wash and peel all the vegetables. Cut the potatoes into large pieces and rinse under running water. Try to wash off as much starch as possible.

Carrots and eggplants need to be cut, like potatoes, into large pieces. The vegetables should not be wet, so place them on a paper towel to dry. Prepare a cast iron frying pan, place it over medium heat, pour in sunflower oil.

Then fry the potatoes until a light crust appears, then add the carrots, stirring occasionally. Now you can add the pepper and after 5 minutes the eggplant. Stir the vegetables and let them fry. Don't forget to stir periodically.

When the eggplants are cooked, chop the garlic very finely and add it to the vegetables. Now pour in the pre-prepared sauce and stir until it thickens.

So our dish called chisanchi is ready. The recipe is very simple, everything is done quickly and easily.

As you can see, the ingredients in the dish include the most common ones and are available to every housewife in the summer. That is why you can safely cook it at home, and also surprise your loved ones and friends with a new taste.

Preparing the sauce

Pour starch into a bowl, add sugar, stir and pour water into the same container, which should only be at room temperature. Mix well and add soy sauce. Add it gradually and stir all the time. Pour vinegar there in a thin stream.

Lastly, you need to add the malasian seasoning. However, it is difficult to find on sale, so you can look for a replacement. For example, make your own seasoning for the sauce. Finely chop the parsley, add paprika, ground black pepper, a little ginger and dried garlic. Add this seasoning to the sauce.

Presentation

A dish of roasted vegetables can be decorated with bright and rich colors. This can be beautifully arranged parsley, carrots, peppers (red, green or yellow) and many other vegetables.

A very beautiful dish will be made using crab sticks, which are cut into half rings in a circle around the dish. Not only do they add color, but they also taste great with roasted vegetables.

You can place droplets of sauce in a circle. They will emphasize sophistication and presentable appearance. If you have fresh tomatoes and cucumbers, cut them nicely and place them on top of the roasted vegetables.

Brightness and richness will be emphasized by products such as canned peas, corn or pineapple, cut into half rings.

Asparagus is another vegetable that will enhance the dish. However, it is necessary that the rich green color be preserved. To do this, place the asparagus in boiling water for one minute. If you overexpose it, it will fade and lose color.

As you can see, you can decorate the dish with different products. Some will add a sweeter flavor, others – spicy, and others – hot. It all depends on you what taste and aroma you want to experience.

DESCRIPTION

Empirically, I made the following obvious conclusions for myself: vegetables fried in Chinese differ from those stewed “in the trash” in Russian in consistency and dressing. They should be half cooked, somewhat reminiscent of grilled vegetables: elastic and slightly crispy, but well-cooked.

Of course, ideally, Asian-style vegetables are cooked in an authentic wok pan, but in the absence of one, I made do with an ordinary thick-walled frying pan. The purpose of a wok is to minimize the surface area in contact with the fire. It turns out that some of the vegetables are being cooked, and some are “resting” on top at this time. Constant stirring (and even tossing) helps the vegetables cook evenly, regularly bathing in the juices and small amounts of oil that accumulate in the narrow bottom of the wok. This frying technique is called stir-fry.

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Nutritional and energy value:

Recipe Side dish Three earthly freshness

In this recipe, the preparatory stage of peeling and cutting vegetables takes much more time than the cooking itself. All vegetables are taken in equal proportions. Cut the eggplants into medium pieces and add salt to remove the bitterness.

Peel the potatoes and cut them into cubes comparable to the size of the eggplant pieces.

Peel and chop the red and green bell peppers (pieces the same size as potatoes and eggplants). Finely chop the red hot pepper, its quantity depends on your taste.

Finely chop the white part of the green onion and garlic into rings.

Prepare soy sauce from Kikkoman in advance. Since soy sauce is mixed with sugar in the recipe, it is more convenient to immediately use sweet soy sauce from Kikkoman. If this sauce is not available, add 1 tablespoon of sugar to Kikkoman regular soy sauce.

We prepare the dressing in advance. Mix sweet soy sauce, cornstarch and water.

We wash the eggplants to remove salt and squeeze them out.

To prepare Chinese dishes, it is better to take a wok, but if you don’t have one, you can take a frying pan or a saucepan with a thick bottom. Pour in vegetable oil and heat. Vegetables actually have to be deep-fried, so you need to pour a lot of oil. In the original recipe, vegetables are fried separately, placed on a napkin to remove excess fat, and only then mixed together. But we simplified the recipe and fried all the vegetables together. First, add the potatoes and fry them until golden brown, stirring continuously with a wooden spatula.

Add the eggplants and also fry with continuous stirring (about 3 minutes).

Add sweet and bitter peppers, stir for a couple of minutes.

Add chopped onion and garlic there and fry all the vegetables for 1 minute, stirring continuously. Next, drain all the oil.

Pour in the soy sauce and starch dressing, intensively (but mix everything carefully), and immediately turn off the heat. The vegetables are ready.

I used a Chinese plate for serving, but I don’t know, maybe the hieroglyphs are upside down.

Place vegetables on a plate.

Serve immediately hot, sprinkled with green onions. Bon appetit! All the best to you in the New Year!

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=5421

Sauce ingredients

Each dish has its own flavor. For example, you can add different sauces to ordinary rice, and thanks to them, the taste sensations change.

If you choose the right sauce, you get an exquisite, original and unique dish in all respects.

To prepare the sauce you need the following products:

1. Water – 100 ml.

2. Starch – 8 g (1.5 tsp).

3. Soy sauce – 50 ml.

4. Vinegar (preferably apple) – 25 ml.

5. Sugar – 15 g.

6. Malasyan seasoning (can be replaced with red pepper, parsley, paprika, dry garlic and ginger).

All ingredients for the dish are ready, and you can proceed to cooking.

What is chisanchi

This is a Chinese dish that translates to “three earthly freshnesses.” They also learned to cook it in the Caucasus, but they add more spicy foods and seasonings that give off Asian cuisine.

In China, this dish is most often served in restaurants, but in other countries it has begun to be made at home. After all, in fact, there is nothing complicated in the recipe, and the simplest ingredients are needed.

By the way, in many countries they have learned to improvise and present chisanchi beautifully. Many housewives like the recipe because it doesn’t require a lot of time and effort, but you can surprise not only your household, but also your guests.

Ingredients

To create an authentic Chinese dish, Chisanchi, prepare the following ingredients:

1. Medium potatoes – 0.5 kg.

2. Eggplants – 4 pcs.

3. Bell pepper – 4 pcs.

4. Large carrots – 1 pc.

5. Garlic and hot pepper – 1 pc.

6. Seasoning (salt, pepper, paprika) - to taste.

As you can see, no special ingredients are needed. Before you learn the full recipe for chisancha at home, you need to prepare ingredients for the sauce, which goes perfectly with vegetables. The taste of the dish depends on it.