{"id":2198,"date":"2011-07-23T09:42:16","date_gmt":"2011-07-23T09:42:16","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2198"},"modified":"2011-07-23T09:42:16","modified_gmt":"2011-07-23T09:42:16","slug":"huhnerrouladen-mit-asia-gemuse-und-mango","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/huhnerrouladen-mit-asia-gemuse-und-mango\/","title":{"rendered":"H\u00fchnerrouladen mit Asia-Gem\u00fcse und Mango"},"content":{"rendered":"

Zutaten<\/strong>
\n4 H\u00fchnerbrustfilets (\u00e0 150 g, ohne Haut)
\n1 kleiner Pak Choi (senfkohl, Bl\u00e4tterkohl)
\n150 Gramm Sojasprossen
\n1\/2 Mango
\n3 EL Butter
\nSalz
\nPfeffer
\n\u00d6l <\/p>\n

Zubereitung<\/strong>
\n1. Sprossen putzen, waschen und abtropfen. Pak Choi in ca. 1 cm breite Streifen schneiden. Mango sch\u00e4len und in St\u00fccke schneiden.
\n2. In einer Pfanne 2 El Butter bis zum Aufsch\u00e4umen erhitzen. Sprossen, Gem\u00fcsestreifen und Mangost\u00fccke darin anschwitzen, vom Feuer nehmen und ausk\u00fchlen lassen.
\n3. H\u00fchnerfilets der L\u00e4nge nach einschneiden, aufklappen und flach dr\u00fccken. Die Schnitzel zur H\u00e4lfte mit F\u00fclle belegen und einrollen.
\n4. Backrohr auf 180\u00b0 C vorheizen. 4 Blatt Alufolie (ca. 25 cm x 20 cm) mit Butter bestreichen, je eine H\u00fchnerroulade darauf setzen und einrollen. Die Enden der Folie behutsam eindrehen.
\n5. In einer Pfanne wenig \u00d6l erhitzen. Rouladen in der Folie darin rundherum anbraten. Pfanne ins vorgeheizte Rohr stellen, die Rouladen ca. 15 Minuten braten, dabei mehrmals wenden. Rouladen aus der Folie wickeln und in Scheiben schneiden. Als Beilage pa\u00dft Reis.
\nPak Choi (auch Paksoi) ist ein in Asien verbreitetes Blattgem\u00fcse, das im Aussehen an Chinakohl erinnnert. Anstelle von Pak Choi kann Blattspinat oder Chinakohl, je 200 g verwendet werden. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 H\u00fchnerbrustfilets (\u00e0 150 g, ohne Haut) 1 kleiner Pak Choi (senfkohl, Bl\u00e4tterkohl) 150 Gramm Sojasprossen 1\/2 Mango 3 EL Butter Salz Pfeffer \u00d6l Zubereitung 1. Sprossen putzen, waschen und abtropfen. Pak Choi in ca. 1 cm breite Streifen schneiden. Mango sch\u00e4len und in St\u00fccke schneiden. 2. In einer Pfanne 2 El Butter bis … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,43,6],"tags":[76],"class_list":["post-2198","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nH\u00fchnerrouladen 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April 2011","format":false,"excerpt":"100 Gramm Zuckerschoten100 Gramm M\u00f6hren2 EL \u00d6l2 Zehen Knoblauch1\/2 Gr\u00fcne Peperoni4 EL Limettensaft4 EL Orangensaft100 Gramm Pak-Choi100 Gramm Sojasprossen100 Gramm Bambussprossen (aus der Dose)3 EL Thai-Basilikumbl\u00e4tter4 EL Rote Chicken-Chiliso\u00dfe3 EL Helle Sojaso\u00dfe1 EL Ketjap manisKrupuk (Krabbenchips) Zuckerschoten putzen, waschen, quer halbieren. M\u00f6hren sch\u00e4len, quer in feine Scheiben schneiden. Pak-Choi putzen,\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2971,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/24\/curry-garnelen\/","url_meta":{"origin":2198,"position":2},"title":"Curry-Garnelen","author":"Steffen","date":"24. 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Mai 2011","format":false,"excerpt":"Zutaten: 250 g Thunfischfilet (m\u00f6glichst frisch) 1 Eiwei\u00df 3-4 EL Rosa Pfefferbeeren 2 EL Sesam\u00f6l 1 Reife Avocado Saft einer Limette Salz 16 Krupuk-Chips (asiatischeKrabbenmehl-Chips) Feine Sprossen zum Bestreuen (z.B. Zwiebelsprossen) Zubereitung: Fischfilet waschen, trocken tupfen und in etwa 2 cm dicke Streifen schneiden. Diese rundum d\u00fcnn mit verquirltem Eiwei\u00df\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3987,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/02\/hahnchen-mit-spross\/","url_meta":{"origin":2198,"position":5},"title":"H\u00e4hnchen mit Spross-Paprika Gem\u00fcse","author":"Steffen","date":"2. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 750 g H\u00e4hnchenbrustfilet 2 gr\u00fcne Paprikaschoten 250 g Sojasprossen 3 EL \u00d6l Salz Pfeffer 100 g Cashewkerne 4 EL Tomatenketchup 2 EL Tomatenmark 1 EL Sambal-Oelek Zucker Zubereitung Fleisch in St\u00fccke schneiden. Paprika putzen, waschen und kleinschneiden. Sprossen waschen, abtropfen lassen. \u00d6l erhitzen, Fleisch unter Wenden ca. 6 Minuten\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2198"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2198\/revisions"}],"predecessor-version":[{"id":2199,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2198\/revisions\/2199"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}