{"id":2906,"date":"2011-10-18T17:37:32","date_gmt":"2011-10-18T17:37:32","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2906"},"modified":"2011-10-18T17:51:31","modified_gmt":"2011-10-18T17:51:31","slug":"chiang-yu-chi-in-sojasauce-geschmortes-huhn","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/18\/chiang-yu-chi-in-sojasauce-geschmortes-huhn\/","title":{"rendered":"Chiang-yu-chi (In Sojasauce geschmortes Huhn)"},"content":{"rendered":"

Zutaten<\/strong>
\nBrathuhn; 2 bis 2,5 kg m\u00f6glichst frisch geschlachtet
\n1\/2 l kaltes Wasser
\n1\/2 l Sojasauce
\n1\/4 Tasse Reiswein oder heller trockener Sherry
\n5 Scheiben Ingwerwurzel; gesch\u00e4lt, frisch oder konserviert, etwa 2,5 cm im Durchmesser und 3 mm dick
\n1 Sternanis
\n30 g Kandiszucker; in kleinen St\u00fccken
\n1 TL Sesamsamen\u00f6l<\/p>\n

Zubereitung<\/strong>
\nVorbereitung:<\/em>
\nDas Huhn innen und aussen unter fliessendem kaltem Wasser waschen und sorgf\u00e4ltig mit K\u00fcchenkrepp abtrocken. Wasser, Sojasauce, Wein, Ingwer, Sternanis, Kandi\u00dfucker und Sesamsamen\u00f6l griffbereit stellen.
\nZubereitung:<\/em>
\nIn einem schweren Topf, der gross genug ist, das Huhn bequem aufzunehmen, Wasser, Sojasauce, Wein, Ingwer und Sternanis aufkochen und das Huhn einlegen. Es muss bis zur halben H\u00f6he in der Fl\u00fcssigkeit liegen. Erneut aufkochen, auf m\u00e4ssige Temperatur schalten und im zugedeckten Topf 20 Minuten kochen. Das Huhn wenden, Kandiszucker unterr\u00fchren und das Huhn weitere 20 Minuten unter h\u00e4ufigem Begiessen kochen. Die Temperatur abschalten und das Huhn im zugedeckten Topf 2 bis 3 Stunden abk\u00fchlen lassen.
\nJetzt wird das Huhn auf ein Tranchierbrett gelegt und mit Sesamsamen\u00f6l bepinselt. Fl\u00fcgel und Keulen abtrennen und den Rumpf mit einem Schnitt durch Brust- und R\u00fcckenknochen der L\u00e4nge nach halbieren. Man schneidet die H\u00e4lften mit der Hautseite nach oben, einschliesslich der Knochen, quer in 2,5 x 7,5 cm grosse St\u00fccke, die eines nach dem anderen, der urspr\u00fcnglichen Form des Tieres ungef\u00e4hr entsprechend, in der Mitte einer Platte wieder zusammengesetzt werden. Fl\u00fcgel und Keulen auf die gleiche Weise zerschneiden und zusammengesetzt rechts und links neben die Brust legen. Das Huhn wird mit 1\/4 Tasse der Sauce, in der es geschmort wurde, \u00fcberzogen und auf Zimmertemperatur abgek\u00fchlt serviert. Als Hauptgericht ausreichend f\u00fcr vier bis sechs Personen. Als Bestandteil einer chinesischen Mahlzeit ausreichend f\u00fcr acht bis zehn Personen.
\nAnmerkung:<\/em>
\nDie Schmorsauce ist in China als Grundsauce bekannt und wird f\u00fcr rot-geschmorte Gerichte aufbewahrt. Sie h\u00e4lt sich im K\u00fchlschrank zwei Wochen, im Gefrierfach unbegrenzt lange.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Brathuhn; 2 bis 2,5 kg m\u00f6glichst frisch geschlachtet 1\/2 l kaltes Wasser 1\/2 l Sojasauce 1\/4 Tasse Reiswein oder heller trockener Sherry 5 Scheiben Ingwerwurzel; gesch\u00e4lt, frisch oder konserviert, etwa 2,5 cm im Durchmesser und 3 mm dick 1 Sternanis 30 g Kandiszucker; in kleinen St\u00fccken 1 TL Sesamsamen\u00f6l Zubereitung Vorbereitung: Das Huhn innen … <\/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-2906","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nChiang-yu-chi 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April 2011","format":false,"excerpt":"Zutaten: 12 H\u00fchnerfl\u00fcgel 1\/2 Stange Lauch 1 kleines St\u00fcck Ingwerwurzel 4 1\/2 EL Reiswein 2 EL Sojasauce Maisst\u00e4rke \u00d6l zum Frittieren 1 Tl. Zucker 250 g Spinat 2 EL Erdnuss\u00f6l 1 Prise Salz Zubereitung: 1. H\u00fchnerfl\u00fcgel gut waschen und die Spitzen abknipsen; f\u00fcr die Br\u00fche beiseite stellen. Ingwer und Lauch\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":2561,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/06\/ananashuhn\/","url_meta":{"origin":2906,"position":5},"title":"Ananashuhn","author":"Steffen","date":"6. August 2011","format":false,"excerpt":"Zutaten 1\/2 H\u00e4hnchen 500 g Ananas aus der Dose; gut abtropfen lassen Sesam\u00f6l nach Wunsch Erdnuss\u00f6l St\u00e4rkemehl H\u00fchnersuppe 1 TL Weinbrand 1 TL Zucker 1 TL Sojasauce Zubereitung Schneiden Sie das Huhn in kleine St\u00fccke. Erhitzen Sie ein wenig \u00d6l im WOK, geben Sie danach Ananas, ein bisschen Salz und\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\/2906","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=2906"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2906\/revisions"}],"predecessor-version":[{"id":2908,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2906\/revisions\/2908"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}