{"id":3386,"date":"2011-12-29T20:14:05","date_gmt":"2011-12-29T20:14:05","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3386"},"modified":"2011-12-29T20:14:05","modified_gmt":"2011-12-29T20:14:05","slug":"falsches-scharfes-huhn-mala-jisi","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/29\/falsches-scharfes-huhn-mala-jisi\/","title":{"rendered":"Falsches scharfes Huhn (Mala jisi)"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g Doupi (eine Packung)
\n50 g St\u00e4rke
\n50 g Sojasprossen
\n3 getrocknete Chillies
\n20 K\u00f6rnchen Sichuanpfeffer
\n2 Fr\u00fchlingszwiebeln
\n20 g Ingwer
\n\u00d6l zum Fritieren<\/p>\n

Zubereitung<\/strong>
\nDoupi kochen, bis sie weich ist, Sichuanpfeffer trocken anroesten und im M\u00f6rser zerreiben. Sprossen waschen und die trockenen Enden abzupfen, Chillies in feine L\u00e4ngsstreifen schneiden, Doupi ausbreiten und in 4cm lange Streifen schneiden, Ingwer in feine Streifen schneiden, Fr\u00fchlingszwiebeln hacken.
\n\u00d6l (am besten in der Friteuse, aber im Wok geht’s auch) erhitzen, die Doupistreifen in St\u00e4rke waelzen und goldbraun fritieren, auf K\u00fcchenkrepp abtropfen lassen.
\nIm Wok etwas \u00d6l erhitzen, Fr\u00fchlingszwiebeln, Ingwer, Sichuanpfeffer anbraten, Sprossen dazugeben, einige Sekunden braten, dann mit etwas Wasser besprenkeln, damit sie zart und knackig bleiben. Die fritierten „H\u00fchnerfleischstreifen“ dazugeben, noch einige male wenden, auf einem Teller anrichten und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 g Doupi (eine Packung) 50 g St\u00e4rke 50 g Sojasprossen 3 getrocknete Chillies 20 K\u00f6rnchen Sichuanpfeffer 2 Fr\u00fchlingszwiebeln 20 g Ingwer \u00d6l zum Fritieren Zubereitung Doupi kochen, bis sie weich ist, Sichuanpfeffer trocken anroesten und im M\u00f6rser zerreiben. Sprossen waschen und die trockenen Enden abzupfen, Chillies in feine L\u00e4ngsstreifen schneiden, Doupi ausbreiten und … <\/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],"tags":[],"class_list":["post-3386","post","type-post","status-publish","format-standard","hentry","category-asiatisch","item-wrap"],"yoast_head":"\nFalsches scharfes Huhn (Mala jisi)<\/title>\n<meta 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