{"id":3668,"date":"2012-01-25T21:10:26","date_gmt":"2012-01-25T21:10:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/25\/funffach-duftende-h\/"},"modified":"2012-01-26T20:37:50","modified_gmt":"2012-01-26T20:37:50","slug":"funffach-duftende-h","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/25\/funffach-duftende-h\/","title":{"rendered":"F\u00fcnffach duftende H\u00fchnerf\u00fcsse  (wuxiang jizhua)"},"content":{"rendered":"<p><b>Zutaten<\/b><\/p>\n<p>10 H\u00fchnerf\u00fc\u00dfe<br \/>\u00bd l H\u00fchnerbr\u00fche<br \/>2 Fr\u00fchlingszwiebeln<br \/>Ingwer<br \/>2 EL Reiswein<br \/>einige Sterne Sternanis<br \/>20 K\u00f6rner Sichuanpfeffer einige Nelken<br \/>1 St\u00fcck Cassia-Rinde<br \/>einige St\u00fccke getrocknete Orangenschale<br \/>2 EL Sojaso\u00dfe<br \/>Salz<br \/>Zucker<br \/>Erdnu\u00df\u00f6l zum Frittieren, alternativ Sesam\u00f6l<\/p>\n<p><b>Zubereitung<\/b><\/p>\n<p>H\u00fchnerf\u00fc\u00dfe waschen und die Krallen abschneiden. Mit dem K\u00fcchenbeil l\u00e4ngs halbieren. Fr\u00fchlingszwiebeln in 5 cm lange Abschnitte, Ingwer in d\u00fcnne Scheiben schneiden.<br \/>Im Wok (oder besser noch in der Friteuse) \u00d6l erhitzen, darin die H\u00fchnerf\u00fc\u00dfe frittieren, bis die Haut goldbraun ist, mit dem Schauml\u00f6ffel herausfischen, gut abtropfen lassen.<br \/>Die H\u00fchnerbr\u00fche im Tontopf (oder einer beliebigen Kasserolle) zusammen mit Fr\u00fchlingszwiebeln, Ingwer, Reiswein, Anis, Sichuanpfeffer, Nelken, Cassia-Rinde, Orangenschale, Sojaso\u00dfe, Salz, Zucker und den H\u00fchnerfl\u00fcgeln auf mittlerer Flamme erhitzen. Sobald es kocht, die Temperatur reduzieren und den Deckel aufsetzen.<br \/>Zwei Stunden k\u00f6cheln lassen, bis die H\u00fchnerf\u00fc\u00dfe zart und weich sind. Herausnehmen und auf einem Teller anrichten. Mit etwas Sesam\u00f6l besprenkelt servieren.<br \/>ps: Ich wei\u00df nicht, ob ich das mal ausprobieren werde.<\/p>\n<div class=\"g-crossposting-backlink\"><a href=\"https:\/\/plus.google.com\/118370625132341053154\/posts\/Se6N4z5BLaS\" target=\"_blank\">This was posted on Google+&hellip;<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 10 H\u00fchnerf\u00fc\u00dfe\u00bd l H\u00fchnerbr\u00fche2 Fr\u00fchlingszwiebelnIngwer2 EL Reisweineinige Sterne Sternanis20 K\u00f6rner Sichuanpfeffer einige Nelken1 St\u00fcck Cassia-Rindeeinige St\u00fccke getrocknete Orangenschale2 EL Sojaso\u00dfeSalzZuckerErdnu\u00df\u00f6l zum Frittieren, alternativ Sesam\u00f6l Zubereitung H\u00fchnerf\u00fc\u00dfe waschen und die Krallen abschneiden. Mit dem K\u00fcchenbeil l\u00e4ngs halbieren. Fr\u00fchlingszwiebeln in 5 cm lange Abschnitte, Ingwer in d\u00fcnne Scheiben schneiden.Im Wok (oder besser noch in der Friteuse) &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/25\/funffach-duftende-h\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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],"tags":[76],"class_list":["post-3668","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","tag-huhn","item-wrap"],"yoast_head":"<!-- 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