{"id":3932,"date":"2012-02-17T19:06:20","date_gmt":"2012-02-17T19:06:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3932"},"modified":"2012-02-17T19:06:20","modified_gmt":"2012-02-17T19:06:20","slug":"gebackene-hahnchenteile-gai-yang","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/","title":{"rendered":"Gebackene H\u00e4hnchenteile, Gai Yang"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n6 gro\u00dfe Knoblauchzehen<br \/>\n1 TL Schwarzer Pfeffer<br \/>\n8 H\u00e4hnchenschenkel<br \/>\n3 EL Dunkle Sojasauce<br \/>\n1 EL Fischsauce<br \/>\n\u00d6l<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDen Knoblauch sch\u00e4len, grob zerkleinern und mit dem Pfeffer im M\u00f6rser zerstampfen. Die H\u00e4hnchenschenkel mit der Knoblauchpaste bestreichen und mit der Soja- sowie der Fischsauce betr\u00e4ufeln. Abgedeckt etwa eine Stunde marinieren.<br \/>\nDen Backofen auf 190 Grad heizen. Ein Backblech mit Alufolie auslegen und mit \u00d6l besteichen. Die H\u00e4hnchenschenkel darauflegen und in den Backofen (Mitte) schieben. Etwa 30 Minuten backen, dabei die Schenkel gelegentlich wenden. Dazu schmeckt einfache Chilisauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 6 gro\u00dfe Knoblauchzehen 1 TL Schwarzer Pfeffer 8 H\u00e4hnchenschenkel 3 EL Dunkle Sojasauce 1 EL Fischsauce \u00d6l Zubereitung Den Knoblauch sch\u00e4len, grob zerkleinern und mit dem Pfeffer im M\u00f6rser zerstampfen. Die H\u00e4hnchenschenkel mit der Knoblauchpaste bestreichen und mit der Soja- sowie der Fischsauce betr\u00e4ufeln. Abgedeckt etwa eine Stunde marinieren. Den Backofen auf 190 Grad &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/\">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_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},"jetpack_post_was_ever_published":false},"categories":[43,6],"tags":[379],"class_list":["post-3932","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-hahnchen","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gebackene H\u00e4hnchenteile, Gai Yang<\/title>\n<meta name=\"description\" content=\"- Gebackene H\u00e4hnchenteile, Gai Yang\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gebackene H\u00e4hnchenteile, Gai Yang\" \/>\n<meta property=\"og:description\" content=\"- Gebackene H\u00e4hnchenteile, Gai Yang\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;s Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-02-17T19:06:20+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-hahnchenteile-gai-yang\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-hahnchenteile-gai-yang\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gebackene H\u00e4hnchenteile, Gai Yang\",\"datePublished\":\"2012-02-17T19:06:20+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-hahnchenteile-gai-yang\\\/\"},\"wordCount\":92,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"H\u00e4hnchen\"],\"articleSection\":[\"Gefl\u00fcgel\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-hahnchenteile-gai-yang\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-hahnchenteile-gai-yang\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-hahnchenteile-gai-yang\\\/\",\"name\":\"Gebackene H\u00e4hnchenteile, Gai Yang\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-02-17T19:06:20+00:00\",\"description\":\"- Gebackene H\u00e4hnchenteile, Gai Yang\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-hahnchenteile-gai-yang\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-hahnchenteile-gai-yang\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-hahnchenteile-gai-yang\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gebackene H\u00e4hnchenteile, Gai Yang\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen&#039;s Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Gebackene H\u00e4hnchenteile, Gai Yang","description":"- Gebackene H\u00e4hnchenteile, Gai Yang","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/","og_locale":"de_DE","og_type":"article","og_title":"Gebackene H\u00e4hnchenteile, Gai Yang","og_description":"- Gebackene H\u00e4hnchenteile, Gai Yang","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/","og_site_name":"Steffen&#039;s Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2012-02-17T19:06:20+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Gebackene H\u00e4hnchenteile, Gai Yang","datePublished":"2012-02-17T19:06:20+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/"},"wordCount":92,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["H\u00e4hnchen"],"articleSection":["Gefl\u00fcgel","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/","name":"Gebackene H\u00e4hnchenteile, Gai Yang","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-02-17T19:06:20+00:00","description":"- Gebackene H\u00e4hnchenteile, Gai Yang","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Gebackene H\u00e4hnchenteile, Gai Yang"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen&#039;s Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-11q","jetpack-related-posts":[{"id":777,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/21\/hahnchenkeule-mediterran\/","url_meta":{"origin":3932,"position":0},"title":"H\u00e4hnchenkeule mediterran","author":"Steffen","date":"21. April 2011","format":false,"excerpt":"Zutaten: 4 H\u00e4hnchenschenkel Salz wei\u00dfer Pfeffer aus der M\u00fchle 1 TL Kr\u00e4uter der Provence 2 EL \u00d6l 2 EL Butter 1 kleine Gem\u00fcsezwiebel 2 Knoblauchzehen 1\/81 H\u00fchnerbr\u00fche 2 EL Basilikumpesto 300 g dicke Bohnen 500 g Tomaten 100 g schwarze Oliven Thymian zum Garnieren Zubereitung: H\u00e4hnchenschenkel mit Salz, Pfeffer und\u2026","rel":"","context":"In &quot;Gefl\u00fcgel&quot;","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":781,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/21\/huhnchen-rotwein-topf\/","url_meta":{"origin":3932,"position":1},"title":"H\u00fchnchen-Rotwein-Topf","author":"Steffen","date":"21. April 2011","format":false,"excerpt":"Zutaten: 4 H\u00e4hnchenschenkel 100 g Schalotten 200 g Champignons 1 M\u00f6hre 2 Knoblauchzehen 4 El \u00d6l 1 Lorbeerblatt 50 g durchwachsener Speck 1 EL Mehl 1\/2l trockener Rotwein 150 g dicke Bohnen 2 El gehackte Petersilie Salz, Pfeffer Zubereitung: Die H\u00e4hnchenschenkel waschen und mit Salz und Pfeffer einreiben. Dann die\u2026","rel":"","context":"In &quot;Gefl\u00fcgel&quot;","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4807,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/29\/poulet-au-citron-a-la-catalane-huhn-mit-zitrone\/","url_meta":{"origin":3932,"position":2},"title":"Poulet au Citron a la Catalane (Huhn mit Zitrone)","author":"Steffen","date":"29. Dezember 2012","format":false,"excerpt":"Zutaten 30 gro\u00dfe Knoblauchzehen, fest; ungesch\u00e4lt 1 l H\u00fchnerbr\u00fche 6 H\u00e4hnchenschenkel Salz Pfeffer 3 EL Oliven\u00f6l 1 EL Butter 1.5 gro\u00dfe Zitronen; gesch\u00e4lt, entkernt, in d\u00fcnne Scheiben geschnitten 2.5 EL Mehl 200 ml Banyuls (Dessertwein) - ersatzweise Wei\u00dfwein Zubereitung In einem gro\u00dfen Topf Wasser zum Kochen bringen und die Knoblauchzehen\u2026","rel":"","context":"In &quot;Gefl\u00fcgel&quot;","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":775,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/21\/hahnchenkeulen-mit-suser-kruste\/","url_meta":{"origin":3932,"position":3},"title":"H\u00e4hnchenkeulen mit s\u00fc\u00dfer Kruste","author":"Steffen","date":"21. April 2011","format":false,"excerpt":"Zutaten: 4 H\u00e4hnchenschenkel 4 EL Aprikosenkonfit\u00fcre Saft einer Zitrone 2 P\u00e4ckchen Vanillezucker 250 g \u00c4pfel 100 g M\u00f6hren 1 rote Paprika 1kg Kartoffeln 1\/8l Milch Salz, Pfeffer, Muskat Zubereitung: Die H\u00e4hnchenschenkel waschen, trocken tupfen und mit Salz und Pfeffer w\u00fcrzen. Das Fleisch auf ein mit Backpapier ausgelegtes Backblech legen. Die\u2026","rel":"","context":"In &quot;Gefl\u00fcgel&quot;","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4114,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/","url_meta":{"origin":3932,"position":4},"title":"W\u00fcrziges H\u00e4hnchen","author":"Steffen","date":"11. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 3 Fr\u00fchlingszwiebeln 4 Knoblauchzehen 1 EL Zucker 1 EL F\u00fcnf-Gew\u00fcrz-Pulver 2 EL Fischsauce 2 EL Sojasauce 2 EL Chilisauce, suess Salz 2 H\u00e4hnchen Zubereitung Jedes H\u00e4hnchen in 8 Teile zerlegen. Fr\u00fchlingszwiebeln und Knoblauch fein hacken. Mit Zucker, F\u00fcnf-Gew\u00fcrz-Pulver, Fischsauce, Sojasauce, Chilisauce und Salz in einer Schale verruehren. Die H\u00e4hnchenteile\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3332,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-sojasauce-und-anis-pet-pad-siju\/","url_meta":{"origin":3932,"position":5},"title":"Ente mit Sojasauce und Anis &#8211; Pet Pad Siju","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 400 g Entenbrustfleisch 3 Fr\u00fchlingszwiebeln 3 Korianderzweige mit Wurzeln 3 Knoblauchzehen 8 EL Pflanzen\u00f6l 1 TL Austernsauce; (*) 1 EL Dunkle Sojasauce 1 EL Fischsauce; (*) 1 TL frisch gemahlener Pfeffer 1 TL Zucker 1 Sternanis 1 TL gek\u00f6rnte Fleischbr\u00fche 1\/2 TL heisses Wasser etwas Cognac Zubereitung Das Entenfleisch\u2026","rel":"","context":"In &quot;Asiatisch&quot;","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\/3932","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=3932"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3932\/revisions"}],"predecessor-version":[{"id":3933,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3932\/revisions\/3933"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}