{"id":4114,"date":"2012-03-11T12:48:35","date_gmt":"2012-03-11T12:48:35","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4114"},"modified":"2012-03-11T12:48:35","modified_gmt":"2012-03-11T12:48:35","slug":"wurziges-hahnchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/","title":{"rendered":"W\u00fcrziges H\u00e4hnchen"},"content":{"rendered":"

Zutaten<\/strong>
\n3 Fr\u00fchlingszwiebeln
\n4 Knoblauchzehen
\n1 EL Zucker
\n1 EL F\u00fcnf-Gew\u00fcrz-Pulver
\n2 EL Fischsauce
\n2 EL Sojasauce
\n2 EL Chilisauce, suess
\nSalz
\n2 H\u00e4hnchen<\/p>\n

Zubereitung<\/strong>
\nJedes 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 in einer flachen Porzellanschuessel anordnen und die Marinade l\u00f6ffelweise dar\u00fcbergiessen. H\u00e4hnchenteile rundum in der Marinade wenden. Zugedeckt \u00fcber Nacht im K\u00fchlschrank ziehen lassen. Den Ofen auf 210\u00b0C vorheizen. Ein Backblech mit \u00d6l bestreichen, die H\u00e4hnchenteile darauf anordnen und 45-50 Minuten knusprig backen. Warm mit Limonenschnitzen servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 in einer flachen Porzellanschuessel anordnen … <\/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_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":[5,43,6],"tags":[76],"class_list":["post-4114","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nW\u00fcrziges H\u00e4hnchen<\/title>\n<meta name=\"description\" content=\"- W\u00fcrziges H\u00e4hnchen\" \/>\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\/03\/11\/wurziges-hahnchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"W\u00fcrziges H\u00e4hnchen\" \/>\n<meta property=\"og:description\" content=\"- W\u00fcrziges H\u00e4hnchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen'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=\"2012-03-11T12:48:35+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\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\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\\\/03\\\/11\\\/wurziges-hahnchen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/wurziges-hahnchen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"W\u00fcrziges H\u00e4hnchen\",\"datePublished\":\"2012-03-11T12:48:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/wurziges-hahnchen\\\/\"},\"wordCount\":105,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Huhn\"],\"articleSection\":[\"Asiatisch\",\"Gefl\u00fcgel\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/wurziges-hahnchen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/wurziges-hahnchen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/wurziges-hahnchen\\\/\",\"name\":\"W\u00fcrziges H\u00e4hnchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-11T12:48:35+00:00\",\"description\":\"- W\u00fcrziges H\u00e4hnchen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/wurziges-hahnchen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/wurziges-hahnchen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/wurziges-hahnchen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"W\u00fcrziges H\u00e4hnchen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen'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":"W\u00fcrziges H\u00e4hnchen","description":"- W\u00fcrziges H\u00e4hnchen","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\/03\/11\/wurziges-hahnchen\/","og_locale":"de_DE","og_type":"article","og_title":"W\u00fcrziges H\u00e4hnchen","og_description":"- W\u00fcrziges H\u00e4hnchen","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2012-03-11T12:48:35+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"W\u00fcrziges H\u00e4hnchen","datePublished":"2012-03-11T12:48:35+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/"},"wordCount":105,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Huhn"],"articleSection":["Asiatisch","Gefl\u00fcgel","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/","name":"W\u00fcrziges H\u00e4hnchen","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-03-11T12:48:35+00:00","description":"- W\u00fcrziges H\u00e4hnchen","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/wurziges-hahnchen\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"W\u00fcrziges H\u00e4hnchen"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen'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-14m","jetpack-related-posts":[{"id":1136,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/29\/mariniertes-hahnchen\/","url_meta":{"origin":4114,"position":0},"title":"Mariniertes H\u00e4hnchen","author":"Steffen","date":"29. April 2011","format":false,"excerpt":"Zutaten: 1 H\u00e4hnchen (ca. 1300 -1400 g) F\u00fcr die Marinade: 3 EL Sojasauce je 2 EL Sherry und Oliven\u00f6l 1 EL Wasser 1 EL Honig 1\/2 TL Salz 1\/4 TL gemahlener wei\u00dfer Pfeffer 1 auf Salz zerriebene Knoblauchzehe etwas geriebener frischer Ingwer 2 Fr\u00fchlingszwiebeln Zubereitung: Das H\u00e4hnchen unter kaltem Wasser\u2026","rel":"","context":"In "Gefl\u00fcgel"","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":3932,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-hahnchenteile-gai-yang\/","url_meta":{"origin":4114,"position":1},"title":"Gebackene H\u00e4hnchenteile, Gai Yang","author":"Steffen","date":"17. Februar 2012","format":false,"excerpt":"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.\u2026","rel":"","context":"In "Gefl\u00fcgel"","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":3298,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/gegrillte-ente-nach-kanton-art\/","url_meta":{"origin":4114,"position":2},"title":"Gegrillte Ente nach Kanton-Art","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 1 Ente; ca. 2 kg, k\u00fcchenfertig 2 EL F\u00fcnf-Gew\u00fcrz-Pulver 2 EL Cognac 3 Knoblauchzehen 2 Fr\u00fchlingszwiebeln 1 EL Zucker 6 EL Sojasauce 200 g Sojasprossen 1 EL Sesamoel Salz Zubereitung Die Ente innen und aussen gruendlich abspuelen und trockentupfen. Je die H\u00e4lfte von F\u00fcnf-Gew\u00fcrz-Pulver und Cognac verr\u00fchren, die Ente\u2026","rel":"","context":"In "Gefl\u00fcgel"","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":1983,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/12\/thaimariniertes-hahnchen-im-wirsingblatt\/","url_meta":{"origin":4114,"position":3},"title":"Thaimariniertes H\u00e4hnchen im Wirsingblatt","author":"Steffen","date":"12. Juni 2011","format":false,"excerpt":"Zutaten 350 Gramm H\u00e4hnchenfleisch 1 kleiner Wirsing-, Spitzkohl- oder gro\u00dfer Chinakohlkopf Salz Marinade 3-4 Knoblauchzehen 3 cm-St\u00fcck Ingwer 2 Korianderwurzeln; (wenn vorhanden) und 1 Zitronengraskolben 1-3 Rote Chilischoten 2 EL Fischsauce 2 EL Sojasauce 4 EL Kokossahne 1 Schuss Reiswein oder trockener Sherry Salz, Pfeffer 1 EL Zucker 2 Fr\u00fchlingszwiebeln\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":3332,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-sojasauce-und-anis-pet-pad-siju\/","url_meta":{"origin":4114,"position":4},"title":"Ente mit Sojasauce und Anis – 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 "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":3334,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-tausend-gewurzen\/","url_meta":{"origin":4114,"position":5},"title":"Ente Mit Tausend-Gew\u00fcrzen","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 2\/3 Ente; k\u00fcchenfertig - a ca. 2 kg) 0,2 Getrocknete Tangerinenschale 2\/3 frische Ingwerwurzel 2 Schalotten 1 Ganze Sternanis 4 EL Gelbe Bohnensauce 3,5 EL Hoisinsauce 2\/3 EL Sesampaste 2\/3 EL F\u00fcnf-Gew\u00fcrz-Pulver 1 TL Ingwerpulver 1 TL Salz 1 EL brauner Zucker 2\/3 EL Gin 4 Fr\u00fchlingszwiebeln 370 g\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\/4114","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=4114"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4114\/revisions"}],"predecessor-version":[{"id":4115,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4114\/revisions\/4115"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}