{"id":4305,"date":"2012-09-13T18:23:15","date_gmt":"2012-09-13T18:23:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4305"},"modified":"2012-09-13T18:23:15","modified_gmt":"2012-09-13T18:23:15","slug":"gebratene-zuckerschoten-chao-wandoujia","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/","title":{"rendered":"Gebratene Zuckerschoten (Chao wandoujia)"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g Zuckerschoten
\n2 getrocknete Chillies
\n20 K\u00f6rner Sichuanpfeffer
\nSalz
\n\u00d6l zum Braten
\nZubereitung<\/strong>
\nAn den ganz frischen zarten Schoten Stiel- und Bl\u00fctenans\u00e4tze entfernen, waschen. Chillies in 2-3 St\u00fccke schneiden oder brechen.
\nIm Wok \u00d6l stark erhitzen, Chillies und Sichuanpfeffer anbraten, bis es duftet und in der Nase kitzelt. Vom Feuer nehmen und alle festen Teile herausfischen.
\nDas gew\u00fcrzte \u00d6l wieder erhitzen, Erbsen zugeben und darin anbraten. Nach wenigen Sekunden etwas Wasser dar\u00fcbersprenkeln, damit sie ihre frische gr\u00fcne Farbe behalten. Salzen, nur 1 Minute bei mittlerer Hitze weiter braten, so da\u00df die Erbsen hei\u00df aber nicht weich werden.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 g Zuckerschoten 2 getrocknete Chillies 20 K\u00f6rner Sichuanpfeffer Salz \u00d6l zum Braten Zubereitung An den ganz frischen zarten Schoten Stiel- und Bl\u00fctenans\u00e4tze entfernen, waschen. Chillies in 2-3 St\u00fccke schneiden oder brechen. Im Wok \u00d6l stark erhitzen, Chillies und Sichuanpfeffer anbraten, bis es duftet und in der Nase kitzelt. Vom Feuer nehmen und alle … <\/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":[5,18],"tags":[592],"class_list":["post-4305","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-gemuse","tag-zuckerschoten","item-wrap"],"yoast_head":"\nGebratene Zuckerschoten (Chao wandoujia)<\/title>\n<meta name=\"description\" content=\"- Gebratene Zuckerschoten (Chao wandoujia)\" \/>\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\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gebratene Zuckerschoten (Chao wandoujia)\" \/>\n<meta property=\"og:description\" content=\"- Gebratene Zuckerschoten (Chao wandoujia)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/\" \/>\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=\"2012-09-13T18:23:15+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\\\/09\\\/13\\\/gebratene-zuckerschoten-chao-wandoujia\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratene-zuckerschoten-chao-wandoujia\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gebratene Zuckerschoten (Chao wandoujia)\",\"datePublished\":\"2012-09-13T18:23:15+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratene-zuckerschoten-chao-wandoujia\\\/\"},\"wordCount\":106,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Zuckerschoten\"],\"articleSection\":[\"Asiatisch\",\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratene-zuckerschoten-chao-wandoujia\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratene-zuckerschoten-chao-wandoujia\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratene-zuckerschoten-chao-wandoujia\\\/\",\"name\":\"Gebratene Zuckerschoten (Chao wandoujia)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-09-13T18:23:15+00:00\",\"description\":\"- Gebratene Zuckerschoten (Chao wandoujia)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratene-zuckerschoten-chao-wandoujia\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratene-zuckerschoten-chao-wandoujia\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratene-zuckerschoten-chao-wandoujia\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gebratene Zuckerschoten (Chao wandoujia)\"}]},{\"@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":"Gebratene Zuckerschoten (Chao wandoujia)","description":"- Gebratene Zuckerschoten (Chao wandoujia)","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\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/","og_locale":"de_DE","og_type":"article","og_title":"Gebratene Zuckerschoten (Chao wandoujia)","og_description":"- Gebratene Zuckerschoten (Chao wandoujia)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/","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":"2012-09-13T18:23:15+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\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Gebratene Zuckerschoten (Chao wandoujia)","datePublished":"2012-09-13T18:23:15+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/"},"wordCount":106,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Zuckerschoten"],"articleSection":["Asiatisch","Gem\u00fcse & Obst"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/","name":"Gebratene Zuckerschoten (Chao wandoujia)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-09-13T18:23:15+00:00","description":"- Gebratene Zuckerschoten (Chao wandoujia)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratene-zuckerschoten-chao-wandoujia\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Gebratene Zuckerschoten (Chao wandoujia)"}]},{"@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-17r","jetpack-related-posts":[{"id":3386,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/29\/falsches-scharfes-huhn-mala-jisi\/","url_meta":{"origin":4305,"position":0},"title":"Falsches scharfes Huhn (Mala jisi)","author":"Steffen","date":"29. Dezember 2011","format":false,"excerpt":"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\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":5713,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/04\/27\/rindfleisch-nach-sichuan-art-shuizhu-niurou\/","url_meta":{"origin":4305,"position":1},"title":"Rindfleisch nach Sichuan-Art (Shuizhu niurou)","author":"Steffen","date":"27. April 2014","format":false,"excerpt":"Zutaten 250 g mageres Rindfleisch 100 g Broccoli 100 g Chinakohl 2-3 EL Doubanjiang 25 g Laozao 1 EL St\u00e4rke 1 TL Salz 5 getrocknete Chillies 20 K\u00f6rner Sichuanpfeffer 4 Fr\u00fchlingszwiebeln 400 ml Br\u00fche 100 g Pflanzen\u00f6l 1 EL Sojaso\u00dfe Zubereitung Das Fleisch waschen, in sehr d\u00fcnne Scheiben von 5\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":5502,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/01\/21\/nudeln-gebacken-mit-zuckerschoten-und-garnelen\/","url_meta":{"origin":4305,"position":2},"title":"Nudeln, gebacken mit Zuckerschoten und Garnelen","author":"Steffen","date":"21. Januar 2014","format":false,"excerpt":"Zutaten 500 g Chinesische flache Nudeln 3 Knoblauchzehen 2 Stengel Lemongras (mit - Knollen !!) 2 EL Erdnuss\u00f6l 1 St\u00fcck Ingwerwurzel, frisch - gesch\u00e4lt und gehackt 350 g Zuckerschoten (Kefen) 175 g Shitake-Pilze, frisch, in - Scheiben geschnitten - (oder 6 getrocknete, 20 - Minuten gew\u00e4ssert) 3 Fr\u00fchlingszwiebeln, gehackt 250\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":4292,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/08\/gebratene-glasnudeln-mit-rindfleisch\/","url_meta":{"origin":4305,"position":3},"title":"Gebratene Glasnudeln mit Rindfleisch","author":"Steffen","date":"8. September 2012","format":false,"excerpt":"Zutaten 250 g Glasnudeln oder chinesische Eiernudeln 2 EL Getrocknete Shiitake-Pilze 400 g Rinderfilet Salz 2 EL Sojasauce 4 EL Reiswein 1 TL Zucker 2 TL Speisest\u00e4rke 200 g Zuckerschoten 100 g Bambussprossen; Dose 1 kleine Rote Paprikaschote 1 kleine Gelbe Paprikaschoten 1 kleine Rote Chilischote 1 Zwiebel 1 St\u00fcck\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":2916,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/20\/chinakohl-scharf-la-bai-cai\/","url_meta":{"origin":4305,"position":4},"title":"Chinakohl scharf (la bai cai)","author":"Steffen","date":"20. Oktober 2011","format":false,"excerpt":"Zutaten 1 kleiner Chinakohl(ca. 500g) 2-3 getrocknete Chillies 75 g Zucker 1 Tasse Wasser 80 ml wei\u00dfer Essig 15 g Salz Ingwer 10 K\u00f6rnchen Szechuanpfeffer \u00d6l zum Braten Sesam\u00f6l Zubereitung Chinakohl waschen, quer in 10 cm lange St\u00fccke, diese dann in ca. 1-2 cm lange L\u00e4ngsstreifen schneiden. Einsalzen und mindestens\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":4427,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhn-mit-erdnussen-gongbao-jiding\/","url_meta":{"origin":4305,"position":5},"title":"Huhn mit Erdn\u00fcssen (gongbao jiding)","author":"Steffen","date":"6. Oktober 2012","format":false,"excerpt":"Zutaten 250 g H\u00fchnerfleisch(Brust) 50 g Erdn\u00fcsse 3 Fr\u00fchlingszwiebeln 5 feine Scheiben Ingwer 2 Knoblauchzehen 10 K\u00f6rner Sichuanpfeffer 2 getrocknete Chilies \u00d6l zum Braten Zum Marinieren: 1 Eiwei\u00df 1 Priese Salz 2 EL Sojaso\u00dfe So\u00dfe: 3 EL Sojaso\u00dfe 1\/3 Tasse H\u00fchnerbr\u00fche 1 TL St\u00e4rke 1 TL Zucker 2 EL Essig\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\/4305","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=4305"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4305\/revisions"}],"predecessor-version":[{"id":4306,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4305\/revisions\/4306"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}