{"id":4427,"date":"2012-10-06T12:55:27","date_gmt":"2012-10-06T12:55:27","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4427"},"modified":"2012-10-06T12:55:27","modified_gmt":"2012-10-06T12:55:27","slug":"huhn-mit-erdnussen-gongbao-jiding","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhn-mit-erdnussen-gongbao-jiding\/","title":{"rendered":"Huhn mit Erdn\u00fcssen (gongbao jiding)"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g H\u00fchnerfleisch(Brust)
\n50 g Erdn\u00fcsse
\n3 Fr\u00fchlingszwiebeln
\n5 feine Scheiben Ingwer
\n2 Knoblauchzehen
\n10 K\u00f6rner Sichuanpfeffer
\n2 getrocknete Chilies \u00d6l zum Braten
\nZum Marinieren:<\/em>
\n1 Eiwei\u00df
\n1 Priese Salz
\n2 EL Sojaso\u00dfe
\nSo\u00dfe:<\/em>
\n3 EL Sojaso\u00dfe
\n1\/3 Tasse H\u00fchnerbr\u00fche
\n1 TL St\u00e4rke
\n1 TL Zucker
\n2 EL Essig
\n1 EL Reiswein<\/p>\n

Zubereitung<\/strong>
\nDas H\u00fchnerfleisch w\u00fcrfeln. Das Eiwei\u00df verquirlen, mit Sojaso\u00dfe und Salz mischen und das H\u00fchnerfleisch 10-15 Minuten marinieren. Fr\u00fchlingszwiebeln in Abschnitte, Ingwer und Knoblauch in Scheiben schneiden. So\u00dfenzutaten verr\u00fchren und bereitstellen.
\n\u00d6l im Wok erhitzen, die zerbr\u00f6ckelten Chilies und die Pfefferk\u00f6rner braten bis es in der Nase beisst. Dann das H\u00fchnerfleisch zugeben und mitbraten. Wenn es anf\u00e4ngt, Farbe zu nehmen, Fr\u00fchlingszwiebeln, Ingwer und Knoblauch zugeben und mitbraten.
\n Wenn das Fleisch gar ist, die So\u00dfe angie\u00dfen und gleichm\u00e4\u00dfig verr\u00fchren. Erdn\u00fcsse zugeben, den ganzen Wok gut durchsch\u00fctteln, auf einem Teller anrichten und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 1 EL Reiswein Zubereitung Das … <\/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":[5,43,6],"tags":[76],"class_list":["post-4427","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nHuhn 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September 2012","format":false,"excerpt":"Zutaten 4 Tassen gekochter Reis 1 Knoblauchzehe, ungef\u00e4hr gleichviel Ingwer \u00bd Zwiebel \u00bd Tasse Champignons 2 Stangen Sellerie 1 Karotte 2 Fr\u00fchlingszwiebeln 3 EL Erbsen So\u00dfe 5 EL Br\u00fche 1 EL Austernso\u00dfe 1 EL Sojaso\u00dfe 1 EL Sesamk\u00f6rner Zubereitung Die Zwiebel w\u00fcrfeln, Champignons und Sellerie in Scheiben schneiden, die Karotte\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":3451,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischduft-auberginen-yuxiang-qiehua\/","url_meta":{"origin":4427,"position":2},"title":"Fischduft-Auberginen (yuxiang qiehua)","author":"Steffen","date":"6. Januar 2012","format":false,"excerpt":"Zutaten 750 g Auberginen 25 g frische Chillies (oder 3 getrocknete) So\u00dfe: 2 EL Sojaso\u00dfe 1 TL Zucker 2 EL Essig 1 EL Reiswein 1 St\u00fcck Ingwer, walnu\u00dfgro\u00df 2 Knoblauchzehen 2 Fr\u00fchlingszwiebeln (wei\u00dfe Teile) 100 ml Br\u00fche \u00d6l zum Fritieren St\u00e4rke Zubereitung Auberginen aussen rundherum mit einem scharfen Messer im\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4425,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhn-in-salat-gewickelt\/","url_meta":{"origin":4427,"position":3},"title":"Huhn in Salat gewickelt","author":"Steffen","date":"6. Oktober 2012","format":false,"excerpt":"Zutaten 2 Kopfsalat (Eisberg) 8 eingeweichte chinesische Pilze 50-75 g eingelegtes Szetschuan-Gem\u00fcse (abgesp\u00fclt) 6-8 Wasserkastanien (aus der Dose) 1 kg H\u00fchnerbrust (entbeint und enth\u00e4utet) 10 EL Maiskeim\u00f6l 50 g Waln\u00fcsse oder blanchierte s\u00fc\u00dfe Mandeln 4-5 Knoblauchzehen (feingehackt) 6 Fr\u00fchlingszwiebeln (in feine Ringe geschnitten, wei\u00dfe und gr\u00fcne Teile getrennt) 1,5 EL\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":4598,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/16\/rindfleisch-mit-silberohren-und-zwiebeln-xueer-yangcong-chao-niurou\/","url_meta":{"origin":4427,"position":4},"title":"Rindfleisch mit Silberohren und Zwiebeln (Xue’er yangcong chao niurou)","author":"Steffen","date":"16. 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