{"id":4429,"date":"2012-10-06T13:00:13","date_gmt":"2012-10-06T13:00:13","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4429"},"modified":"2012-10-06T13:00:13","modified_gmt":"2012-10-06T13:00:13","slug":"huhn-mit-grunem-paprika-chao-lazi-ji","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhn-mit-grunem-paprika-chao-lazi-ji\/","title":{"rendered":"Huhn mit gr\u00fcnem Paprika (chao lazi ji)"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n1 junges Huhn (ca. 300g) oder 1 H\u00e4hnchenfilet<br \/>\n250 g gr\u00fcner Paprika<br \/>\nSalz<br \/>\n2 EL helle Sojaso\u00dfe<br \/>\n1 EL Reiswein<br \/>\n\u00d6l zum Braten<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDas Huhn waschen und trocken tupfen. In W\u00fcrfel von 2 cm Kantenl\u00e4nge hacken. Paprika entkernen, in 2 cm gro\u00dfe Quadrate schneiden. \u00d6l erhitzen, H\u00fchnerteile fast fertig braten, Salz, Sojaso\u00dfe, Reiswein zugeben, einige male wenden, dann Paprika zugeben und zusammen fertig braten<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 1 junges Huhn (ca. 300g) oder 1 H\u00e4hnchenfilet 250 g gr\u00fcner Paprika Salz 2 EL helle Sojaso\u00dfe 1 EL Reiswein \u00d6l zum Braten Zubereitung Das Huhn waschen und trocken tupfen. In W\u00fcrfel von 2 cm Kantenl\u00e4nge hacken. Paprika entkernen, in 2 cm gro\u00dfe Quadrate schneiden. \u00d6l erhitzen, H\u00fchnerteile fast fertig braten, Salz, Sojaso\u00dfe, Reiswein &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhn-mit-grunem-paprika-chao-lazi-ji\/\">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-4429","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"<!-- 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Januar 2012","format":false,"excerpt":"Zutaten 200 g Rinderfilet 1 TL St\u00e4rke 1 Eiwei\u00df 2 gr\u00fcne Paprika 150 g Bambussprossen 1 Fr\u00fchlingszwiebel 1 TL gehackter Ingwer 2 Zehen Knoblauch gehackt 1 EL Reiswein 1 TL Zucker 2 EL Sojaso\u00dfe 1 EL Essig \u00d6l zum Fritieren etwas Sesam\u00f6l Zubereitung Rindfleisch, Paprika und Bambussprossen in streichholzfeine Streifen\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":3153,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/18\/dreifarbige-seide\/","url_meta":{"origin":4429,"position":2},"title":"Dreifarbige Seide","author":"Steffen","date":"18. Dezember 2011","format":false,"excerpt":"Zutaten 250 g fester Doufu (Doufugan) 100 g Bambussprossen 2-3 gr\u00fcne Paprika 1 St\u00fcck Ingwer 2 EL \u00d6l So\u00dfe: 1EL Reiswein 2 EL Sojaso\u00dfe Salz 1 TL Zucker \u00bd Tasse Br\u00fche \u00bd TL St\u00e4rke in 2 EL Wasser anger\u00fchrt Sesam\u00f6l zum Besprenkeln Zubereitung Den Doufu in \u00bd cm feine Streifen\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":3986,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/02\/hahnchenbrust-mit-cashewkernen-brokkoli-und-mohren\/","url_meta":{"origin":4429,"position":3},"title":"H\u00e4hnchenbrust mit Cashewkernen, Brokkoli und M\u00f6hren","author":"Steffen","date":"2. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 2 H\u00e4hnchenbrustfilet a 120g 1 TL Speisest\u00e4rke 2 TL Sesam\u00f6l 1 Zwiebel 300 g Brokkoli 2 mittlere M\u00f6hren 1 Frische rote Chilischote 3 EL \u00d6l, geschmacksneutral 100 g Cashewkerne 1\/2 TL Zucker Salz Pfeffer 1 EL Ingwer, feingehackt 1 EL Knoblauch, feingehackt 1 EL Sojasauce 2 EL Reiswein oder\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":4294,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/12\/gebratene-hahnchenwurfel-mit-lauch-und-blutenpfeffer\/","url_meta":{"origin":4429,"position":4},"title":"Gebratene H\u00e4hnchenw\u00fcrfel mit Lauch und Bl\u00fctenpfeffer","author":"Steffen","date":"12. September 2012","format":false,"excerpt":"Zutaten 1000 g H\u00e4hnchenbrustfilet 8 TL Reiswein 4 TL Bl\u00fctenpfeffer 8 kleine Stangen Lauch 4 TL Ingwer; gehackt 12 EL Speisest\u00e4rke 4 Ei 8 EL Helle Sojasauce Erdnuss\u00f6l zum Braten 8 TL Sesam\u00f6l Zubereitung Das H\u00e4hnchenbrustfleisch in kleine W\u00fcrfel schneiden (ungef\u00e4hr 1,5 mal 2 cm). Die Bl\u00fctenpfefferk\u00f6rner in dem Reiswein\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":3436,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-mit-scharfer-bohnensose\/","url_meta":{"origin":4429,"position":5},"title":"Fisch mit scharfer Bohnenso\u00dfe","author":"Steffen","date":"3. Januar 2012","format":false,"excerpt":"Zutaten 1 Makrele (ca. 400-500 g) Reiswein und Sojaso\u00dfe zum Einreiben 5 Fr\u00fchlingszwiebeln 1 EL gehackter Ingwer 2 Knoblauchzehen 2 EL Doubanjiang (scharfe Bohnenso\u00dfe) So\u00dfe: 2 EL Reiswein 1 EL Essig 2 EL Sojaso\u00dfe 1 EL Zucker 1 TL St\u00e4rke \u00bc l Br\u00fche \u00d6l zum Fritieren und Braten Zubereitung Den\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\/4429","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=4429"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4429\/revisions"}],"predecessor-version":[{"id":4430,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4429\/revisions\/4430"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}