{"id":4433,"date":"2012-10-06T18:50:17","date_gmt":"2012-10-06T18:50:17","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4433"},"modified":"2012-10-06T18:50:17","modified_gmt":"2012-10-06T18:50:17","slug":"huhnerflugel-rotgeschmort-hongshao-jichi","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/","title":{"rendered":"H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)"},"content":{"rendered":"

Zutaten<\/strong>
\n750 g H\u00fchnerfl\u00fcgel
\n\u00d6l zum Fritieren
\n3-4 Sternanis
\n3 Fr\u00fchlingszwiebeln
\n1 St\u00fcck Ingwer
\n2 Knoblauchzehen
\nSo\u00dfe:<\/em>
\n4 EL Sojaso\u00dfe
\n2 EL Reiswein
\n2 EL brauner Zucker
\n300 ml Br\u00fche
\n1 TL St\u00e4rke
\nSesam\u00f6l<\/p>\n

Zubereitung<\/strong>
\nDie H\u00fchnerfl\u00fcgel an den Gelenken auseinanderschneiden, das vorderste Glied wegschmeissen – da ist nichts dran. Mit etwas Sojaso\u00dfe bepinseln und stehen lassen. Fr\u00fchlingszwiebeln nach wei\u00df und gr\u00fcn getrennt in feine Ringe, Ingwer und Knoblauch in feine Scheiben schneiden. Die So\u00dfenzutaten verr\u00fchren. \u00d6l erhitzen, die Fl\u00fcgelst\u00fccke darin fritieren, bis die Haut goldbraun ist – sie m\u00fcssen nicht gar sein, denn sie werden noch in der So\u00dfe geschmort.
\nIm Wok etwas \u00d6l erhitzen, die wei\u00dfen Teile der Fr\u00fchlingszwiebeln, Knoblauch und Ingwer anbraten, die So\u00dfe angie\u00dfen und die Fl\u00fcgelteile dazu geben. Ca. 10 Minuten schmoren lassen.
\nWenn die So\u00dfe etwas eingekocht ist, die garen Fl\u00fcgel herausnehmen und auf einer Platte anrichten. Die So\u00dfe mit in etwas Wasser anger\u00fchrter St\u00e4rke andicken, noch einmal aufkochen lassen und \u00fcber die Fl\u00fcgel gie\u00dfen. Mit etwas Sesam\u00f6l besprenkeln und mit den gr\u00fcnen Fr\u00fchlingszwiebeln bestreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 750 g H\u00fchnerfl\u00fcgel \u00d6l zum Fritieren 3-4 Sternanis 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 2 Knoblauchzehen So\u00dfe: 4 EL Sojaso\u00dfe 2 EL Reiswein 2 EL brauner Zucker 300 ml Br\u00fche 1 TL St\u00e4rke Sesam\u00f6l Zubereitung Die H\u00fchnerfl\u00fcgel an den Gelenken auseinanderschneiden, das vorderste Glied wegschmeissen – da ist nichts dran. Mit etwas Sojaso\u00dfe bepinseln und … <\/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":[603],"class_list":["post-4433","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-huhnerflugel","item-wrap"],"yoast_head":"\nH\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)<\/title>\n<meta name=\"description\" content=\"- H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)\" \/>\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\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)\" \/>\n<meta property=\"og:description\" content=\"- H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/\" \/>\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=\"2012-10-06T18:50:17+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\\\/10\\\/06\\\/huhnerflugel-rotgeschmort-hongshao-jichi\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/06\\\/huhnerflugel-rotgeschmort-hongshao-jichi\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)\",\"datePublished\":\"2012-10-06T18:50:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/06\\\/huhnerflugel-rotgeschmort-hongshao-jichi\\\/\"},\"wordCount\":202,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"H\u00fchnerfl\u00fcgel\"],\"articleSection\":[\"Asiatisch\",\"Gefl\u00fcgel\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/06\\\/huhnerflugel-rotgeschmort-hongshao-jichi\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/06\\\/huhnerflugel-rotgeschmort-hongshao-jichi\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/06\\\/huhnerflugel-rotgeschmort-hongshao-jichi\\\/\",\"name\":\"H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-10-06T18:50:17+00:00\",\"description\":\"- H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/06\\\/huhnerflugel-rotgeschmort-hongshao-jichi\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/06\\\/huhnerflugel-rotgeschmort-hongshao-jichi\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/10\\\/06\\\/huhnerflugel-rotgeschmort-hongshao-jichi\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)\"}]},{\"@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":"H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)","description":"- H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)","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\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/","og_locale":"de_DE","og_type":"article","og_title":"H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)","og_description":"- H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/","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":"2012-10-06T18:50:17+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\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)","datePublished":"2012-10-06T18:50:17+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/"},"wordCount":202,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["H\u00fchnerfl\u00fcgel"],"articleSection":["Asiatisch","Gefl\u00fcgel","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/","name":"H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-10-06T18:50:17+00:00","description":"- H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerflugel-rotgeschmort-hongshao-jichi\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"H\u00fchnerfl\u00fcgel rotgeschmort (Hongshao jichi)"}]},{"@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-19v","jetpack-related-posts":[{"id":3438,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-rotgeschmort-hongshao-yu\/","url_meta":{"origin":4433,"position":0},"title":"Fisch, rotgeschmort (Hongshao yu)","author":"Steffen","date":"3. Januar 2012","format":false,"excerpt":"Zutaten 500 g Fischfilet (z.B. Rotbarsch) Pflanzen\u00f6l zum Fritieren 3-4 Sternanis 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 1 Knoblauchzehe So\u00dfe: 2 EL Reiswein 2 EL dunkle Sojaso\u00dfe 1 Tasse Wasser \u00bd TL Zucker 1 TL St\u00e4rke Sesam\u00f6l Zubereitung Das Fischfilet s\u00e4ubern, trockentupfen und in ca. 5 cm x 3 cm gro\u00dfe\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":3436,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-mit-scharfer-bohnensose\/","url_meta":{"origin":4433,"position":1},"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 "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":4433,"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":4427,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhn-mit-erdnussen-gongbao-jiding\/","url_meta":{"origin":4433,"position":3},"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":[]},{"id":4307,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratener-reis\/","url_meta":{"origin":4433,"position":4},"title":"Gebratener Reis","author":"Steffen","date":"13. 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":3453,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischduft-rindfleisch-yuxiang-niurou\/","url_meta":{"origin":4433,"position":5},"title":"Fischduft-Rindfleisch (Yuxiang niurou)","author":"Steffen","date":"6. 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 "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\/4433","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=4433"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4433\/revisions"}],"predecessor-version":[{"id":4434,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4433\/revisions\/4434"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}