{"id":4440,"date":"2012-10-14T04:07:47","date_gmt":"2012-10-14T04:07:47","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4440"},"modified":"2012-10-14T04:07:47","modified_gmt":"2012-10-14T04:07:47","slug":"huhnerflugel-weis-geschmort-baishao-jichi","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/14\/huhnerflugel-weis-geschmort-baishao-jichi\/","title":{"rendered":"H\u00fchnerfl\u00fcgel wei\u00df geschmort (Baishao jichi)"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g H\u00fchnerfl\u00fcgel
\n150 g Bambussprossen
\n6 Donggu Trockenpilze
\n1 St\u00fcck Ingwer
\n3 Fr\u00fchlingszwiebeln
\n1 EL brauner Zucker
\n3 EL Reiswein
\nSalz
\n1 EL St\u00e4rke
\n\u00bd l H\u00fchnerbr\u00fche
\n1 EL Sesam\u00f6l
\n5 EL Speise\u00d6l zum Braten<\/p>\n

Zubereitung<\/strong>
\nH\u00fchnerfl\u00fcgel waschen und von Federresten befreien. An den Gelenken mit Gefl\u00fcgelschere oder K\u00fcchenbeil auseinanderschneiden, in kochendem Wasser kurz blanchieren.
\nIngwer in Scheiben, zwei der Fr\u00fchlingszwiebeln in 4 cm lange Abschnitte, die dritte in feine Ringe schneiden. Bambussprossen in 3,5 cm lange, 2 cm breite und 0,7 cm dicke Streifen schneiden.
\n\u00d6l erhitzen, H\u00fchnerfl\u00fcgel, Ingwer und Fr\u00fchlingszwiebelabschnitte braten, bis es duftet. Zucker, Reiswein, Salz und H\u00fchnerbr\u00fche zugeben und aufkochen lassen. Den Schaum abschoepfen, Donggu zugeben und auf kleiner Flamme knapp \u00bd Stunde kochen lassen. Dann Bambussprossen zugeben und noch etwas weiterkochen, bis sie den Geschmack angenommen haben.
\nDie H\u00fchnerfl\u00fcgel aus der Br\u00fche nehmen und parallel auf einer Platte zu einer kleinen Pyramide aufschichten. Die ausgelaugten Fr\u00fchlingszwiebeln und Ingwerscheiben entfernen.
\nDie anger\u00fchrte St\u00e4rke an die Br\u00fche geben und aufkochen lassen, vom Feuer nehmen und etwas Sesam\u00f6l zugeben. Br\u00fche \u00fcber die H\u00fchnerfl\u00fcgel l\u00f6ffeln, zum Schlu\u00df mit den gehackten Fr\u00fchlingszwiebeln bestreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g H\u00fchnerfl\u00fcgel 150 g Bambussprossen 6 Donggu Trockenpilze 1 St\u00fcck Ingwer 3 Fr\u00fchlingszwiebeln 1 EL brauner Zucker 3 EL Reiswein Salz 1 EL St\u00e4rke \u00bd l H\u00fchnerbr\u00fche 1 EL Sesam\u00f6l 5 EL Speise\u00d6l zum Braten Zubereitung H\u00fchnerfl\u00fcgel waschen und von Federresten befreien. An den Gelenken mit Gefl\u00fcgelschere oder K\u00fcchenbeil auseinanderschneiden, in kochendem Wasser … <\/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":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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],"tags":[603],"class_list":["post-4440","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","tag-huhnerflugel","item-wrap"],"yoast_head":"\nH\u00fchnerfl\u00fcgel 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