{"id":4442,"date":"2012-10-14T04:13:16","date_gmt":"2012-10-14T04:13:16","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4442"},"modified":"2012-10-14T04:13:16","modified_gmt":"2012-10-14T04:13:16","slug":"huhnerleber-mit-mangold-caixin-chao-jigan","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/14\/huhnerleber-mit-mangold-caixin-chao-jigan\/","title":{"rendered":"H\u00fchnerleber mit Mangold (caixin chao jigan)"},"content":{"rendered":"

Zutaten<\/strong>
\n300 g H\u00fchnerleber
\n200 g Mangold oder Endivien
\n1 Knoblauchzehe gehackt
\n1 TL Ingwer gehackt
\n50 g Erdnu\u00df\u00f6l
\n1 EL Sesam\u00f6l
\nf\u00fcr die So\u00dfe:<\/em>
\nSalz
\n\u00bd TL St\u00e4rke
\n\u00bd Tasse Br\u00fche
\nPfeffer
\n1 EL Sojaso\u00dfe
\n1 EL Reiswein<\/p>\n

Zubereitung<\/strong>
\nDie Leber waschen, in Scheiben schneiden, mit K\u00fcchenkrepp gut trockentupfen und mit etwas St\u00e4rke einreiben. Falls Mangold oder Endivien verwendet werden, die Bl\u00e4tter in ca. 4 cm breite Streifen schneiden. Ingwer und Knoblauch hacken.
\nIn einer Sch\u00fcssel Br\u00fche, Salz, Sojaso\u00dfe, Pfeffer und \u00bd TL St\u00e4rke gleichm\u00e4\u00dfig verr\u00fchren. Etwas \u00d6l erhitzen, die Gem\u00fcseherzen darin anbraten, leicht salzen, herausnehmen, solange sie noch knackig sind.
\nEtwas mehr \u00d6l erhitzen, darin die Leberst\u00fccke anbraten, herausnehmen. Im verbliebenen \u00d6l Knoblauch und Ingwer anbraten, die Leber und das Gem\u00fcse wieder hinzuf\u00fcgen und die gut aufger\u00fchrte So\u00dfe angie\u00dfen. Kurz aufkochen lassen und auf einem Teller servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 300 g H\u00fchnerleber 200 g Mangold oder Endivien 1 Knoblauchzehe gehackt 1 TL Ingwer gehackt 50 g Erdnu\u00df\u00f6l 1 EL Sesam\u00f6l f\u00fcr die So\u00dfe: Salz \u00bd TL St\u00e4rke \u00bd Tasse Br\u00fche Pfeffer 1 EL Sojaso\u00dfe 1 EL Reiswein Zubereitung Die Leber waschen, in Scheiben schneiden, mit K\u00fcchenkrepp gut trockentupfen und mit etwas St\u00e4rke einreiben. … <\/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":[604],"class_list":["post-4442","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","tag-huhnerleber","item-wrap"],"yoast_head":"\nH\u00fchnerleber 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Februar 2013","format":false,"excerpt":"Zutaten 500 g gr\u00fcnes Gem\u00fcse: Mangold, Senfgr\u00fcn oder anderes Blattgem\u00fcse eine Handvoll Donggu Sojaso\u00dfe Salz evtl. etwas Br\u00fche, das Einweichwasser von den Pilzen geht auch gut Zubereitung Die Trockenpilze einweichen, das Gem\u00fcse putzen. Wenn es sich um feine zarte Stauden handelt, k\u00f6nnen sie ganz gelassen werden, sonst in ganze Bl\u00e4tter\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":4442,"position":4},"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":3986,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/02\/hahnchenbrust-mit-cashewkernen-brokkoli-und-mohren\/","url_meta":{"origin":4442,"position":5},"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 "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\/4442","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=4442"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4442\/revisions"}],"predecessor-version":[{"id":4443,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4442\/revisions\/4443"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}