{"id":5586,"date":"2014-02-28T04:29:20","date_gmt":"2014-02-28T04:29:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5586"},"modified":"2014-01-06T04:33:16","modified_gmt":"2014-01-06T04:33:16","slug":"pfannengeruehrte-huehnchenstreifen-mit-erbsen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/28\/pfannengeruehrte-huehnchenstreifen-mit-erbsen\/","title":{"rendered":"Pfannenger\u00fchrte H\u00fchnchenstreifen mit Erbsen"},"content":{"rendered":"

Zutaten<\/strong>
\n8 H\u00fchnerbrustst\u00fccke
\nMarinade<\/em>
\n2 TL Salz
\n4 Eier
\n8 EL Speisest\u00e4rke
\nWasser
\nweiterhin<\/em>
\n\u00d6l
\n2400 g Erbsen
\n4 Fr\u00fchlingszwiebel
\n2 TL Salz
\nWasser<\/p>\n

Zubereitung<\/strong>
\nDas H\u00fchnerfleisch von den Knochen befreien und in hauchd\u00fcnne Streifen schneiden. Mit der Marinade vermengen und ca. 20 Minuten marinieren.
\nDie Erbsen waschen und gut abtropfen lassen. Die Fr\u00fchlingszwiebel in St\u00fccke schneiden.
\nDen Wok stark erhitzen, \u00d6l hineingeben und kurz erhitzen. Die Fleischstreifen hinzugeben und ununterbrochen r\u00fchren, bis sie sich vom Boden l\u00f6sen. Herausnehmen und beiseite stellen. Das \u00d6l bis auf einen kleinen Rest abgie\u00dfen.
\nDie Fr\u00fchlingszwiebel im restlichen \u00d6l kurz pfannenr\u00fchren, Salz und die Erbsen dazugeben und weiter r\u00fchren. Etwas Wasser hinzugeben und so lange kochen, bis die Erbsen gar sind. Die H\u00fchnerstreifen unterr\u00fchren und sofort servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 8 H\u00fchnerbrustst\u00fccke Marinade 2 TL Salz 4 Eier 8 EL Speisest\u00e4rke Wasser weiterhin \u00d6l 2400 g Erbsen 4 Fr\u00fchlingszwiebel 2 TL Salz Wasser Zubereitung Das H\u00fchnerfleisch von den Knochen befreien und in hauchd\u00fcnne Streifen schneiden. Mit der Marinade vermengen und ca. 20 Minuten marinieren. Die Erbsen waschen und gut abtropfen lassen. Die Fr\u00fchlingszwiebel in … <\/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-5586","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nPfannenger\u00fchrte 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Januar 2012","format":false,"excerpt":"Zutaten 600 g Fischfilet 4 EL Speisest\u00e4rke; (1) 2 EL Eiweiss 2 EL Sherry, trocken; (1) Salz 4 Tongu-Pilze 150 g Zuckerschoten 75 g Bambussprossen 2 Staudenselleriestangen 4 Wasserkastanien; a.d.Glas 1 Ingwerst\u00fcck (2 cm) 1 Knoblauchzehe 1 Fr\u00fchlingszwiebel 4 EL \u00d6l 2 tb Sojasauce, hell 1 ts Speisest\u00e4rke; (2) 2\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\/5586","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=5586"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5586\/revisions"}],"predecessor-version":[{"id":5587,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5586\/revisions\/5587"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}