{"id":6068,"date":"2014-09-22T17:06:28","date_gmt":"2014-09-22T17:06:28","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6068"},"modified":"2014-08-30T17:11:15","modified_gmt":"2014-08-30T17:11:15","slug":"verruecktes-huhn-guaiwei-ji","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/22\/verruecktes-huhn-guaiwei-ji\/","title":{"rendered":"Verr\u00fccktes Huhn (guaiwei ji)"},"content":{"rendered":"

Zutaten<\/strong>
\n1 gro\u00dfes H\u00e4hnchenfilet
\n2-3 EL Chili\u00f6l
\n2 EL Sojaso\u00dfe
\n1 EL Zucker
\n2 EL Essig
\n2 EL Sesampaste
\n3 EL ger\u00f6steter Sesam
\nger\u00f6steter und gemahlener Sichuanpfeffer
\nSesam\u00f6l
\n4 Fr\u00fchlingszwiebeln<\/p>\n

Zubereitung<\/strong>
\nDas H\u00e4hnchenfilet s\u00e4ubern, mit kaltem Wasser aufsetzten und auf mittlerer Flamme ca. 15- 20 Minuten kochen bis es eben gar ist. Inzwischen die Fr\u00fchlingszwiebeln in feine, ca. 6 cm lange Streifen schneiden und als Bett f\u00fcr das H\u00fchnerfleisch auf einer Platte anrichten.
\nSesamk\u00f6rner und Sichuanpfeffer nacheinander im Wok ohne Fett anr\u00f6sten. Vorsicht, damit sie nicht verkohlen! Sichuanpfeffer im Moerser zerstampfen.
\nIn einer Sch\u00fcssel Sojaso\u00dfe, Zucker, Essig, Sesampaste, Sesamk\u00f6rner, Sichuanpfeffer, Sesam\u00f6l und Chili\u00f6l zur „seltsamen“ So\u00dfe gleichm\u00e4\u00dfig verr\u00fchren.
\nDas Huhn mit kaltem Wasser abschrecken, wenn es abgek\u00fchlt ist, in ca. 1 cm dicke St\u00fccke zerpfl\u00fccken, auf dem Bett aus Fr\u00fchlingszwiebeln anrichten und die So\u00dfe dar\u00fcbergie\u00dfen<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 gro\u00dfes H\u00e4hnchenfilet 2-3 EL Chili\u00f6l 2 EL Sojaso\u00dfe 1 EL Zucker 2 EL Essig 2 EL Sesampaste 3 EL ger\u00f6steter Sesam ger\u00f6steter und gemahlener Sichuanpfeffer Sesam\u00f6l 4 Fr\u00fchlingszwiebeln Zubereitung Das H\u00e4hnchenfilet s\u00e4ubern, mit kaltem Wasser aufsetzten und auf mittlerer Flamme ca. 15- 20 Minuten kochen bis es eben gar ist. Inzwischen die Fr\u00fchlingszwiebeln … <\/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-6068","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nVerr\u00fccktes 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November 2012","format":false,"excerpt":"Zutaten 1 H\u00e4hnchen 2 EL Reiswein 2 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 1 EL Sichuanpfeffer 1 EL \"F\u00fcnf-Gew\u00fcrze-Pulver\" 1 EL Salz Erdnu\u00df\u00f6l zum Fritieren Zum Reinstippen: 1 Sch\u00e4lchen S\u00fcsse Sojaso\u00dfe 1 TL Salz 1 EL schwarzer Pfeffer Zubereitung Huhn s\u00e4ubern, wenn n\u00f6tig ausnehmen, abtrocknen. Sichuanpfeffer trocken anr\u00f6sten, im M\u00f6rser zerstampfen. Mit\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\/6068","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=6068"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6068\/revisions"}],"predecessor-version":[{"id":6069,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/6068\/revisions\/6069"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=6068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=6068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=6068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}