{"id":3975,"date":"2022-01-25T19:06:15","date_gmt":"2022-01-25T18:06:15","guid":{"rendered":"https:\/\/www.biauxarpajonnais.org\/?p=3975"},"modified":"2022-01-25T19:06:15","modified_gmt":"2022-01-25T18:06:15","slug":"wok-de-pain-de-sucre","status":"publish","type":"post","link":"https:\/\/www.biauxarpajonnais.org\/index.php\/2022\/01\/25\/wok-de-pain-de-sucre\/","title":{"rendered":"Wok de pain de sucre"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients (4 pers) : <\/strong><br>250g de chicor\u00e9e Pain de Sucre<br>1 grosse \u00e9chalote <br>2 carottes<br>4 filets de poulet (ou tofu, ou crevettes)<br>1 poign\u00e9e de cacahu\u00e8tes non sal\u00e9es<br>1 cas de graines de s\u00e9same<br>100ml de sauce teriyaki<br>1 cac de miel<br>2 cas d\u2019huile d\u2019olive<br><br><strong>Pr\u00e9paration :<\/strong><br>D\u00e9tailler les filets de poulet en lamelles et les faire mariner dans le m\u00e9lange teriyaki + miel. <br>Couper les carottes en petits b\u00e2tonnets fins, \u00e9mincer l\u2019\u00e9chalote, trancher la Pain de Sucre en lamelles. <br>Dans une grande po\u00eale ou wok faire chauffer l\u2019huile, dorer les cacahu\u00e8tes et le s\u00e9same puis r\u00e9server. <br>Dans l\u2019huile d\u00e9j\u00e0 chaude faire blondir les \u00e9chalotes, y ajouter les carottes pendant 3-4 min \u00e0 feu moyen en remuant. Ajouter le poulet en gardant la sauce \u00e0 part, faire rissoler \u00e0 feu fort pour le faire l\u00e9g\u00e8rement griller puis ajouter la Pain de Sucre toujours en remuant. <br>Baisser un peu le feu et couvrir quelques minutes, quand la salade est ramollie incorporer le s\u00e9same et les cacahu\u00e8tes. Servir tout de suite avec du riz blanc ou des p\u00e2tes de riz.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (4 pers) : 250g de chicor\u00e9e Pain de Sucre1 grosse \u00e9chalote 2 carottes4 filets de poulet (ou tofu, ou crevettes)1 poign\u00e9e de cacahu\u00e8tes non sal\u00e9es1 cas de graines de s\u00e9same100ml de sauce teriyaki1 cac de miel2 cas d\u2019huile d\u2019olive&#8230;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[],"class_list":["post-3975","post","type-post","status-publish","format-standard","hentry","category-chicoree-pain-de-sucre","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/3975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/comments?post=3975"}],"version-history":[{"count":2,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/3975\/revisions"}],"predecessor-version":[{"id":3977,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/3975\/revisions\/3977"}],"wp:attachment":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/media?parent=3975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/categories?post=3975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/tags?post=3975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}