{"id":783,"date":"2011-07-21T15:05:17","date_gmt":"2011-07-21T15:05:17","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/lacocinadelulu\/?p=783"},"modified":"2011-07-21T15:06:50","modified_gmt":"2011-07-21T15:06:50","slug":"pechugas-con-ajonjoli-de-la-cocina-de-lulu","status":"publish","type":"post","link":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/pechugas-con-ajonjoli-de-la-cocina-de-lulu","title":{"rendered":"PECHUGAS CON AJONJOL\u00cd - DE LA COCINA DE LUL\u00da"},"content":{"rendered":"<p style=\"text-align: center\"><span style=\"color: #ff6600\"><strong><a href=\"http:\/\/blog.espol.edu.ec\/lacocinadelulu\/files\/2011\/07\/pechugas-con-ajonjol\u00ed.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-784\" title=\"pechugas con ajonjol\u00ed\" src=\"http:\/\/blog.espol.edu.ec\/lacocinadelulu\/files\/2011\/07\/pechugas-con-ajonjol\u00ed.jpg\" alt=\"\" width=\"431\" height=\"448\" srcset=\"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/files\/2011\/07\/pechugas-con-ajonjol\u00ed.jpg 431w, https:\/\/blog.espol.edu.ec\/lacocinadelulu\/files\/2011\/07\/pechugas-con-ajonjol\u00ed-288x300.jpg 288w\" sizes=\"auto, (max-width: 431px) 100vw, 431px\" \/><\/a><\/strong><\/span><\/p>\n<p style=\"text-align: center\"><span style=\"color: #ff6600\"><strong>PECHUGAS CON AJONJOL\u00cd<\/strong><\/span><\/p>\n<p style=\"text-align: justify\"><span style=\"color: #ff6600\">4 TAZAS DE CUBOS DE POLLO SIN HUESO NI PIEL, ADOBADOS Y REBOZADOS EN HARINA<\/span><\/p>\n<p style=\"text-align: justify\"><span style=\"color: #ff6600\">2 CUCHARADAS DE MIEL DE ABEJA<\/span><\/p>\n<p style=\"text-align: justify\"><span style=\"color: #ff6600\">1\/2 CUCHARADITA DE SALSA DE AJ\u00cd <\/span><\/p>\n<p style=\"text-align: justify\"><span style=\"color: #ff6600\">1\/4 CUCHARADITA DE JENJIBRE RALLADO<\/span><\/p>\n<p style=\"text-align: justify\"><span style=\"color: #ff6600\">1 CUCHARADA DE VINAGRE CHINO<\/span><\/p>\n<p style=\"text-align: justify\"><span style=\"color: #ff6600\">2 CUCHARADAS DE SALSA DE SOYA O SALSA CHINA<\/span><\/p>\n<p style=\"text-align: justify\"><span style=\"color: #ff6600\">AJONJOL\u00cd\u00a0 TOSTADO<\/span><\/p>\n<p style=\"text-align: justify\"><span style=\"color: #ff6600\">ACEITE PARA FREIR<\/span><\/p>\n<p style=\"text-align: justify\"><span style=\"color: #ff6600\">\u00a0<\/span><\/p>\n<p><span style=\"color: #ff6600\">LAS SEMILLAS DE AJONJOL\u00cd SE TUESTAN EN UNA SART\u00c9N GRANDE A CALOR MEDIO Y SE RESERVAN.<\/span><\/p>\n<p><span style=\"color: #ff6600\">EN LA MISMA SART\u00c9N PONER ACEITE Y COCER\u00a0 LOS CUBITOS DE POLLO 3 MINUTOS POR CADA LADO HASTA QUE EST\u00c9N DORADOS.\u00a0 APARTE MEZCLAR LA MIEL,\u00a0SALSA DE AJ\u00cd, JENJIBRE, VINAGRE CHINO\u00a0Y SALSA DE SOYA.\u00a0 AGREGAR LA MEZCLA AL POLLO\u00a0 Y DEJAR COCINAR POR 5 MINUTOS M\u00c1S, D\u00c1NDOLE VUELTAS DE VEZ EN CUANDO PARA QUE SE IMPREGNEN CON LA SALSA.<\/span><\/p>\n<p><span style=\"color: #ff6600\">ESPOLVOREAR CON EL AJONJOL\u00cd TOSTADO. SERVIR CON ARROZ BLANCO CALIENTE.<\/span><\/p>\n<p style=\"text-align: justify\">De la cocina de Lul\u00fa<\/p>\n<p style=\"text-align: justify\"><a href=\"http:\/\/www.blog.espol.edu.ec\/lacocinadelulu\/\">http:\/\/www.blog.espol.edu.ec\/lacocinadelulu\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La gastronom\u00eda oriental presenta una variada sensaci\u00f3n de sabores que se adaptan con gran facilidad a nuestro paladar...<\/p>\n","protected":false},"author":247,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28879,13184],"tags":[38578],"class_list":["post-783","post","type-post","status-publish","format-standard","hentry","category-comida-light","category-pollo","tag-pechugas-con-ajonjoli"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/783","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/users\/247"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/comments?post=783"}],"version-history":[{"count":4,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/783\/revisions"}],"predecessor-version":[{"id":791,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/783\/revisions\/791"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/media?parent=783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/categories?post=783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/tags?post=783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}