{"id":4869,"date":"2023-01-13T19:09:31","date_gmt":"2023-01-13T19:09:31","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=4869"},"modified":"2023-01-13T19:09:32","modified_gmt":"2023-01-13T19:09:32","slug":"char-siu-chicken-banh","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/char-siu-chicken-banh\/","title":{"rendered":"Char Siu Chicken Banh"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-4869","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Char Siu Chicken Banh","url":"https:\/\/vimeo.com\/741313815","descripcion":"","preparacion":"Para el PICKLE:\r\n-Pelamos el nabo y la zanahoria, cortamos en bastones y masajeamos en un bol junto con az\u00facar y sal.\r\n-Con la ayuda de un colador limpiamos y secamos.\r\n-En un bol diluimos el vinagre junto con el az\u00facar, agua y reservamos en un bote herm\u00e9tico. (Se puede hacer con tiempo)\r\n\r\nPara el pollo char siu:\r\n-Revisamos los contramuslos y los dejamos lo m\u00e1s planos posibles.\r\n-Picamos el ajo.\r\n-En un bol maceramos todos los ingredientes y dejamos macerar unos minutos.\r\n-En una sart\u00e9n muy caliente a\u00f1adimos aceite y marcamos el pollo por las dos caras y revisamos que quede cocinado y tostado.\r\n-Cortar en tiras.\r\n\r\nEmplatado final: \r\nCuando tenemos todos las elaboraciones preparadas vamos calentando el pan a 180 grados en seco, sacamos y dejamos enfriar un poco, con la ayuda del cuchillo de sierra cortamos hasta la mitad del pan y retiramos la miga. \r\n","ingredientes":"Ingredientes para 4 personas:\r\n\r\nPara el PICKLE.\r\n400g de nabo Daikon.\r\n200g de zanahoria.\r\n5g de sal.\r\n10g de az\u00facar.\r\n60 g az\u00facar.\r\n100g agua.\r\n150g de vinagre de arroz blanco.\r\n\r\nPara el pollo char siu.\r\n800 gr de contramuslos de pollo sin hueso ni piel.\r\n2 Ud. dientes de ajo.\r\n15g de 5 especias chinas.\r\n30g de miel de ca\u00f1a.\r\n30g de hoisin sauce\r\n10g de soja.\r\n30g de k\u00e9tchup\r\n10g de aceite de s\u00e9samo.\r\n\r\nVARIOS:\r\n1 bote de mayonesa japonesa.\r\n200g de mantequilla salada.\r\n1 bote de aderezo de jugo de carne. \r\n3 baguette francesas de calidad.\r\n20g de cilantro desojado.\r\n2 pepinos en rodajas.\r\n20g de albahaca desojada.\r\n2ud chilles ","utensilios":"Pelador.\r\nTabla de corte.\r\nCuchillos\r\nBoles.\r\nEscurridor.\r\nRecipiente herm\u00e9tico.\r\nLenguas.\r\nFilm.\r\nSart\u00e9n grill.\r\nPinzas.\r\nNevera.\r\n","nombre_del_instructor":"Manu Villalba","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/d882d26b-manuel-villalba.jpg","producto":{"ID":2235,"post_author":"3","post_date":"2022-09-13 02:53:23","post_date_gmt":"2022-09-13 02:53:23","post_content":"contenido","post_title":"COCINA ASI\u00c1TICA","post_excerpt":"Viaja con nosotros por las tierras de Oriente descubriendo la cocina china y japonesa.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"cocina-asiatica","to_ping":"","pinged":"","post_modified":"2024-02-08 19:13:22","post_modified_gmt":"2024-02-08 19:13:22","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2235","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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