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鍋（参鶏湯風）｜鳥羽周作のシズるチャンネルさんのレシピ書き起こし

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Shizuru Channel

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Ingredients

Chicken thigh : 300g
えのき : 1/2パック
大根 : 1/6本
ねぎ : 1本
生姜 : 1かけ
にんにく : 1かけ
(A)鶏がらスープ : 小さじ2
(A)酒 : 大さじ2
(A)水 : 800ml
(A)塩 : 小さじ1
切り餅 : 4個

Time required

25minutes

Procedure

1) cut ingredients 02:17
Peel the ginger and cut into slices.
Peel the daikon radish and cut it into 1cm-thick slices.
Peel the garlic and crush it with your palm.
Cut off the stalks of the enoki mushrooms and tear them into bite-sized pieces by hand.
Slice the green onions diagonally into 2-3cm thick slices.
Remove excess skin and oil from chicken thighs and cut into bite-sized pieces.
Put the ginger, garlic and the green part of the green onion into the pot.
2) 煮る 03:17
Add (A) and heat over high heat.
Add the chicken thighs from Step 1 before boiling.
Divide the rice cake in half.
If any scum appears, remove it thoroughly.
After simmering for 15 minutes, add the remaining ingredients from step 1.
Cover and simmer over medium heat for an additional 15 minutes, until the radishes are tender.
Remove green onion and reduce heat.
Add rice cakes, cover and simmer for 3-4 minutes.
Check and cover again and simmer for 2 minutes.
3) 仕上げる 08:26
Add sesame oil to finish.
Place in a bowl and complete.

Point

・Cook over high heat to make the soup cloudy.
・By boiling over high heat, scum will gather in the center, so remove it thoroughly.
・Adding mochi makes the soup more cloudy.
・After boiling the mochi, check the taste and add water if it seems too thick.