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麺線（鶏むね肉の麺線）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

somen noodles : 2 bundles
鶏むね肉 : 適量
小ネギ : 適量
水 : 500ml
かつお節 : a handful
(A) Soumi Shantung : 小さじ1
(A) Oyster sauce : 1 tablespoon
(A) Soy sauce : 小さじ1/2
(A) sugar : 小さじ1/3
(A) Grated ginger : 小さじ1
五香粉 : 適量
フライドオニオン : 適量
海老油 : 適量
花椒 : 適量

Time required

30minutes

Procedure

1) prepare the material 00:52
Cut the green onion into small pieces.
Thinly slice the chicken breast.
Sprinkle salt and pepper (not listed) on both sides to mix well.
Sprinkle with potato starch (not listed).
2) make soup 02:17
Add water (not listed) to a boiling pot and bring to a boil.
Pour water into the soup pot and bring to a boil.
Put bonito flakes in a soup pot, boil for 2 minutes and remove.
Add (A) and mix.
3) boil 03:30
Put the chicken breast in the pot for boiling in step 2 and boil.
Take it out when the fire goes through.
Put somen noodles in the same pot and boil.
Drain and remove slime with running water (hot water).
Drain.
4) simmer 04:35
Heat 2.
Add 3 and heat.
Add the water-soluble potato starch (not listed) little by little and mix to thicken.
Add fenugreek powder and mix.
Place on a plate, top with the chicken breast from step 3, shrimp oil, fried onions, and green onions, and sprinkle with Sichuan pepper to complete.

Point

・Small green onions can be substituted with coriander.
・You can use any kind of chicken breast. When using offal, boil it for 2-3 minutes before using it.
・You can also use dried bonito dashi packs or dashi granules.
・Take out somen noodles earlier than the indicated boiling time.
・Prawn oil can be substituted with sesame oil.
・You can arrange it by adding black vinegar, chili oil, chili bean sauce, and sansho oil.