冷やし中華（冷やし鶏ごまそば）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

Cut open the thick part of the chicken thigh and flatten the whole.
Poke holes with a fork.
Place flat in a heat-resistant container.
Add (A) and rub lightly.
Open the lid a little and heat in a 600w microwave for 2 and a half minutes.
Turn the chicken thighs over, open the lid a little and heat in the microwave in the same way.
Let it sit for about 5 minutes.
Remove chicken thighs and cut into 6-7mm thick pieces.
Spread it on a bat, wrap it, and cool it in the freezer.

Add (B) to the broth from 1 and mix.
Chill in the freezer.

Cut off the stem of the cucumber and cut into strips.
Beat eggs, add salt and sugar and mix.
Put oil in a frying pan and heat it.
Add the egg mixture, turn the heat down to medium-low, and spread it all over.
When the surface hardens, turn it over and heat it.
Take it out, cut it into 3 equal parts, and stack them on top of each other.

Add water (not listed) to a pot and bring to a boil.
Add Chinese noodles and boil.
Drain, wash, and soak in ice water (not listed).
Drain the water and wring it out.

お皿に盛り、3、1を乗せ、2をかける。
すりごま(分量外)、刻みネギを乗せて完成。