棒棒鶏（鶏むね肉の棒棒鶏）｜ HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 20minutes
Ramen (chicken and water soy sauce ramen) | Transcription of Ramen Rotasu's recipe
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Ingredients
- (A) Minced chicken thigh : 400g
- (A)水 : 1.2L
- chicken breast : 1枚
- water : 450㏄
- salt : 30g
- black pepper : 10ふり
- (B)濃口醤油 : 150㏄
- (B)たまり醤油 : 20㏄
- (B)砂糖 : 3g
- (B)みりん : 5cc
- 麺 : moderate amount
Time required
35minutes
Procedure
-
1)
make soup
00:00
Add (A) to the pan and heat.
When you put it on the fire, loosen the minced chicken thighs.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Turn off the heat and strain with a colander. -
2)
鶏チャーシューをつくる
00:55
Add water and salt to the pot, heat and mix with a whipper.
Add black pepper.
Once boiling, add the chicken breast and simmer for 20 minutes over low heat.
Remove the chicken breast from the pan and cover with plastic wrap. -
3)
醤油ダレをつくる
01:38
Add (B) to the pan and heat.
Mix with a whipper, bring to a boil and transfer to a vessel. -
4)
仕上げる
03:27
Add 30cc of soy sauce, 300cc of soup, and 5cc of salad oil to the bowl.
Add the boiled noodles, cut into easy-to-eat size 2, pickled bamboo shoots (not listed), and mitsuba (not listed) to complete.
Point
・You can make 150cc (5 servings) of soy sauce based on step 3.
・The minced meat used in step 1 can be used for gapao rice and dry curry.
・In step 2, make sure the chicken breast is completely submerged in water.
・The amount of soup (A) makes 1L (3 servings).
・Noodles are medium thin noodles made from 100% domestic wheat.
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