にゅうめん（鶏にゅうめん）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

Wash the green onions and wipe off the water.
Cut off the root, damaged skin and tip.
Cut into small pieces and place in a storage container.
Remove cartilage, muscles, blood, and excess fat from chicken thighs.
Poke several holes in the skin with a fork and wipe off the moisture.

Put (A) in a pan and heat to warm.

Add salad oil and chicken thighs to a frying pan and fry.
When it is browned, turn it over, and lightly heat the meat part and take it out in a bat.
Wipe off the excess oil on the side of the frying pan, add a small amount of 2 and heat.
Mix with a wooden spatula while removing the umami, and add it back to step 2.
Cut the chicken thighs into large pieces.

When 2 comes to a boil, lower the heat and add potato starch to 3.
After boiling again, remove the scum.

Put water (not listed) in a pot, and when it boils, boil somen noodles.
Drain and wash several times with hot water of about 40 degrees.
Drain the water and place the somen in a bowl.
Add 4, top with green onions and wasabi to complete.