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そうめん(鶏にゅうめん)｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

鶏もも肉 : 1枚
水 : 600ml
にんにく : 1片
(A)長ねぎの青い部分 : 1本分
(A)鶏がらスープの素 : 大さじ1/2
(A)砂糖 : 大さじ1/2
(A)醤油 : 大さじ2
(A)昆布茶 : 小さじ1
(A)酒 : 大さじ1
そうめん : 2束(100g)
けずり粉 : 大さじ1/2
柚子胡椒 : 3㎝
刻みねぎ : 適量
ブラックペッパー : 適量

Time required

20minutes

Procedure

1) スープを作る 03:00
にんにくを包丁の背で潰す。
鍋に水、鶏もも肉、潰したにんにく、(A)を入れて弱火で加熱する。
アクを取り除きながら15分～20分加熱する。
2) そうめんを茹でる 05:45
Boil water in a pot.
When the water boils, add somen noodles and boil for the specified time.
Place in a colander, rinse under running water, remove the slime, and drain well.
3) 器に盛り付けをする 06:40
Put 2 somen in a bowl.
Heat the soup from step 1 and add the shavings powder when it boils.
Add the yuzu pepper and mix, then turn off the heat and pour the soup into a bowl.
Cut the chicken thighs into pieces and place them on top.
Topped with minced green onions and sprinkled with black pepper to complete.

Point

・Noodles other than somen, such as Chinese soba or udon, may be used.
・If you don't have the green part of the green onion and garlic, you can substitute ginger.
・As a substitute for shavings, you can also use 3-4 g of dried bonito that has been heated in a microwave oven at 600 W for 50 seconds and then kneaded by hand.
・By adding water to the chicken thighs and gradually increasing the temperature, the chicken thighs become tender. At the same time, the umami of the chicken thigh can be transferred to the water.
・The synergistic effect of the combination of glutamic acid, the umami component of kombucha, and inosinic acid, the umami component of chicken thighs, enhances the umami of the soup and makes it more delicious.