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そうめん（鶏ガラそうめん）｜無駄なし！まかない道場（MAKANAIDOUJYOU)さんのレシピ書き起こし

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No waste! Makanai Dojo (MAKANAI DOUJYOU)

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Ingredients

鶏むね肉 : 1枚
(A)お酒 : 3 tablespoons
(A)にんにく : 1片
(A)しょうが : 1片
ネギ : 1/3本
(B)鶏ガラスープの素 : 2 tablespoons
(B)塩 : 13g
(B)カレー粉 : 少々
(C)豆板醤 : 少々
(C)ごま油 : 適量
(C)鶏ガラスープの素 : 2振り

Time required

15minutes

Procedure

1) Preparation 00:28
Boil the noodles in a pot and cool.
Slice the chicken breast.
2) 鶏むね肉を茹でる 01:44
Put in a pot filled with hot water, add (A) and boil until completely cooked.
While it is boiling, cut the onion into small pieces.
3) make soup 03:06
Remove the chicken breast from step 2 to a bowl and let it cool.
Add (B) to the chicken breast broth from step 2 and cool.
4) season the chicken breast 04:59
Loosen the chicken breast.
Add (C) and 2 tablespoons of the boiling water (not listed), knead and cool.
5) Serve 06:22
器に盛ったそうめんに、残った茹で汁を入れて、4とネギをトッピングして完成。

Point

・Add the somen after the water boils.
・Grate garlic and ginger.
・For green onions, you can use shiso leaves or trefoil if you like.
・ Add about 1% of the amount of salt to the amount of hot water. The boiling water also has a salty taste, so it is good to add it while tasting.
・You can add as much doubanjiang as you like, but be careful not to add too much as it will make it spicy.
・If you feel that the soup is bland, adjust it with salt.
・Add 2 tablespoons of the boiling water from step 4.
・If you like, topping with boiled egg or sesame seeds will make it more delicious.