蒸し鶏（よだれ鶏）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

Wipe the surface of the chicken thighs with kitchen paper.
Open the chicken thighs with a knife, flatten them, and remove the excess skin, fat, and sinew.
Sprinkle (A) all over the chicken thighs.
Place the chicken thighs on a large piece of plastic wrap and roll.
Close the edges of the plastic wrap and roll to form.
Wrap twice in aluminum foil.

Pour 60 degrees hot water (not listed) into a rice cooker, add 1 and cover with a rice plate.
Place in a rice cooker and heat for about 1 hour.

Peel the garlic and chop it finely.
Finely chop the ginger.
Add garlic and ginger to the frying pan.
Add chopped bean drums, ground pepper and (B), heat and mix.
Once it boils, turn off the heat and add the sesame seeds and chopped chives.

Cut the green onion into thin pieces and soak in a bowl filled with water (not listed) for 5 minutes.
Cut off the stem of the cucumber, cut it in half lengthwise, and pound it with the back of a knife.
Cut the cucumber in half again and cut it diagonally.
Crush the nuts.

Place the chicken thighs from step 2 in a bowl filled with ice water (not listed) and remove from heat.
Remove the aluminum foil and cut the chicken thighs into pieces.
Place cucumbers on a plate and top with chicken thighs.
Place number 3 in the empty part of the plate.
Top with nuts and green onions and drizzle with chili oil.
Finish by adding chili peppers.