Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 15minutes
ラーメン(鶏春菊塩ラーメン)|けんますクッキングさんのレシピ書き起こし
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Ingredients
- instant salt ramen noodles : 1 bag
- 鶏もも肉 : 200g
- 春菊 : 適量
- ネギ : 適量
- 塩胡椒 : 適量
- 水 : 500cc
- インスタント塩ラーメンの付属の粉末スープ : 1袋
- インスタント塩ラーメンの付属のきり胡麻 : 1袋
Time required
20minutes
Procedure
-
1)
Prepare the chicken thighs
00:48
Wipe the moisture from the chicken thighs with kitchen paper.
Heat a frying pan and add the chicken thighs, skin side down. -
2)
Prepare the garland chrysanthemums and green onions
01:16
Cut the garland chrysanthemum into 2cm wide pieces and separate them into stems and leaves.
Slice the green onions diagonally. -
3)
Bake the ingredients
01:58
Turn the chicken thighs from step 1 over, cover and cook.
Cut into appropriate sizes using kitchen scissors.
Add the garland chrysanthemum stems and green onions, sprinkle with salt and pepper, and grill. -
4)
インスタント塩ラーメンの麺を茹でる
04:00
水を沸かした鍋にインスタント塩ラーメンの麺を加えて、3分茹でる。
-
5)
春菊の葉を加えて焼く
04:00
3に春菊の葉を加え、塩胡椒をふって軽く焼き、火を止める。
-
6)
盛り付ける
05:01
インスタント塩ラーメンの付属の粉末スープを入れた器に、4を盛り付ける。
5、インスタント塩ラーメンの付属のきり胡麻を乗せて完成。
Point
・You don't need green onions.
・Processes 4 and 5 are performed at the same time.
・Put water in a pot and bring it to a boil.
・Pour the powdered soup that comes with instant salt ramen into a bowl in advance.
・In the video, half of one bag of shungiku is used.
・When serving step 4 in a bowl in step 6, add the powdered soup that comes with the instant salt ramen while dissolving it in the boiling water.
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