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そうめん（鶏塩そうめん）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

そうめん : 1人前
鶏むね肉 : 50g
塩 : 1 teaspoon
白ねぎの青い部分 : 1本分
煮卵 : 1個
ねぎ : 適量
(A) Soy sauce : 小さじ1
(A) Chicken stock powder : 小さじ1
(A) Salt : 小さじ1/2
(A) Garlic tube : 小さじ1/4
(A) Ginger tube : 小さじ1/4
(A) White ground sesame seeds : 大さじ1
(A) Ice water : 300ml

Time required

20minutes

Procedure

1) Boil the chicken breasts 00:36
Boil 1L of water (not included in the recipe) in a pot and add salt.
In another pot, boil water (not included in the recipe) to boil the somen noodles.
Add the green parts of the white onions to a pot with salt, and when it boils, add the chicken breast.
Once it boils again, turn off the heat, cover and let sit for 10 to 15 minutes.
2) スープを作る 01:25
丼に(A)を入れて混ぜ、冷蔵庫で冷やす。
3) 材料を切る 02:45
Cut the boiled eggs in half.
Finely chop the green onions.
4) 鶏むね肉をほぐす 03:15
1の筋を取り除き、手でほぐす。
5) そうめんを茹でる 04:06
お湯の沸いた鍋にそうめんを入れ、表示時間茹でて流水で冷やす。
6) 盛り付ける 04:15
2にそうめんを入れ、3と4をトッピングしたら完成。

Point

- I use skinless chicken breast, but you can also use the skin on.
・You don't have to add the green part of the white onion.
- The time you soak the chicken breasts in hot water should vary depending on their size.
-You can use just water instead of ice water if you prefer.
If you have time, you can also use cooled chicken breast broth in ice water.
・It is best to shred the chicken breast just before eating.
-You can also add chili oil, sesame oil, black pepper, or powdered Japanese pepper to taste.