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鶏だし醤油鍋｜ kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

鶏皮 : 150g
料理酒 : 大さじ1
塩 : 小さじ1/2
もやし : 1袋
白菜 : 200g
にんにく : 2片
生姜 : 1片
豆腐 : 1/2丁
小ネギ : 20g
輪切り唐辛子 : お好みで
水 : 500ml
みりん : 大さじ2
醤油 : 大さじ3
ガラスープの素 : 小さじ1

Time required

30minutes

Procedure

1) 野菜を切る 00:39
Take the bean sprouts out of the bag, rinse them with water, cut the Chinese cabbage in half in the long direction, and chop it into pieces about 2 cm wide. Peel the garlic and slice it into thin slices, then peel and chop the ginger.
2) 豆腐、小ネギを切る 01:04
豆腐を食べやすい大きさに切り、小ネギの根本を切り落とし3cm幅ほどに切る。
3) 鶏皮を茹でる 01:29
鶏皮を食べやすい大きさに切り、沸騰したお湯に料理酒、塩を加えて中火で3分茹でる。茹でたらザルにあげて水で洗い流す。
4) 鍋に材料を加える 02:04
Mix bean sprouts and Chinese cabbage in a pan, add tofu and chicken skin, and put water, mirin, soy sauce, and green onions in the center. Sprinkle ginger and garlic all over and boil over medium to high heat.
5) Finish 03:00
To prevent the tofu from collapsing, simmer for about 6 minutes on low medium to medium heat while mixing the whole tofu.

Point

・ If hair or skin remains, clean the chicken skin before using it.
・ Sprinkle the sliced peppers as you like.
・ If the taste is light, add a glass soup.
・ By boiling the chicken skin, excess oil will be removed, and the umami of the chicken skin will appear in the soup, resulting in a delicious finish.