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鶏にゅうめん｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

鶏もも肉 : 1枚
水 : 600cc
日本酒 : 100cc
薄口醤油 : 大さじ2
昆布 : 5cm角
小ネギ : 適量
ごま油 : 適量
ブラックペッパー : 適量

Time required

45minutes

Procedure

1) Make soup stock 00:25
Prepare two pots and boil water in one. In the other, add water, kelp, sake, and light soy sauce and leave it unlit.
2) Prepare chicken thighs 00:58
Wipe off the water from the chicken thighs with kitchen paper and open the overlapping parts to make the thickness uniform.
3) Boil chicken thighs 01:40
When the water is boiling, add chicken thighs and boil.
4) 鶏もも肉を出汁に入れる 02:02
When the surface turns white, take out the chicken thighs and put them in a pan with soup stock and heat them.
5) 煮込む 02:35
沸騰直前で火を弱火にして、20分煮込む。
6) 鶏もも肉を取り出す 03:08
昆布、鶏もも肉を取り出す。麺を茹でるお湯を沸かす。
7) 鶏もも肉を切る 03:59
鶏もも肉を一口大に切る。小ネギをみじん切りする。
8) 素麺を茹でる 04:58
沸いたお湯に素麺を入れて茹でたら、水で洗ってぬめりを取る。
9) 素麺を出汁に入れる 05:29
素麺を温めた出汁に入れて、好みの硬さになるまで茹でる。
10) 仕上げる 05:44
Serve somen noodles in a bowl, add soup, sprinkle with sesame oil and put chicken thighs on it. Completed by sprinkling black pepper and small onions.

Point

・ Cooking sake may contain a lot of salt, so use sake.
・ By cooking the chicken thighs when the soup stock is cold, the chicken thighs become tender.
・ When boiling chicken thighs, remove any lye that appears.
・ To prevent the chicken thighs from drying out, cover it with kelp and simmer.