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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

チャンネル登録者数
13.0万人
再生回数
659.1万回
動画数
32本

材料

  • 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

所要時間

45分

手順

  1. 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. 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. 3) Boil chicken thighs 01:40

    When the water is boiling, add chicken thighs and boil.

  4. 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. 5) 煮込む 02:35

    沸騰直前で火を弱火にして、20分煮込む。

  6. 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. 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. 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. 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. 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.


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