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とり肉水炊き鍋|料理人 設楽の料理道場さんのレシピ書き起こし

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Number of Videos
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Ingredients

  • 鶏もも肉(骨つきぶつ切り) : 1kg
  • 鶏ガラ : 1羽分
  • 水 : 2400ml
  • 白菜 : 適量
  • 豆腐 : 1丁
  • しめじ : 1袋
  • えのき : 1袋
  • 椎茸 : 適量
  • 水菜 : 適量
  • 長ネギ : 1/2
  • 春雨 : 適量
  • 大根 : 適量
  • 万能ネギ : 適量
  • ポン酢 : お好みで
  • 酒 : 適量
  • 塩 : 適量
  • 薄口醤油 : 適量

Time required

100minutes

Procedure

  1. 1) Prepare chicken thighs 00:38

    Put water, chicken thighs and chicken meat in a pan and boil. When it boils, turn off the heat and wash with water to remove the dirt between the bones of the meat.

  2. 2) Heat chicken thighs 02:03

    Put water, chicken thighs, chicken meat and sake in a pan and simmer over high heat for 1 hour.

  3. 3) Get rid of lye 02:28

    When it boils, reduce the heat and remove the lye.

  4. 4) 野菜を切る 03:03

    Return the vermicelli to water and cut it into pieces that are easy to eat. Cut Chinese cabbage into small pieces. Cut the green onions diagonally. Cut the tofu into diced pieces. Cut off the enoki mushrooms and divide the bunches. Make a cross cut in the axis of the shiitake mushroom. Cut the mizuna into small pieces.

  5. 5) 薬味を作る 04:55

    大根をすりおろし、一味唐辛子と混ぜ合わせる。万能ネギを小口切りする。

  6. 6) 鶏ガラを細かく潰す 05:37

    鶏ガラを一度取り出し、ヘラで細かく潰す。再度鍋に戻して強火で煮る。

  7. 7) 鶏もも肉を取り出す 05:58

    スープを30分ほど煮込んだら、鶏もも肉を取り出す。

  8. 8) スープを濾す 06:35

    スープに塩、薄口醤油、酒を入れて味付けしたらザルで濾す。

  9. 9) 仕上げる 07:21

    鍋に野菜、鶏もも肉を盛り付けて、濾したスープを入れる。野菜に火が入るまで煮込んだら完成。

Point

・ Add sake and simmer to remove the odor of chicken thighs and chicken gala.
・ When making a cloudy soup, it is recommended to simmer it with a strong heat.
・ When the grated radish has a lot of water, drain it with a colander.
・ By crushing chicken meat finely, the soup becomes more cloudy.
・ After returning the vermicelli to water, drain it.

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