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参鶏湯|Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】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(骨付き) : 2本
  • 干しなつめ : 8個
  • むき栗 : 8個
  • 長ねぎ(青い部分) : 1本分
  • にんにく : 2~3個
  • もち米 : 大さじ4
  • ごま油 : 大さじ1
  • (A) Sake : 1/2 cup
  • (A)水 : 1L
  • (A)塩 : 1/2 teaspoon

Time required

60minutes

Procedure

  1. 1) 材料の下準備をする 01:18

    栗を熱湯に浸け、柔らかくしておく。
    干しなつめを水に浸け、柔らかくしておく。
    もち米を、水に20分浸けておく。

  2. 2) Prepare chestnuts 03:16

    Peel the chestnuts and soak them in water to remove the lye.

  3. 3) Prepare dried jujube 04:00

    Remove the branches and make a notch.

  4. 4) Entanglement glutinous rice and sesame oil 04:27

    Drain the glutinous rice and entangle it with sesame oil.

  5. 5) にんにくと鶏肉の下処理をする 04:51

    にんにくを、包丁の腹で潰す。
    鶏肉を、関節に沿って2等分に切る。

  6. 6) 具材を煮る 05:58

    Put the ingredients and (A) in a pan and boil over high heat.
    When the lye appears, reduce the heat and remove it.

  7. 7) Finish 07:39

    Cover and simmer on very low heat for about 40 minutes, occasionally removing the lye.
    Remove the green onions and add condiments and seasonings to your liking.

Point

・ The chestnuts may be peeled chestnuts.
・ When using chopped chicken, remove fine bones and dirt.
・ It is recommended to remove the lye cleanly so as not to make the soup turbid.
・ It is also recommended to add trefoil, chopped green onions, and coarsely ground pepper.

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