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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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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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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) 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) Prepare chestnuts 03:16
Peel the chestnuts and soak them in water to remove the lye.
3) Prepare dried jujube 04:00
Remove the branches and make a notch.
4) Entanglement glutinous rice and sesame oil 04:27
Drain the glutinous rice and entangle it with sesame oil.
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) 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) 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.