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蒸し鶏の冷やし中華｜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

中華麺 : 2 balls
Chicken thigh : 1 sheet
きゅうり : 1本
長ねぎ : 5～6cm
塩 : 少々
生姜の皮 : 1片分
長ねぎの葉身 : 1本分
酒 : 大さじ3
付属のタレ : 1袋
（A）醤油 : 大さじ1
（A）酢 : 大さじ1/2～1
（A）おろし生姜 : 1片
ごま油 : 小さじ2（1人分）
紅生姜 : 適量
いりごま : 適量

Time required

50minutes

Procedure

1) Cut chicken 01:07
Cut the chicken in half vertically and make a notch in the thick part.
2) Steam chicken 13:14
Place the chicken on a bakeware, sprinkle with a generous amount of salt and knead.
Add ginger skin, green onion leaves and sake, and wrap.
Heat in the microwave for 3-4 minutes to separate the chicken and steamed juice.
3) Make sauce 04:33
Add 2 tablespoons of steamed juice to the attached sauce (A) and mix.
4) 長ねぎを切る 05:52
長ねぎを縦半分に切り、細切りにする。
5) Boil Chinese noodles 06:06
Boil water in a frying pan and boil the Chinese noodles as written.
6) Cut the cucumber 06:28
Cut the cucumber diagonally and chop it into small pieces.
7) Tighten Chinese noodles 06:55
Drain the hot water from the Chinese noodles and tighten while cooling with running water.
8) 蒸し鶏を切る 07:18
鶏肉を、お好みの厚さに削ぎ切りする。
9) Finish 07:31
Place Chinese noodles on a plate, entangle sesame oil, and entangle ingredients.
Sprinkle with sauce, put red pickled ginger on it, and sprinkle with sesame seeds to complete.

Point

・ If the chicken is steamed and not cooked, heat it for another 1-2 minutes.
・ If you like, it is recommended to add broth egg or ham.
・ If you like, it is recommended to add mayonnaise or mustard.
・ For grated ginger, a commercially available tube may be used.