この肉、飲める・・まさに水肉【手羽とにんにくのトロトロ煮 / 激ウマ鶏塩ラーメン】鶏極上スープ第2弾

この肉、飲める・・まさに水肉【手羽とにんにくのトロトロ煮 / 激ウマ鶏塩ラーメン】鶏極上スープ第2弾

Today’s ingredients are these guys. It’s like a second round of the best bird soup ever. Soak the kelp in water first. Water is 800 cc We’ll start with the garlic. You can use as much garlic as you like, but lately I’ve only been using one or two.

I’ve been told I’m too scared, so I’m going to get serious and use a whole clove. Don’t underestimate me. It’s really hard to peel this much skin, so I’m going to use a reverse technique. Put it in the microwave for 1 minute at 600W. The garlic skin can be used as plastic wrap.

You don’t need to wrap it. Skip time Heat in the microwave for easy peeling Right after you take it out of the microwave, it’s a little hot. Be careful not to burn yourself. This garlic peeling process is very pleasant. Oh! Pleasant feeling Easy to peel.

Next is the leek. Peel the whole white part Cut it diagonally as you see fit Finally, it’s time to cut the meat. Today we will use chicken wings. Meat on the bone is more difficult than regular meat.

This is a good way to make soup because it produces a thicker broth. You can put the chicken wings in the soup as is, but If you cut them in half, the flavor will come out from between the bones and they’ll be easier to eat later.

Cutting off the bones is tough, though. But if you put a knife in the joint, it’s surprisingly easy to cut off. You can also use kitchen scissors to cut them up. I’m going to cut them in half one after the other. Okay, the preparation is crazy. It’ll be very easy. Ma’am.

When you set the pot on the stove, put in all the ingredients you just cut up. If the meat smells bad after a long time since you bought it, remove it. 0:02:39.890,0:02:45.230 You can defrost it once and add it. 100 cc of sake here.

And a teaspoon of salt. The ingredients give off a lot of flavor, so the seasoning can be simple. If you season it at this stage, the flavor will soak into the ingredients. Then ignite and bring to a boil. Once it’s boiling, you’ll see some lye coming out. Remove it lightly.

Then turn the heat down to low. Cover the lid with aluminum foil. Let it simmer for a while. Simmering for 40~50 minutes should be enough, but But this time I’m going to simmer it for an hour to make it tender. It takes some time, but it’s easy to do.

In between, you can cook rice or make other side dishes. This soup is the base. You can add Chinese cabbage or mushrooms to this. Or you can make a vermicelli soup. You can also add a drizzle of soy sauce just to add flavor. You can also add sesame oil to make it richer.

This time we’re going to leave a little bit of broth for the ramen. A sprinkle of black pepper and you’re good to go. “Chicken wings and garlic in a mellow broth.” I’ll take it. Yeah, it’s good. The meat is ridiculously tender from being cooked for so long.

It melts the moment you put it in your mouth. The flavor is well absorbed. This meat is drinkable. In a certain pirate manga, there was a thing called water meat. This is exactly what it is. This is water meat. Drinking collagen

And this soup is outrageously delicious, I don’t think it was seasoned with just salt. After all, meat on the bone makes a good soup stock. The crumbled garlic and green onions become one with the broth, which is also delicious.

The garlic and leeks in the ingredients also melt in your mouth the moment you put them in. If there’s this much garlic in it. It will definitely give you more energy. It’s almost Christmas. If you are a man with a date coming up How about eating this before going on a date?

And then explode with the smell of garlic all over you. You could also add yuzu kosho or shichimi to change the flavor. Finished in seconds. You’re done. I don’t feel like I’ve eaten in a good way. I’d like to finish it, but…

I’m already sleepy today, so I’ll do it tomorrow. Thank you for the meal. Yum!

ちょっと醤油とごま油垂らして春雨スープにするのもおすすめです。

にんにくの皮をレンジで加熱して向く場合、1分加熱するとけっこう香りがとんじゃったので。香り残したい場合は短めに加熱するか普通に剥いたほうが良さそうです。

残ったスープは万能で何にでも使えます。水炊きスープとして鍋に使ってもいいし、カレーにしてもおいしいでしょう。

チャンネル登録してくれると喜びます。ベルマークも押してくれるともっと喜びます。
https://www.youtube.com/c/kiwami-meshi?sub_confirmation=1

使用している調理器具は楽天ROOMにまとめています。
https://room.rakuten.co.jp/room_38029fc994/items

【材料】(1〜2人前)
手羽肉 8本
長ネギ 1本
にんにく 1玉（量はお好みで）
昆布
水 800cc
酒 100cc
塩　小さじ1(濃いめが好きなら大さじ半)

【レシピ】
１．鍋に昆布と水800ccを入れる

２．にんにくは皮をむいておく。長ネギは斜め切り。

３．手羽は関節部分から真っ二つに切っておく

４．鍋にすべての具材を入れ、酒、塩をいれ、一度強火で煮立たせる。

５．煮立ったら灰汁をとり、弱火にして、アルミホイルで落し蓋をし、１時間ほど煮る。

６．仕上げに黒胡椒、お好みでごま油や醤油などを垂らす。

【動画内で使っていた道具】
使用している調理器具はROOMにまとめています。
https://room.rakuten.co.jp/room_38029fc994/items

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