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鶏とセロリの半かた焼きそば(あえて乾麺使用) Chicken and celery fried noodles (dried noodles)
中華乾麺を使って本格中華に挑戦。「中華乾麺千本ノック」中です。その1本目。
This is an article about trying to make authentic Chinese food using Chinese dried noodles.
中華乾麺で焼きそばだってできちゃいます。しかも中華料理屋さんのメニューにある「かた焼きそば」です。
You can even make fried noodles using Chinese dried noodles. What's more, it's the "hard fried noodles" that you'll find on the menu at Chinese restaurants.
Ingredients:
材料:
中華乾麺
鶏胸肉
セロリ
乾燥椎茸
生姜
片栗粉
塩
薄口醤油
蠣油
胡椒
酸化し難い油脂
chinese dried noodles
chicken breast
celery
dried shiitake mushrooms
ginger
potato starch
salt
light type soy sauce
oyster oil
pepper
oxidation-resistant oils
procedure:
手順:
乾燥椎茸は前の日から戻しておく。戻し汁も使うので捨てないでおく。
Soak the dried shiitake mushrooms the day before. Do not discard the soaking water as you will also use it.
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鍋にお湯を沸かす。沸騰したら乾麺を入れ、表記の時間茹でる。
茹で上がったらザルに入れて水分を切り、すかさず油を絡めておく。
Bring water to a boil in a pot. Once it boils, add the dried noodles and boil for the time indicated.
Once the noodles are done, drain them in a colander and immediately coat them in oil.
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麺を茹でている間に中華鍋ないしフライパンを加熱し多めの油脂を入れて加熱しておく。
用意してある麺を入れて、焦げない程度のやや強火で表裏を何度か返しながら揚げ焼きする。
トングなどで麺を取り出し、皿に盛り付ける。油脂は捨てない。
While the noodles are boiling, heat a wok or frying pan and add plenty of oil.
Add the prepared noodles and fry over moderately high heat, turning them over several times so they do not burn.
Remove the noodles using tongs or similar and arrange on a plate. Do not discard the oil.
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やはり麺を茹でている間に素材を下拵えする。鶏胸肉は削ぎ切りにして多めの片栗粉を塗しておく。セロリは硬い筋を取ってやはりそぎ切りにする。葉の部分も適当に切り分けて使う。戻した椎茸は硬い部分を取り除き、削ぎ切りにする。生姜は細かく刻むかすりおろしておく。
While the noodles are boiling, prepare the ingredients. Cut the chicken breast into thin strips and coat with plenty of potato starch. Remove the tough tendons from the celery and cut it into thin strips as well. Cut the leaves into appropriate pieces and use them. Remove the tough parts of the soaked shiitake mushrooms and cut them into thin strips. Finely chop or grate the ginger.
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中華鍋を残った油脂と共に再度加熱し、強火を保つ。生姜を入れ香りが立ったら、鶏肉を入れて揚げ焼きし、表面に焦げ目がついたら取り出しておく。
続けてセロリと椎茸を入れて強火でしばらく炒める。そこに椎茸の戻し汁を入れ、水を足して素材に火が通るまで煮る。塩で八割方調味し、薄口醤油と蠣油と胡椒で、やや濃いめの味付けに完成させる。
Heat the wok again with the remaining oil and keep it on high heat. Add the ginger and when it becomes fragrant, add the chicken and fry until it is browned on the surface, then remove it from the heat.
Next, add the celery and shiitake mushrooms and stir fry over high heat for a while. Add the water from when the shiitake mushrooms were soaked, add water and simmer until the ingredients are cooked through. Season with about 80% salt, and finish with a slightly stronger flavor with light soy sauce, oyster oil and pepper.
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そこに取り出しておいた鶏肉を戻し入れる。さらに鶏に絡めた片栗粉の残りに水を注いで溶いて加える。しばらくしてとろみがついてきたら火を止める。片栗粉と水の量は適切に調整する。味付けを濃いめにするのは、片栗粉を溶く水で薄まることを考慮したため。
麺の盛ってある皿にとろみのついた餡をかけて出来上がり。
Add the chicken that was set aside. Pour water over the remaining potato starch that was mixed with the chicken to dissolve it. After a while, when it has thickened, turn off the heat. Adjust the amounts of potato starch and water as appropriate. The seasoning is made stronger because it will be diluted by the water used to dissolve the potato starch.
Pour the thickened sauce over the plate with the noodles and it is ready.
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Tips and tricks:
コツと応用のヒント:
焦げ付きを防ぐためのコツは次の通り。
油脂は多めに使うこと。鉄の中華鍋は使い込んでないと焦げ付くので、無理して使わず、テフロン加工のものを使った方が具合が良い。麺にあらかじめ油脂を絡めておく。
強火の油脂に麺を入れたら、絶えず揺すりながら麺の頻繁に裏表を返すようにする。
麺の上げ具合を調整することで、半かた焼きやパリパリのかた焼きまで、好み通りの仕上がりにできる。
椎茸の戻し汁は良い出汁なので、捨てないで使う。
麺を揚げ焼きしてから続けて餡を作れば油脂が無駄にならない。コンロが一つしかない場合、鍋が一つしかない場合は、麺を茹でた同じ鍋で続けてその後の工程を辿ればよい。
鶏胸肉は繊維に沿った方向に削ぐとパサつかない。また、表面が焦げたら中まで焼かずに取り出して余熱調理すればしっとりしっとりとした仕上がりが期待できる。
生姜は香りと辛味のアクセントをつけるために使っている。生姜を入れるタイミングで、好みで鷹の爪やニンニク、花椒など好みの香辛料を入れても良い。より複雑な味が楽しめる。
肉を絡める時に使った片栗粉をとろみ付けに流用すれば、無駄がなく、洗い物も減る。
Here are some tips to prevent the noodles from burning:
Use plenty of oil. If you don't use an iron wok, it will burn if you don't use it often, so don't force yourself to use one that is coated with Teflon.
Coat the noodles with oil beforehand.
When you put the noodles in the oil over high heat, shake them constantly and turn them over frequently.
By adjusting how the noodles are cooked, you can get the noodles cooked to your liking, from semi-hard to crispy hard.
The water used to soak the shiitake mushrooms is a good stock, so don't throw it away.
If you deep-fry the noodles and then make the filling right after, you won't waste oil. If you only have one stove or one pot, you can use the same pot you used to boil the noodles and continue with the rest of the process.
If you slice the chicken breast along the grain, it won't become dry. Also, if the surface burns, remove it without cooking it all the way through and cook it in the residual heat to get a moist finish.
Ginger is used to add an accent to the aroma and spiciness. At the same time as adding the ginger, you can also add chili pepper, garlic, chinese pepper, or other spices of your choice to enjoy a more complex flavor.
If you use the potato starch used to coat the meat to thicken the sauce, nothing will be wasted and there will be less dishes to wash.
Ingredients and Equipment Guide:
食材および器具調達先ガイド:
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