【究極の蒸し鶏 ～葱ソース～】ミシュラン一つ星掲載店「中国菜エスサワダ」澤田シェフ直伝│[ENG SUB] Steamed Chicken with Onion Topping Sauce

【究極の蒸し鶏 ～葱ソース～】ミシュラン一つ星掲載店「中国菜エスサワダ」澤田シェフ直伝│[ENG SUB] Steamed Chicken with Onion Topping Sauce

Hello everyone. I’m Sawada from Chinese Restaurant S.Sawada in Nishitenma, Osaka. Today we’re going to make a classic Chinese appetizer, steamed chicken with scallion sauce, but with the chicken moister than you have ever had before. And after that, we’ll also make a cutlet with chicken breasts, which is very easy on your wallet as well. So let’s get started. Here are the ingredients for today. First, we have 2 pieces of chicken breast strips. And here’s the scallion we’re using today. Make sure to use the freshest ones you can find, as they tend to get pungent if they are stale. Bring a pot of water to a boil. So let’s clean the chicken first. First, remove the skins we’re not using today. And remove these little humps as they will get tough later. But you can leave all the tendons. Just like this. The biggest key here is to cook this chicken soft and moist. So first, bring a pot of water to a boil. Put the pieces of chicken we just removed so that we can take the broth from them too. Then put the chicken into it. Once you put the chicken, stop the heat and put a lid on it. It depends on the size of the chicken, but leave this for about 15 minutes. We’ll make the sauce while we wait for the chicken to cook. So here’s the chopped scallion. Here, put the salt. And some chicken powder or powdered chicken soup. Then mix it together. Mix it properly, and put the chopped ginger once it’s mixed. Next, here I have a cup of oil. This time, we are using peanuts oil. It goes the best with peanuts oil or sesame oil from Taihaku. Heat the oil in a pan. Use a normal non-Teflon-coated pan as the coating can lose the effect. Now put the heated oil into it. Then mix it well. And then, add a little pepper. Now the sauce is ready. Now it’s been 15 minutes, so let’s take the chicken out and see. Stick a needle from the side to the thickest part of the chicken. Hold down the chicken, and if the juice coming out is clear and transparent, we can say that it’s cooked. Put this in iced water. Next, we’ll make the soaking soup to season the chicken using the broth we just got. First, filter the broth. Add shaoxingjiu (Chinese rice wine), chicken powder, and salt to 800cc of water. Seasoning the chicken will prevent the smell and also makes it tastier. We can stop once it came to a boil. Next, we’ll cool this off. Cool the soup on a bowl of iced water. So now we have the steamed chicken and the soup we just both cooled off. Wipe off the excess water with kitchen paper. Then put the chicken into the soup. And soak the chicken for at least 3 hours, but if you can, soak it for 2 to 3 days so you can use it for different dishes each day. For example, you can make steamed chicken on the first day, slobbery chicken on the second day, and so on. If you’re eating it as is, you can slice it thin and put some doubanjiang (Chinese chili paste) or chili sauce, and it should go just great. You can try it with different arrangements. So here we have the chicken after 3 hours of soaking. Let’s cut this up. Cut it against and break off the fiber of the chicken. You can see the fibers running through, so cut at right angles to them so that the chicken will be softer. Lastly, finish it with the scallion sauce. Put plenty of it. Okay, now the soft steamed chicken is ready.

今回は、大阪の西天満に本店、大阪のお初天神、東京の西麻布にも店を構える、3年連続ミシュラン一つ星掲載店、『中国菜エスサワダ』の澤田シェフに、究極のしっとり蒸し鶏を紹介して頂きました。

しっとりと仕上げるお肉への火入れ方法や、そのお肉に味を染み込ませるやり方、最後の盛り付けの際の切り方の工夫など、丁寧に教えていただいています。

今回は美味しい葱ソースもご紹介して頂いていますが、その他にもよだれ鶏や棒棒鶏などにも活用できるベースの茹で方ですので、是非、ご自宅でお試しください！

□分量
・鶏むね肉 2枚
・白ネギみじん切り 150g
・生姜みじん切り 20g
・ピーナッツ油（サラダ油でも可） 120g
・塩　　　　　　　　 2g
・中華スープの素　　 2g
～漬けだれ～
・ゆで汁 800g
・紹興酒　 40g
・塩　 8g
・中華スープの素　 20g

■この動画を見て頂いた方へのオススメ動画
・澤田シェフが作る「酸辣湯麺」
　https://youtu.be/OCumZuWYaRk

・ミシュランビブグルマン掲載店『なかの中華！Sai』宮田シェフがつくる「棒棒鶏」
　https://youtu.be/T1ZDX4AKBRo

・自宅で作れる本格よだれ鶏
　https://www.youtube.com/watch?v=D9R9CRyfStE

◇中国菜エスサワダ
大阪市北区西天満4-6-28 ニュー真砂ビル 1F
営業時間
【ランチ】　（要相談）
【ディナー】17:30～21:00（LO）
定休日：不定休

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　https://foover.jp/
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