1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/鶏肉の炒め麺 – 中華麺で作る香ばしい本格中華rich600338<blockquote class="wp-embedded-content" data-secret="rEDoVkwMil"><a href="https://marcwiner.com/ja/toriniku-no-nuudoru/">鶏肉の炒め麺 – 中華麺で作る香ばしい本格中華</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/toriniku-no-nuudoru/embed/#?secret=rEDoVkwMil" width="600" height="338" title="“鶏肉の炒め麺 – 中華麺で作る香ばしい本格中華” — Marc Winer" data-secret="rEDoVkwMil" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
//# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js
</script>
https://marcwiner.com/wp-content/uploads/2021/04/nouilles-au-poulet-final-scaled-750x799.jpg600639今日は、中華料理の麺を、鶏の旨みがぐっと濃く感じられる味わいで作ります。旨みを最大限に引き出すコツ：最初の工程が終わったら、中華鍋の中身は鶏の肉汁も含めていったんすべて取り出しましょう。その後の調理中に、その肉汁を小さじずつ戻し入れていきます。https://marcwiner.com/ja/toriniku-no-nuudoru/ja本格！鶏肉の炒め麺中華風1010204人分450 g 鶏むね肉（薄切り）1 小さじ こしょう1 小さじ 塩2 小さじ ごま油（分けて使用）60 ml 鶏ガラスープ1 大さじ 薄口しょうゆ1 大さじ ホイシンソース1 小さじ コーンスターチ2 片 にんにくのみじん切り1 大さじ しょうがのみじん切り0.5 玉ねぎ（薄切り）4 人分 ゆでた麺2 大さじ もやし2 チンゲン菜（白い部分と緑の部分に分け、各薄切り）500 g ゆでた麺6https://marcwiner.com/wp-content/uploads/2021/04/nouilles-au-poulet-final-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400