Steps

1. Bring 1 liter of water to a boil in a pot and add about 2 tsp of salt to create saltwater with the approximate salinity of the sea.
   🕒 00:21
2. Add 80g of macaroni to the saltwater and cook according to package directions (8 minutes in this case).
   🕒 00:33
3. Stir occasionally until boiling to prevent sticking.
   🕒 00:40
4. Measure out 40g of butter, 30g of flour, and 60ml (4 tbsp) of white wine.
   🕒 00:49
5. Prepare 350ml of milk in a heatproof container, add 2g of salt, 1 tsp of consommé granules, and 1 tsp of sugar, and stir lightly.
   🕒 01:22
6. Drain the cooked macaroni well in a colander and transfer to a bowl.
   🕒 01:57
7. Drizzle olive oil over the macaroni, coating it evenly.
   🕒 02:02
8. Let it cool at room temperature without covering. (Key Tip!) Coating with oil prevents the macaroni from clumping together.
   🕒 02:18
9. Make two cuts at the base of 1/2 onion, then make similar cuts on the opposite side.
   🕒 02:22
10. Holding the onion with the root end facing away, make diagonal cuts without reaching the root.
    🕒 02:34
11. Make about three horizontal cuts, then finely mince.
    🕒 02:48
12. Finally, chop with a knife to mince even further.
    🕒 03:13
13. Wipe the dark parts of 1 pack of mushrooms with a paper towel.
    🕒 03:28
14. If the cut ends of the stems are discolored or tough, trim them off.
    🕒 03:49
15. Thinly slice the mushrooms. (Key Tip!) Washing mushrooms can wash away flavor and nutrients, so just wipe them clean.
    🕒 04:05
16. Thoroughly pat dry the oxidized moisture from the surface of 300g of chicken thigh with a paper towel.
    🕒 04:29
17. Remove any blood spots, yellow fat, and remaining bones or cartilage.
    🕒 04:52
18. Pierce the white sinews on the surface of the chicken with the tip of a knife, breaking them down.
    🕒 05:13
19. Cut into bite-sized pieces with a spoon. (Key Tip!) Removing moisture and sinews from the chicken results in a tender texture without any gamey smell.
    🕒 05:35
20. Lightly oil a cold frying pan and arrange the chicken thigh, skin-side down.
    🕒 06:05
21. Cook over medium heat until the chicken skin is nicely browned. (Key Tip!) Starting chicken in a cold pan prevents the skin from shrinking and ensures even cooking.
    🕒 06:18
22. Add the mushrooms and onions, sprinkle with a pinch of salt for seasoning, and sauté until softened.
    🕒 06:40
23. Once the onions are softened, add 40g of butter and melt.
    🕒 06:53
24. When the butter has melted and smells fragrant, add 60ml of white wine and bring to a boil in the center to evaporate the alcohol.
    🕒 07:05
25. Once boiling in the center, turn off the heat. (Key Tip!) Adding flour after turning off the heat helps prevent lumps.
    🕒 07:21
26. Warm 350ml of milk in the microwave for about 2 minutes.
    🕒 07:30
27. With the heat off, add 30g of flour to the frying pan in about three batches, sprinkling evenly while mixing.
    🕒 07:42
28. Once all the flour is incorporated, turn the heat to low. Cook for about 2 minutes over low heat. (Key Tip!) Warming the milk prevents the pan from cooling down, resulting in a smoother sauce without lumps.
    🕒 08:18
29. Gradually add the warmed 350ml of milk in about four batches, starting with a small amount and then increasing the quantity, mixing well after each addition.
    🕒 08:35
30. Add all the milk, bring to a boil in the center, then reduce heat to low and simmer for about 5 minutes. Stir the bottom and sides of the pan with a rubber spatula while simmering, then turn off the heat. (Key Tip!) Simmering thoroughly eliminates any floury taste, resulting in a smooth and glossy texture.
    🕒 09:16