Recipe: Delicious Chicken and Egg on Rice

Delicious, fresh and tasty.

Chicken and Egg on Rice. Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl.

Chicken and Egg on Rice The word 'oyako' (親子) means parent and child in Japanese. The main ingredients of this dish are chicken and egg so you go and figure out where the name came from. This Japanese chicken and egg recipe is called Oyakodon. You can cook Chicken and Egg on Rice using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken and Egg on Rice

  1. Prepare 100 g of chicken thighs (or breast) (cut into bite sized pieces).
  2. Prepare 1/2 of onion (peel and cut into bite sized pieces).
  3. It's 2 of eggs (beaten).
  4. Prepare Sauce (mix in advance): of .
  5. You need *2 Tbsp of mirin.
  6. It's *1 Tbsp of soy sauce.
  7. You need *1 Tbsp of sake.
  8. Prepare *1/2 Tbsp of sugar.
  9. Prepare *3 Tbsp of dashi (water + dashi powder is also OK) or water.
  10. You need of chopped scallions for topping (optional).
  11. You need of crushed red pepper or shichimi spice powder.

It means "mother and child" and is served on steamed rice. The steaming of the chicken and egg in. Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.

Chicken and Egg on Rice instructions

  1. Combine the sauce ingredients (*) in a pan and add onion and bring to a simmer over medium heat for 1-2 mins..
  2. Put in chicken and simmer until the chicken is just cooked through (for 2 ~ 3 mins)..
  3. Pour in the 2/3 beaten egg and cook with a lid over medium heat for 1 and a half mins. Pour in the rest of the beaten egg and cook with a lid over high heat for 10 seconds and turn off the heat. (adjust the hardness of the egg with the remaining heat).
  4. Arrange the rice in a bowl and place the "chicken and egg mixture" over top. Garnish with chopped scallions and crushed red pepper (or shichimi spice powder)..

Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori. Pour simmering sauce over and serve immediately. Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry. The simplest of Chinese recipes is recreated here by stir-frying chicken, rice, soy sauce and egg.