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Rich Stir-fried Oyako Chicken And Egg Rice Bowl Recipe

Rich Stir-Fried Oyako Chicken and Egg Rice Bowl Recipe
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Serving : 3
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Prepare the ingredients before making Rich Stir-Fried Oyako Chicken and Egg Rice Bowl in your home. Then, follow these steps below to serve Rich Stir-Fried Oyako Chicken and Egg Rice Bowl for your family or friends.

Ingredients: Rich Stir-Fried Oyako Chicken and Egg Rice Bowl

  • 1 thigh Chicken thigh meat
  • 1/2 Onion
  • 15 cm length Japanese leek
  • 1 piece Ginger
  • 2 tbsp Soy sauce
  • 2 tbsp Mirin
  • 1 tbsp Sake
  • 1 to 2 tablespoons Honey (or sugar if you don't have honey)
  • 1 bit less than 1 teaspoon Dashi stock granules
  • 250 ml Water
  • 1 tbsp Vegetable oil
  • 3 large Egg

How to Make Rich Stir-Fried Oyako Chicken and Egg Rice Bowl

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Rich Stir-Fried Oyako Chicken and Egg Rice Bowl in your home by yourself.

    Step 1
  • Cut the chicken into bite sized pieces. Slice the onion into 1cm wide slices and the leek into 7 mm wide diagonal slices. Slice the ginger thinly.
  • Step 2
  • Heat some oil in a frying pan and stir fry the ginger and chicken, until the chicken is browned on the surface.
  • Step 3
  • Add the onion and leek and stir fry until browned. Add the rest of the ingredients and bring to a boil. Skim off any scum.
  • Step 4
  • While this simmers, beat the egg lightly. I recommend beating it just enough so that the yolk and white aren't totally mixed together.
  • Step 5
  • When the sauce in the pan has reduced by a bit less than half, swirl in the beaten egg and put a lid on. When the egg is soft-set (or to the doneness you like) it's done.
  • Step 6
  • Serve on top of rice. It looks nicer if you scoop it on top of the rice carefully with a spatula so that you don't mess up the soft-set egg.
  • Step 7
  • I edited the amount of honey needed, since I think some people like it sweet while others might not. Personally I like to use 2 tablespoons, since I prefer this on the sweet side.
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