Description:
Chicken and egg (mother and child) served over sticky rice in a bowl~
Ingredients:
1 1/2 tsp vegetable oil
Chicken and egg (mother and child) served over sticky rice in a bowl~
Ingredients:
1 1/2 tsp vegetable oil
250 g chicken breast halves, cut into chunks
1 small onion, thinly sliced
120 ml chicken broth
3 dried shiitake mushrooms, soaked until soft, then sliced into strips
1 carrot, julienned
1 tbsp white sugar
2 tbsp soy sauce
Pinch of salt
1/4 C chopped green onions
3 eggs, beaten
2 bowls of cooked Japanese rice
Nori (garnish)
Bonito flakes (garnish)
Directions:
1) Heat oil in a skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 min. Drain off as much liquid as possible.
2) Stir in the chicken broth, and simmer for 2 min.Directions:
1) Heat oil in a skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 min. Drain off as much liquid as possible.
3) Add the mushrooms and carrot, and let simmer for a few min before stirring in the sugar, soy sauce and salt. Simmer for 3 more min.
4) Sprinkle in half of the green onions, stirring gently.
5) Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 5 -10 min.
6) Serve over Japanese sticky rice. Garnish with remaining green onions, nori and bonito flakes.
Remarks:
I've turned the child into scrambled omelet ahhhh!!! =( During step 5, simmer without stirring and serve over hot rice before the egg is fully cooked to get a nice eggy sauce. If not, you'll get a dry and scrambled version like mine.
I found this dish slightly too salty, but it was flavoursome :) And it made me feel healthy eating it, for no reason! On my next round to a Japanese restaurant, I shall try their version of oyako donburi and see how close mine resembles to the authentic one!
