/Chicken and Egg over Rice – Deliciuos Recipe
Chicken and Egg over Rice

Chicken and Egg over Rice – Deliciuos Recipe

Literally, the parent and child being chicken recipe and egg, sitting atop a mound of rice.

Though not very traditional,
you can add sliced onions, julienned carrots, snow peas, or green peas to the mix
for a true one-pot meal. This recipe makes an individual serving but you can
easily double or quadruple it to feed your family. You can also
substitute beef for the chicken for “stranger and child bowl.”

Time: 20 minutes
Makes: 1 serving 

½ cup dashi chicken stock
2 teaspoons Japanese soy sauce
2 teaspoons mirin or sake
2 teaspoons sugar
2 ounces boneless, skinless chicken breast, cut into thin diagonal
bite-sized pieces
2 medium fresh shiitake mushrooms or rehydrated dried black
mushrooms, stemmed and halved
1 green onion, white and green parts, trimmed and cut into
1-inch lengths (reserve some for garnish)
1 egg
1 cup hot cooked Japanese short-grain rice

In a small saucepan, combine the dashi, soy sauce, mirin, and sugar, and bring
to a boil over medium-high heat. Add the chicken and mushrooms and simmer
until the chicken is no longer pink, about 2 minutes. (If you use a larger
saucepan, you may need more liquid to cover the ingredients, but add sparingly.)
Skim off any scum or foam that rises to the surface. Add the green onion and
cook for another 1 minute.

Crack the egg into a small bowl and stir with chopsticks or a fork until well
mixed but not foamy. Pour the egg into the sauce in light trickles, using
chopsticks to slow down the flow, and cover the entire surface of the pan. Don’t
stir. Cover and cook until the egg is just set, 30 to 45 seconds. The egg will be
like a soggy omelet. (You can cook it to desired doneness but I recommend no
more than 1 minute.)

Scoop the rice into a donburi (Japanese earthenware bowl) or any large bowl
with a wide mouth. Ladle the chicken and egg mixture, including desired amount
of sauce, over the rice. Sprinkle with the reserved green onion and serve

 Notes: For more than one serving, simply repeat the recipe. Or, multiply
the ingredients by the number of servings (but no more than 4) and cook all at
once in a single saucepan; then divide the mixture among separate bowls of rice.

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