Hello everyone! This time, the dish I'd like to share is a traditional Japanese dish, chicken and egg rice bowl.
Ingredients
- 2 bowls of rice
- 5 tablespoons chicken broth
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1/2 onion (thinly sliced)
- 200 grams chicken (cut into small pieces)
- 3 eggs (beaten)
- 4 tablespoons thinly sliced spring onion
- A little chili powder (optional)
Step-by-step instructions
1. In a small bowl, mix the chicken broth, sugar, and soy sauce until well combined.
2. Heat a small pan and add 1 tablespoon of vegetable oil. Once the oil is hot, add the onion and sauté for about 2 minutes.
3. Then add half of the chicken and stir-fry for about 3-4 minutes. Next, pour in about half of the sauce mixture prepared earlier and let it simmer for about 1 minute until it starts to boil.
4. Next, pour in about half of the beaten eggs. Cover the pan with a lid and let it cook for about 2 minutes. Don't cook the eggs 100%; just cook them until they're barely set.
5. Once the eggs are half-cooked, gently loosen the edges of the egg mixture with a spoon, then carefully slide it into the bowl of rice.
Now you have one serving of chicken and egg rice bowl. If you cook the remaining ingredients following the same method above, you'll get another serving.
Sprinkle a little spring onion and chili powder on top of the finished egg mixture. Now you can enjoy this delicious Japanese-style chicken and egg rice bowl.
Source: Marionskitchen.com
