Speedy Fluffy Chicken & Egg Rice Bowl (Oyako-Don)

Make an egg-white meringue to make a really light and fluffy dish.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Prep: 15 min Cook: 10 min

Ingredients

Chicken thigh or breast 100-120g
Salt & pepper as required
Potato starch or conrnflour 1 tbsp
●Soy sauce 1 tbsp
●Mirin 1 tbsp
●Sake or white wine 1 tbsp
●Sugar 1 tbsp
●Dashi powder 1 tsp
●Water 200ml
Onion (small) 1/2
Spring onions 2
Eggs (medium) 2
Cooked rice for one

Method

1
Separate the egg white from the yolk and make a soft meringue with the whites. Slice the onions 3mm thick.
2
Slice the chicken 5mm thick and season with salt & pepper. Dredge in potato starch. Slice the spring onions diagonally.
3
Put all the ●ingredients into a pan and add the top half of the spring onions and cook for 1 minute.
4
Add the sliced chicken and cook for 3 minutes on a high heat.
5
Put one egg yolk into the middle of the meringue and pour the whole mixture into the middle of the pan. Add the second egg yolk and the bottom half of the spring onions.
6
Put the lid on and cook for 1 minute on a low heat.
7
Pour this over cooked rice in a bowl, it's ready to serve.

Tips & Note

●You can use golden syrup if you don't have mirin.
●If you don't have time to make a meringue, you can just beat the whole eggs and add in two separate portions, but this won't be as light or fluffy.

Speedy Fluffy Chicken & Egg Rice Bowl (Oyako-Don)

Make an egg-white meringue to make a really light and fluffy dish.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Prep: 15 min

Cook: 10 min

Ingredients

Chicken thigh or breast 100-120g
Salt & pepper as required
Potato starch or conrnflour 1 tbsp
●Soy sauce 1 tbsp
●Mirin 1 tbsp
●Sake or white wine 1 tbsp
●Sugar 1 tbsp
●Dashi powder 1 tsp
●Water 200ml
Onion (small) 1/2
Spring onions 2
Eggs (medium) 2
Cooked rice for one

Speedy Fluffy Chicken & Egg Rice Bowl (Oyako-Don)

Recipe ID :1753 Posted on 06 APR 2016

Serves 1

Prep 15min
Cook 10min
views 3,655
printed 114

saved 0

Make an egg-white meringue to make a really light and fluffy dish.

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Ingredients

Print Ingredients Email Ingredients
100-120g
as required
1 tbsp
1 tbsp
1 tbsp
1 tbsp
1 tbsp
1 tsp
200ml
1/2
2
2
for one

Method

Prep
15min
Cook
10min
1
Separate the egg white from the yolk and make a soft meringue with the whites. Slice the onions 3mm thick.
2
Slice the chicken 5mm thick and season with salt & pepper. Dredge in potato starch. Slice the spring onions diagonally.
3
Put all the ●ingredients into a pan and add the top half of the spring onions and cook for 1 minute.
4
Add the sliced chicken and cook for 3 minutes on a high heat.
5
Put one egg yolk into the middle of the meringue and pour the whole mixture into the middle of the pan. Add the second egg yolk and the bottom half of the spring onions.
6
Put the lid on and cook for 1 minute on a low heat.
7
Pour this over cooked rice in a bowl, it's ready to serve.

Tips & Note

●You can use golden syrup if you don't have mirin.
●If you don't have time to make a meringue, you can just beat the whole eggs and add in two separate portions, but this won't be as light or fluffy.

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Tobuchan
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