Speedy Fluffy Chicken & Egg Ri

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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

Prep

15min

Cook

10min

Separate the egg white from the yolk and make a soft meringue with the whites. Slice the onions 3mm thick.

Slice the chicken 5mm thick and season with salt & pepper. Dredge in potato starch. Slice the spring onions diagonally.

Put all the ●ingredients into a pan and add the top half of the spring onions and cook for 1 minute.

Add the sliced chicken and cook for 3 minutes on a high heat.

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.

Put the lid on and cook for 1 minute on a low heat.

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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