Light & Fluffy Chicken and Egg

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Ingredients

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Chicken thighs		3-4 (300-400g)
Eggs		8
Onions (medium)		4
Mushrooms		6
Carrot (medium)		1
Soy sauce		6-8 tbsp
Mirin		6-8 tbsp
Sake		3-4 tbsp
Sugar		3-4 tbsp
Dashi granules		1-2 tsp
Water		480-640ml

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Method

Cook

30min

Here are the ingredients.

Put the sliced onions, mushrooms, carrots and water in a pressure cooker.

Put the lid on and cook for 3 minutes under pressure. Turn the heat off and allow to cool to open safely.

Remove any scum, then add the chopped chicken.

Put the lid on and cook for 3 minutes on medium heat.

Pour in the beaten eggs and put the lid on to cook for 2 minutes. Transfer onto cooked rice in a bowl. Sprinkle with finely chopped spring onions if you like before serving.

If you're serving for only one person, scoop out 1/8 of the soup at Step 5 and put in a small pan. Add one egg.

Put the lid on and cook for 2 minutes on low heat

Put onto cooked rice, it's ready.

Tips & Note

I added extra vegetables this time not just onions. If you don't like half cooked eggs, just keep cooking for a bit longer when the lid is on.

Category

Japan Boiled Simmer Steamed Alcohol Chicken Eggs Mushrooms Root Vegetables Autumn Home Party Winter

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