Recipe of Award-winning Foolproof Soft and Creamy Chicken and Egg Rice Bowl
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, Step-by-Step Guide to Make Super Quick Homemade Foolproof Soft and Creamy Chicken and Egg Rice Bowl. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Foolproof Soft and Creamy Chicken and Egg Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Foolproof Soft and Creamy Chicken and Egg Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Foolproof Soft and Creamy Chicken and Egg Rice Bowl is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Foolproof Soft and Creamy Chicken and Egg Rice Bowl using 6 ingredients and 7 steps. Here is how you can achieve that.
Making individual portions one at a time is a bother, so I created this one pot recipe that I could prepare for my family. The eggs will be creamy without being undercooked.
If you use breast meat or tenderloin, the meat can dry out from overcooking. The trick to having tender meat at the end is to slice it thinly. Another important tip is to mix everything very quickly once you add in the beaten eggs. Recipe by Chometa
Ingredients and spices that need to be Take to make Foolproof Soft and Creamy Chicken and Egg Rice Bowl:
- 1 Chicken meat
- 3 to 4 Eggs
- 1/2 Onion
- 5 tbsp ● Mentsuyu (2x concentrate)
- 50 ml ● Water
- 1 tbsp ● Sugar
Steps to make Foolproof Soft and Creamy Chicken and Egg Rice Bowl
- Cut the chicken into bite sized pieces, and slice the onion thinly. Beat the eggs.
- Heat oil in a frying pan and sweat the onion.
- Add the ● ingredients and bring to a boil.
- Add the chicken once the sauce comes to a boil and simmer for 5 to 10 minutes.
- When the chicken has cooked through, swirl in the beaten egg, and scramble. The egg should cook in 10 to 20 seconds.
- It should be like this.
- Transfer to a bed of rice, and garnish with chopped green onion or mitsuba to finish.
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