Steps to Prepare Homemade Rich Stir-Fried Oyako Chicken and Egg Rice Bowl
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Perfect Rich Stir-Fried Oyako Chicken and Egg Rice Bowl. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Rich Stir-Fried Oyako 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 Rich Stir-Fried Oyako 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 Rich Stir-Fried Oyako Chicken and Egg Rice Bowl is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can have Rich Stir-Fried Oyako Chicken and Egg Rice Bowl using 12 ingredients and 7 steps. Here is how you cook it.
I've been making oyako don this way forever. By stir-frying the ingredients, I think it comes out tasting a lot richer.
Brown the chicken thigh meat, onion and Japanese leek on on surface. They'll be simmered later so there's no need to cook them through at that point.
If you don't have any honey, use sugar or sugar syrup instead.
Try not to beat the egg too much. I think it tastes creamier that way.
If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda
Ingredients and spices that need to be Get to make Rich Stir-Fried Oyako Chicken and Egg Rice Bowl:
- 1 thigh Chicken thigh meat
- 1/2 Onion
- 15 cm length Japanese leek
- 1 piece Ginger
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Sake
- 1 to 2 tablespoons Honey (or sugar if you don't have honey)
- 1 bit less than 1 teaspoon Dashi stock granules
- 250 ml Water
- 1 tbsp Vegetable oil
- 3 large Egg
Instructions to make Rich Stir-Fried Oyako Chicken and Egg Rice Bowl
- Cut the chicken into bite sized pieces. Slice the onion into 1cm wide slices and the leek into 7 mm wide diagonal slices. Slice the ginger thinly.
- Heat some oil in a frying pan and stir fry the ginger and chicken, until the chicken is browned on the surface.
- Add the onion and leek and stir fry until browned. Add the rest of the ingredients and bring to a boil. Skim off any scum.
- While this simmers, beat the egg lightly. I recommend beating it just enough so that the yolk and white aren't totally mixed together.
- When the sauce in the pan has reduced by a bit less than half, swirl in the beaten egg and put a lid on. When the egg is soft-set (or to the doneness you like) it's done.
- Serve on top of rice. It looks nicer if you scoop it on top of the rice carefully with a spatula so that you don't mess up the soft-set egg.
- I edited the amount of honey needed, since I think some people like it sweet while others might not. Personally I like to use 2 tablespoons, since I prefer this on the sweet side.
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