Chicken and egg on rice
Japanese-style chicken and egg on rice is a savoury and satisfying dinner.
- 20 mins cooking
- Serves 4
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Ingredients
Chicken and egg on rice
- 4 dried shiitake mushrooms
- 1/2 cup (125ml) secondary dashi
- 1/4 cup (60ml) japanese soy sauce
- 2 tablespoon mirin
- 1 teaspoon sugar
- 100 gram (3 ounces) chicken breast fillet, sliced thinly
- 1 leek, sliced thinly
- 6 eggs, beaten lightly
- 4 cup (600g) hot cooked japanese rice (koshihikari)
- 2 tablespoon fresh chives, finely chopped
Method
Chicken and egg on rice
- 1Place mushrooms in small heatproof bowl, cover with boiling water, stand about 20 minutes, drain. Discard stems, halve caps.
- 2Meanwhile, bring dashi, sauce, mirin and sugar to the boil in large frying pan. Add chicken, leek and mushrooms, cook, covered, about 3 minutes or until chicken is tender. Pour egg over chicken mixture, cook, covered, over low heat about 2 minutes or until egg just sets.
- 3Divide rice among bowls, top with chicken mixture, sprinkle with chives.
Notes
You need to cook 1½ cups (300g) of japanese rice for this recipe. The egg mixture should be just set, still a little runny in areas. Remove from heat, keep covered to cook egg a little longer, if you like.
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