Recipe of Homemade Creamy, Soft Chicken and Egg Rice Bowl

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Speedy Creamy, Soft Chicken and Egg Rice Bowl. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Creamy, Soft 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 Creamy, Soft 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.

To get started with this particular recipe, we must first prepare a few components. You can have Creamy, Soft Chicken and Egg Rice Bowl using 8 ingredients and 10 steps. Here is how you cook it.

I learned it from my mother, but it's so easy I got it right away! My boyfriend was impressed too. The egg will be softer if you separate the white from the yolk, so I recommend doing so! The sauce is on the sweet side and goes very well with rice. It doesn't take much time to make, and it's really delicious! It's better with a generous amount of onion. For 3 frying-pans' worth. Recipe by maru0121

Ingredients and spices that need to be Make ready to make Creamy, Soft Chicken and Egg Rice Bowl:

1. 2 per panful, 6 total Eggs
2. 150 grams Chicken thigh meat
3. 1 large Onion
4. 300 ml ★ Dashi stock
5. 3 tbsp ★ Sugar
6. 1/3 cup ★ Soy sauce
7. 1/3 cup ★Mirin
8. 1 Mitsuba

Steps to make to make Creamy, Soft Chicken and Egg Rice Bowl

1. Separate the egg whites from the yolks, and mix each well. Slice the onion thinly with the grain. Cut the chicken into bite sized pieces. Chop up the mitsuba into 3-4 cm long pieces.
2. Mix the ingredients marked ★ in a large bowl.
3. Put 2 ladles' worth of the combined sauce from Step 2 into a frying pan and bring to a boil over medium heat. When it's boiling put in the onion and chicken in one layer.
4. When the chicken and onion are cooked, turn down the heat to low and add the beaten egg yolk evenly around the pan.
5. Simmer for 1 to 1 1/2 minutes over low heat until the perimeter starts to set. Add the mitsuba.
6. Add the beaten egg white evenly around the perimeter of the pan, not the center.
7. Put on a lid and simmer over low heat for another 30 seconds to a minute.
8. Be careful not to cook the egg white for too long!
9. Put some rice into a bowl, and top with the mixture and any sauce left in the pan. Enjoy!
10. In our family 1 frying pan's worth is 2 servings. So this recipe makes 6 servings in total! I can eat a whole frying pan's worth all by myself.

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So that's going to wrap it up with this special food Recipe of Award-winning Creamy, Soft Chicken and Egg Rice Bowl. Thanks so much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!