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Tender Fluffy and Creamy Oyakodon egg and Chicken Rice Bowl Made with Chicken Breast


American Tender Fluffy and Creamy Oyakodon egg and Chicken Rice Bowl Made with Chicken Breast Appetizer
Chef: Daisie

Cook: 0 Hrs & 11 Mins

Prep: 0 Hrs & 26 Mins

American

Appetizer

Serves 1




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Short Description

Great recipe for Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast. I thought this up for kids that wouldn't eat it when cooked the regular way. I softened both the meat and eggs at once with potato starch flour. My kids complimented me and said that they didn't know why, but the recipe was amazing. Great recipe for Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast. I thought this up for kids that wouldn't eat it when cooked the regular way. I softened both the meat and eggs at once with potato starch flour. My kids complimented me and said that they didn't know why, but the recipe was amazing. This is made all at once. Don't mix the whisked egg into the while frying pan when you have someone who can't eat at the same time, but make it so that one portion remains untouched by it and set it aside. Also, if you boil it down, then add I a bit if water later and heat it back up, and then add in the egg. You can use thigh meat or tenders, whichever you like. For 3-4 servings, using a 25 cm [9.8 in] frying pan.



Ingredients

1/2 onion; 1/2 carrot (if you like); 1/2 cut chicken breast; 1 Tbsp katakuriko; 1 dash granulated japanese style dashi (soup base); 3 Tbsp soy sauce; 3 Tbsp mirin; 1 Tsp sugar; 200 ml water; 3 eggs

Cooking procedure

Finely chop the onions and carrots.. Cut the chicken breasts meat into bite-sized strips (cut out the sinews), and completely cover with katakuriko (use a plastic bag if you like ). Heat up a frying pan that's been coated with oil, and saute the veggies first.. Sprinkle with dashi stock during the process to make them soften.. Cook it on about a medium heat all the way to the end.. Once the veggies have cooked through and become fairly soft, push them to the side and add in the chicken.. Spread it out so that it doesn't stack up.. Don't mess with it too much.. Break up the meat a bit once one side has been cooked through, add in the listed water amount and seasoning, cover with a lid, and cook for 5-6 minutes on medium.. Prepare the whisked egg batter while you wait.. Open the lid and stir in the whisked egg.. Immediately cover with a lid and cook for 40-50 seconds.. Turn off the heat and utilize the residual heat to cook to your preference while covered with a lid.. It's done in under 10 minutes from start to finish! Enjoy it piping hot over rice.. I heated the one shown in the photo up for 1 minute so the kids would eat it too.

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