Chicken and Egg Donburi

 

Ingredients: (serves 2)

2 portions cooked rice

1/3 cup chicken stock

1 tbsp. mirin

1 tbsp. light soy sauce

2 tbsp. oil

1/2 onion (sliced)

200 g. chicken thighs (thinly sliced)

3 eggs (lightly whisked)

1 tbsp. spring onion (finely sliced)

Chili flakes (to sprinkle over the top) - optional

Methods:

1. Divide warm rice into 2 serving bowls, set aside.
2. In a small bowl, combine chicken stock, mirin and light soy sauce.
3. In a small frying pan (best with the same size of the bowl), heat half of the oil over medium-high heat.  Add half of the onions and stir-fry 2 minutes.  Add half of the chicken and stir-fry 3-4 minutes or until just cooked.  Pour half of the chicken stock stock mixture in (2), into the pan and simmer about a minute.  Drizzle half of the eggs over the contents of the pan.  Cook until the egg is just set.
4. Remove pan from heat and slide the contents onto a bowl of rice.  Repeat with the remaining portion.
5. Sprinkle with spring onions and chili flakes, if using.
6. Serve immediately...

This recipe is adapted from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.