Oyako Danbury (Chicken-'n-Egg on Rice) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
6 cups hot cooked rice |
4 eggs |
1/4 lb chicken breast |
4 green onions |
2 1/2 cups chicken broth or 2 1/2 cups stock |
6 tablespoons dark soy sauce |
3 tablespoons sugar |
Directions:
1. Mix (do not beat) eggs in a bowl with chopsticks or a fork; set aside.
2. Cut boned chicken into 1/4-inch pieces. (Leftover cooked chicken can be used.)
3. Wash and clean onions; cut diagonally into 1-inch lengths.
4. Combine the ingredients for sauce in saucepan; bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes.
5. Add onion and simmer 1 minute longer.
6. Stir eggs and pour gently in a steady stream around chicken. Let eggs spread naturally; do not stir.
7. Keep heat at medium-high until the eggs start to bubble at the edges. Stir once.
8. Before the eggs are completely set, scoop a portion of the eggs, chicken and sauce over hot rice in a deep soup bowl.
9. Serve immediately.
10. Good with hot green tea.
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