Oyako Danbury Chicken N Egg On Rice Recipes

OYAKO DONBURI (CHICKEN & EGG WITH RICE)

Steps:

• Trim the fat off of the boneless skinless chicken thighs (if there are any tiny bits of bone, give it a rinse and drain as necessary), cut each thigh into 6-8 pieces, and place into a large bowl
• Add onions, scallions, soy sauce, mirin, and sugar and mix; if prepping ahead, cover and refrigerate to marinate 30 minutes or overnight.
• Use a large frying pan or a braiser with a lid and heat it up for 1 minute at medium heat.
• Crack eggs into a medium mixing bowl and scramble, set aside.
• Add chicken into the pan, add dashi or chicken broth, cover with a lid, and cook at medium heat for 5 minutes.
• Stir the chicken and add prepared eggs, cover with a lid and simmer on low heat for 5 more minutes. Serve with rice.

OYAKO DONBURI

Steps:

• Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
• Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

Steps:

• Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
• Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
• To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

CHICKEN AND EGG ON RICE (OYAKO DONBURI)

Steps:

• Cut the chicken breast into thin slices.
• Soak dried shiitake mushrooms in lukewarm water until soft.
• Cut off hard stems and cut in halves.
• Cut onion into thin slices.
• Chop cilantro.
• In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
• Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
• Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
• Cook until the egg is set, about 1 minute on low heat.
• Sprinkle cilantro on top.
• To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
• Pour simmering sauce over and serve immediately.

OYAKO DANBURY (CHICKEN-'N-EGG ON RICE)

Steps:

• Mix (do not beat) eggs in a bowl with chopsticks or a fork; set aside.
• Cut boned chicken into 1/4-inch pieces. (Leftover cooked chicken can be used.)
• Wash and clean onions; cut diagonally into 1-inch lengths.
• Combine the ingredients for sauce in saucepan; bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes.
• Add onion and simmer 1 minute longer.
• Stir eggs and pour gently in a steady stream around chicken. Let eggs spread naturally; do not stir.
• Keep heat at medium-high until the eggs start to bubble at the edges. Stir once.
• Before the eggs are completely set, scoop a portion of the eggs, chicken and sauce over hot rice in a deep soup bowl.
• Serve immediately.
• Good with hot green tea.