Chicken And Egg On Rice Recipe

Chicken And Egg On Rice Recipe


320g skinned and boned chicken breasts

5 eggs

5 dried shitake mushrooms

1 onion

Simmering Sauce:

1/4 cup water

4 tbsp soy sauce

3 tbsp mirin (sweet cooking rice wine)

1 tbsp sugar

5 cups cooked rice


Cut the chicken into thin slices. Soak dried shitake mushrooms in warm water until soft. Remove hard stems and cut into halves. Cut onion into thin slices. Mix all simmering sauce ingredients in a skillet and bring to the boil. Add chicken, mushrooms and onion and cook for 3 minutes over moderate heat or until chicken is done and onion is tender. Beat eggs in a small bowl, pour over chicken and cover with a lid. Cooked until egg is set, about a minute using low heat. For serving, put about 1.5 cup of cooked rice in a deep bowl and gently put 1/4 portion of chicken and egg on top of rice. Pour simmering sauce over. Serve immediately.

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