Oyako Danbury Chicken N Egg On Rice Recipes

Steps:

• 1. To Prepare: Boil plain white rice. Mix (do not beat) eggs in a bowl lightly with chopsticks or fork and set aside.
• 2. Cut boned chicken (with or without skin, as preferred) into 1/4-inch (7.5mm) pieces. The chicken should be raw, but if the purpose of making the dish is to use leftovers, cooked chicken is fine, as is thin-sliced raw or cooked pork or beef. The flavor is best if you start with raw meat.
• 3. Wash and clean onions. Cut diagonally into 1-inch (2.5cm) lengths.
• 4. To cook: Combine ingredients for sauce in a medium-sized saucepan. Bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes. Add onion and simmer 1 minute longer. Correct seasoning if necessary.
• 5. Stir the eggs and pour gently in a steady stream around the chicken in the simmering sauce. Let the egg spread naturally. Do not stir. Keep heat at medium high till the egg starts to bubble at the edges. At this point, stir once. The egg will have almost set but will still be a little runny. Keep in mind that the high temperature of the rice over which the egg will be placed will do the final cooking. Do not let the egg cook hard.
• 6. To assemble and serve: Put portions of hot rice, 1 1/2 to 2 cups, into individual donburi bowls, or use deep soup bowls. With a large spoon, scoop a portion of the egg topping and sauce and place on rice. Sauce will seep down into rice, but the dish will not be soupy. Serve immediately. With this meal-in-a-bowl, serve hot green tea. Goes well with a clear soup.

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.

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.

Steps:

• In a large skillet with lid, mix water, soy sauce, mirin and sugar; bring to a boil.
• Add chicken and onion; cook over medium heat for about 5 minutes, or until chicken and onions are cooked.
• Beat eggs in a small bowl; pour over chicken and cover with lid.
• Cook until egg is set (do not touch the egg during this time), about 1 minute.
• Serve over 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.