OYAKODON
Chicken and egg come together in perfect harmony in this Japanese Rice Bowl dish. It’s a hearty dish that will fill your tummy at any time of the day.
Cook up a savoury bowl of Oyakodon for the family.
Preparation Time
10 minutes
Cooking Time
15 minutes
Servings
2
INGREDIENTS
METHOD
1. Rub the chicken leg with salt.
2. Heat up a pan with oil on medium heat and fry the chicken skin-side down until golden brown, then flip the chicken and continue to fry until it is cooked.
3. Remove the chicken from the pan, slice it up and set aside.
4. Using the same pan, sauté the onion on low heat until softened, then add in the chicken.
5. Pour in the chicken stock, soy sauce and honey, bringing the mixture to boil.
6. In a separate bowl, beat 1 whole QL Omega Egg along with 2 QL Omega Eggs Whites. Add QL Egg mixture into the boiling stock and simmer for 2-3 minutes.
7. Divide the portions of rice, chicken and gravy into 2 bowls. Top with spring onions.
8. Place a QL Egg Yolk in each bowl and serve immediately.
