Quick, Easy and Creamy Chicken and Egg Rice Bowl

Name: Quick, Easy and Creamy Chicken and Egg Rice Bowl
Yield: 4 servings
Cuisine: American
Ingredients: 1 Chicken thigh meat; 1 Onion; 1 bunch Mitsuba; 4 Egg; 4 servings Warm cooked rice; 1 Shichimi spice (optional); 200 ml ◎Water; 1 ◎Dashi stock granules; 1 tbsp ◎Sugar; 3 tbsp ◎Soy sauce; 3 tbsp ◎Mirin

cookpad.japan @cookpad_jp

I created this recipe when I had no time to cook, but didn't want to go out and spend money. This recipe helps me a lot!

Simmer well at Step 3. Recipe by Chisora

I created this recipe when I had no time to cook, but didn't want to go out and spend money. This recipe helps me a lot!

Simmer well at Step 3. Recipe by Chisora

cookpad.japan @cookpad_jp

I created this recipe when I had no time to cook, but didn't want to go out and spend money. This recipe helps me a lot!

Simmer well at Step 3. Recipe by Chisora

I created this recipe when I had no time to cook, but didn't want to go out and spend money. This recipe helps me a lot!

Simmer well at Step 3. Recipe by Chisora

Saved

Ingredients

4 servings

1Chicken thigh meat
1Onion
1 bunchMitsuba
4Egg
4servings Warm cooked rice
1Shichimi spice (optional)
For the sauce
200 ml◎Water
1◎Dashi stock granules
1 tbsp◎Sugar
3 tbsp◎Soy sauce
3 tbsp◎Mirin

Saved

Steps

1

Beat the eggs. Slice onions into wedges, discard the root of mitsuba and cut into 3. Cut the chicken into bite sized pieces.
2

Boil the ◎ ingredients for the sauce in a skillet. Add the onion and simmer for about a minute.
3

Add the chicken and simmer until it has cooked through.
4

Top with mitsuba.
5

Pour half of the beaten eggs right away. When it puffs up, pour in the rest of the eggs. Turn off the heat when it's half cooked.
6

Place on top of the rice in a bowl, using a ladle. Sprinkle with shichimi spice if you like. Done!