とり胸が極上のやわらかさ♡ふわとろ親子丼 
Tender Chicken and Egg Bowl (Oyakodon)
With a little extra effort, you can make a chicken and egg bowl with tender chicken and fluffy eggs. The origin of this recipe: I wanted to enjoy affordable chicken breast in a tender way. I use this extra step when making dishes like oyakodon and chicken curry.
Tender Chicken and Egg Bowl (Oyakodon)
With a little extra effort, you can make a chicken and egg bowl with tender chicken and fluffy eggs. The origin of this recipe: I wanted to enjoy affordable chicken breast in a tender way. I use this extra step when making dishes like oyakodon and chicken curry.
Cooking Instructions
- 1
Step 1: Butterfly the chicken breast and make cuts with a knife or pierce it in several places with a fork.
- 2
Step 2: Cut the chicken breast into bite-sized pieces and rub with sake.
- 3
Step 3: Put the chicken breast and a very small amount of cornstarch in a plastic bag and shake to coat.
- 4
Add the ◯ seasonings (or your preferred sauce) and sliced onion to a frying pan and heat.
- 5
Once it starts to boil, add the chicken breast. Reduce to low heat and cook the chicken through. The cornstarch will thicken the sauce.
- 6
Once the chicken is cooked, beat the egg whites 10 times to break them up, then pour in 3/4 of the eggs.
- 7
Gently stir with chopsticks, and when it becomes half-cooked, add the remaining 1/4 of the eggs and turn off the heat. Cover and let it finish cooking with residual heat.
- 8
Serve over rice and sprinkle with chopped green onions if desired!
- 9
This recipe was featured in the 'Cookpad's Best Chicken Breast Recipes' book.
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