Oyagodhong or chicken steamed eeg

Name: Oyagodhong or chicken steamed eeg
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams of slices chickens; 1 onion slices; 1 tbsp of oil; 1 of each coriander and celery slices; 1/2 cup of chicken stock; 1/4 cup of mirin; 2 tsp of Japanese seasoning or dashi. If not used sukiyaki sauce; 1 tbsp of soy sauce; 2 eegs

mtonehongsa @cook_3664713

Nice soft taste of Japanese

mtonehongsa @cook_3664713

Nice soft taste of Japanese

Saved

Ingredients

25 mins

2 servings

200 gramsof slices chickens
1onion slices
1 tbspof oil
1of each coriander and celery slices
1/2 cupof chicken stock
1/4 cupof mirin
2 tspof Japanese seasoning or dashi. If not used sukiyaki sauce
1 tbspof soy sauce
2eegs

Saved

Steps

25 mins

1

In the heating pot add oil fry in chickens, keep frying till cooked
2

Add onion and add chicken stock let's boil till onion get soft
3

Add mirin, dashi and soy sauce let's simmer for 5 minutes then add beaten eegs into the sure face gentle .
4

Add cerely and coriander cover with low heat till the soup get down little.
5

If you like more sweet add more mirin served on rice