biev
Senior Cook
This is a rice bowl with sweet chicken and sweeter eggs on top. It looks pretty ordinary but it's delicious, and it's also easy and ready in 20 minutes. The recipe makes three big bowls or four small ones.
Rice - I use about 1 1/2 cups (uncooked) of sushi rice.
Chicken - The original recipe called for 7 oz. of boned, skinned chicken legs or chicken breast fillets, but you need to grind them in a food processor. I don't have one, so I use ground chicken and just try to chop it a bit finer.
3 eggs
1/2 cup snow peas
5 tbsp. sugar
2 tbsp. japanese soy sauce
5 tbsp. sake
salt
1) Get your rice started : )
2) Place the chicken in a skillet with the soy sauce and 2 tbsp. of the sugar, and cook uncovered for 15 minutes or until all the liquid evaporated, stirring occasionally.
3) Prepare the snow peas. I just put them in the steaming basket of my rice cooker, cause I'm lazy, and then rince in cold water. But if you don't have one, blanch them in salted boiling water for a minute, then drain and rince with cold water.
4) Mix the eggs with the rest of the sugar, the sake and a dash of salt, and cook like scrambled eggs.
5) Serve the rice in bowls, top with the chicken, then the egg, then garnish with the peas. Enjoy!
Rice - I use about 1 1/2 cups (uncooked) of sushi rice.
Chicken - The original recipe called for 7 oz. of boned, skinned chicken legs or chicken breast fillets, but you need to grind them in a food processor. I don't have one, so I use ground chicken and just try to chop it a bit finer.
3 eggs
1/2 cup snow peas
5 tbsp. sugar
2 tbsp. japanese soy sauce
5 tbsp. sake
salt
1) Get your rice started : )
2) Place the chicken in a skillet with the soy sauce and 2 tbsp. of the sugar, and cook uncovered for 15 minutes or until all the liquid evaporated, stirring occasionally.
3) Prepare the snow peas. I just put them in the steaming basket of my rice cooker, cause I'm lazy, and then rince in cold water. But if you don't have one, blanch them in salted boiling water for a minute, then drain and rince with cold water.
4) Mix the eggs with the rest of the sugar, the sake and a dash of salt, and cook like scrambled eggs.
5) Serve the rice in bowls, top with the chicken, then the egg, then garnish with the peas. Enjoy!