Oyako Danbury (Chicken-'n-Egg on Rice)

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Total Time
20mins
Prep
10 mins
Cook
10 mins

Posting for ZWT6 - Asia

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Ingredients

Nutrition

Directions

  1. Mix (do not beat) eggs in a bowl with chopsticks or a fork; set aside.
  2. Cut boned chicken into 1/4-inch pieces. (Leftover cooked chicken can be used.)
  3. Wash and clean onions; cut diagonally into 1-inch lengths.
  4. Combine the ingredients for sauce in saucepan; bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes.
  5. Add onion and simmer 1 minute longer.
  6. Stir eggs and pour gently in a steady stream around chicken. Let eggs spread naturally; do not stir.
  7. Keep heat at medium-high until the eggs start to bubble at the edges. Stir once.
  8. Before the eggs are completely set, scoop a portion of the eggs, chicken and sauce over hot rice in a deep soup bowl.
  9. Serve immediately.
  10. Good with hot green tea.