Prep 10 mins
Cook 20 mins
Fast, easy, delicious. Microwaves well. Ingredients can be easily substituted if you don't have an Asian kitchen.
- 1⁄3 cup water
- 2 1⁄2 tablespoons light soya sauce
- 2 tablespoons chinese rice wine
- 1 tablespoon white vinegar
- 1 tablespoon caster sugar
- 3⁄4 cup chicken
- 1⁄2 small onion
- 2 eggs
- Chop the chicken into small cubes. Add 1/2 tablespoon light soya sauce and let it marinade.
- In a frying pan, heat the water, remaining light soya sauce, hua diao jiu and vinegar.
- When you see a few bubbles, add the sugar and let it dissolve.
- Add in the chicken.
- When chicken is fully cooked, add in sliced onion. The onion should not turn brown.
- Beat the eggs with chopsticks and pour over the chicken and onions. By now there should be almost no liquid left in the pan.
- Do not let the egg turn brown. Make sure everything is coated with egg, and keep stirring.
- Serve on top of cooked Japanese short grained rice.
This was pretty good, tastewise, but really didn't look very appealing. I used a chicken thigh, 1 shallot, sake, and the rest as written. There was a bit too much liquid left in the pan after the chicken was cooked, so I drained most of it off before adding the egg. Unfortunately, the egg turned an anappealing shade of grey as it absorbed some of the remaining liquid, so this didn't look as good in my bento box as I'd hoped. I also thought there was too much egg- if I make this type of dish again I'll only use one. This made enough for two bento sized servings for me, and the chicken really tasted great, as did the cooked onion. I served this over brown rice, as part of my lunch, with a seaweed salad on the side for color and vegetable content.