日式滑蛋雞肉飯Chicken with Egg Rice in Japanese Style

 
Ingredients (for 3 people):                                              
Frozen Chicken fillet:   3 pieces       

        
Marinade:
Cornstarch:         3/4 teaspoon
Soy Sauce:          3/4 teaspoon
White Pepper:    a bit

 

Egg Sauce :

Water                                         : 160ml                              

Hon-Dashi (Japanese fish powder): 1 teaspoon
Japanese Soy Sauce                    : 3 tablespoon
Mirin (Japanese sauce)                : 3 tablespoon
Onion (small)                              : 1 piece
Egg                                            : 4 pcs

                                                                                    

How to make:

1.    Unfrozen the chicken fillets, then rinse.  Each cut into 6 pieces. Mix with marinade evenly and sit for 30 mins.

2.    Blend the eggs slightly (keep some egg white). 

3.    Cut onion in fine slices. 

4.    Pan-fry the chicken until well done.  Put on the rice.

5.    Put water, Hon-Dashi, Japanese Soy Sauce, Mrini, Sugar into a pot. Mix well and boil up with medium fire.  Then add onion slices, turn to small fire and cook for 4 min.

6.    Turn the fire to medium-low. Add the egg clockwise from the side of the pot to the middle.  Turn to small fire cook for 30 seconds, then close the lid for another 30 seconds.  Turn the pot clockwise 2-3times in between.  (DO NOT use any tool to turn / mix the egg)

If the egg still too raw, can close the lid for 10-15 seconds.

7.    Put the egg sauce on top of the chicken rice.  Done!