After 2 weeks’ hiatus due to a busy travelling schedule, I was finally able to get back into the kitchen for this week’s dish. It’s real comfort food this week – particularly good on those cold winter evenings – something to warm the stomach after a night out and before heading comfortably to bed. Succulent pan-fried pieces of marinated chicken with sweet caramelised onions and completed by a still-slightly runny egg. This over a bowl of steaming hot rice… the juices from the chicken mixes with the rich fatty egg yolk and coats the meat and rice for a tasty meal in one. Relatively simple to make but also easy to get wrong – mostly due to the chicken drying out and over cooking the egg so the whole dish ends up being too arid. For me, the highlight of the dish is the rice and this is a special Japanese rice that I brought back from HK (Citysuper). I was quite satisfied with my results although I think it would have benefitted from more egg.
Chicken leg meat……… 250g
Spring onion…………… 1 stalk sliced
Rice………………………..2 bowls (cooked)
1) Slice the onions thinly and marinate the meat with teriyaki sauce or similar. I like to err on the slightly sweet side when used in this manner so I use a little honey in the marinate (1 tsp).
2) The dish is pretty quick to assemble so it’s important to cook the rice in advance so the dish can be served as soon as the chicken is ready. Add a little teriyaki sauce and sugar to the eggs then mix.
3) Fry the onions, starting with the spring onions. Remove from heat once softened.
4) Fry the chicken on a high heat. Sizzle a little cooking wine and cover to cook thoroughly.
5) Mix back in the onions and raise the heat. Pour in the egg mixture but avoid mixing too much so that you end up with a kind of omelette rather than scrambled eggs.
7) Bowl the rice and carefully cover with your omelette.
The work of my ever talented and ever increasing classmates: