Japanese Chicken, Egg & Onions Oyakodon

by FAITH MOK

Ingredients:
500g chicken thigh cut into pieces
1 white onion (diced)
2 eggs (beaten)
1 packet of Dashi Stock Powder
1 teaspoon of D'Plate Garlic Powder

Marinade:
2 tablespoon mirin
1½ tablespoon sake
3 tablespoon fish sauce
1 teaspoon sugar
1 tablespoon of D'Palate Chicken Powder

Method:

  1. Marinade chicken and leave in fridge for at least an hour.
  2. Heat 2 tablespoon of cooking oil in pot and sauté onion over medium low heat until onion turns translucent.
  3. Add in chicken pieces and stir fry for 1 minute.
  4. Add water into pot until it just covers the chicken pieces. Add in dashi stock powder and mix well. Simmer for 20mins.
  5. Season to taste with fish sauce.
  6. Drizzle beaten eggs over the chicken all over the surface, cover and simmer on low heat for another 3mins.
  7. Scoop desired amount and place on top of white rice and serve hot.

 

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