Japanese-style chicken and egg on rice


 2/3 cup (160ml) salt-reduced chicken stock
¼ cup (60ml) salt-reduced soy sauce
2 tablespoons mirin
1 teaspoon sugar
500g chicken breast fillets, sliced thinly
1 small (80g) brown onion, sliced thinly
2 (120g) finger eggplant, sliced thinly
1 medium (200g) red capsicum, sliced thinly
4 eggs, beaten lightly
4 cups cooked sushi rice
4 green onions (green shallots), sliced thinly


 Combine stock, soy sauce, mirin and sugar in a large frying pan; bring to the boil.
Add chicken, onion, eggplant and capsicum; cook, covered, for about 5 minutes or until chicken is just cooked through.
Pour egg over chicken mixture; cook, covered, over a low heat for about 2 minutes or until egg is just set.
Divide rice among serving bowls; top with chicken mixture, sprinkle with green onions.



This product was added to our catalog on Wednesday 14 July, 2010.