(1)Japanese-style chicken and egg rice —— Chicken and egg N<
Chicken and egg N<,isbyChickenrice,ChickenEgg,YangScallionsGroupmakingofyensteppedN Japanese-style chicken and egg rice —— Chicken and egg recipe (step) rice 1. Remove bones and skin from the chicken thighs, then cut into bite-sized pieces Add a little salt, black pepper, starch, and cooking wine, mix well, and marinate for 10 minutes 2. From left to right in the picture: sukiyaki sauce, usukuchi mirin, sake, bonito stock Take 30 ml of each and add to the pot, bring to a boil 3. Julienne the onion and add to step 2, cook until the onion is slightly softened Add the previously marinated chicken thigh meat, bring to a boil over high heat until the chicken is fully cooked Do not overcook the chicken as it will affect the texture 4. Crack two eggs and lightly beat them Once the chicken is confirmed to be cooked, turn up the heat, pour in the beaten eggs, cover with a lid, and cook over high heat for 10 seconds 5. Serve with steamed rice. Cook the oyako donburi mixture to completion. Cover the mixture over the rice. I used some shredded bonito flakes for seasoning and also made some tamagoyaki (Japanese rolled omelet). Tips Japanese-style sukiyaki sauce, hon mirin (sweet cooking rice wine), sake, and katsuobushi (dried bonito) broth—these versatile ingredients can all be easily found on Taobao. If you don’t have these on hand but still really want to make this dish, you can mix light soy sauce + dark soy sauce + yellow cooking wine + sugar to create a similar flavor. (2)Japanese-style Fried Chicken Oyako Donburi Lately, I’ve enjoyed cooking with whatever leftovers are in the fridge. Maybe it’s because being far from home makes you appreciate every bit of the essentials—like oil, salt, vinegar, and rice. I used up leftover fried chicken nuggets, some almost-wilted green onions, and a sachet of soba noodle soup base that had been sitting in the fridge for nearly two months. One bowl of donburi warmed up a whole night. Japanese-style Fried Chicken Oyako Donburi 1. Julienne or shred the onion or green onion. Pour the soba noodle soup base into the pan (if you don’t have it, use soy sauce, sugar, water, and cooking wine as a substitute), along with the onion or green onion strips. Bring to a boil over high heat. 2. After boiling, add the fried chicken nuggets. The author used leftover fried chicken so no further cooking was needed. If you’re using raw chicken, make sure to cook it until just done. 3. Beat the eggs well, then pour 2/3 of the beaten egg evenly over the chicken. Cover with a lid and simmer over medium heat for 1 to 2 minutes. 4. Uncover and pour in the remaining egg, then turn up the heat slightly and cook for about 30 seconds. Serve it over rice—absolutely a crowd-pleasing, family-friendly dish suitable for all ages. Tips I mainly used leftover ingredients from home. If you want to buy ingredients specifically for this dish, you can replace the soba noodle soup base with soy sauce and sugar.Difficulty: Cutting board (Beginner) Time: 10-30 minutes Main ingredients 3 chicken thighs 2 eggs Half an onion Secondary ingredients 30 ml light-colored mirin 30 ml sake 30 ml bonito stock 30 ml sukiyaki sauce A pinch of salt A pinch of black pepper A little cooking wine A little starch 
Difficulty: Chopping board level (beginner) Main ingredients Fried chicken or chicken pieces Eggs Onion or green onion Japanese soba noodle soup base Cooking wine 