親子丼 Oyakodon (Chicken and Egg over Rice)

材料 Ingredients
去骨去皮雞腿肉 Boneless skinless chicken thigh2/3 磅 lb (300g)
日式蔥蛋汁Japanese onion egg sauce 1 份 Portion
熱飯 Warm cooked rice 4 人份 for 4 people
親子丼圖片

做法
1.準備日式蔥蛋汁。
2.將雞肉切成2.5cm x 2.5cm小方塊。
3.將日式蔥蛋汁A料入鍋內煮開﹐續加入洋蔥煮軟。
4.放進雞肉，煮到雞肉變白。
5.均勻地將蛋液攤到鍋裡，繼續煮到蛋開始凝固時撒上蔥段。加蓋煮2分鐘後熄火再燜3分鐘。
6.將1人份飯盛入一個大碗﹐再將1/4的雞肉和蛋汁淋在飯上。

親子丼做法圖片

PROCEDURE
1.Prepare the Japanese Onion Egg Sauce.
2.Cut the chicken into 1"x1" cubes.
3.Boil the ingredients from Japan Onion Egg Sauce part A in a wok. Add the onion and cook over medium heat until soft.
4.Add the chicken pieces and cook until they turn pale.
5.Evenly pour the beaten egg all over the sauce and cook until the eggs start curdling. Add the scallion, cover and cook for 2 minutes. Turn off the heat and let it sit with lid on for another 3 minutes.
6.Place proper amount of rice in a bowl. Top the rice with 1/4 of the chicken egg mixture and serve.




最後更新 (Last Update): 09/13/2020
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