RECIPE: Chicken & Egg Donburi

Serving 4 | Prep time 10 mins | Total time 20 mins

Ingredients

• 8 boneless skinless chicken thighs
• 1 tbsp Maggi seasoning
• 1 tbsp mirin or dry white wine
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 2 diced shallots
• 2 cups chicken stock
• 6 large eggs beaten
• 4 cups cooked rice to serve
• 1 green onion sliced
• Salt and pepper to taste

Instructions

• Cook 4 cups of rice according to package instructions
• Cut 8 boneless skinless chicken thighs into 1-inch cubes
• Put chicken thighs, 1 tbsp Maggi seasoning, 1 tbsp mirin, 1 tbsp maple syrup, 1 tbsp sesame oil, and 2 tbsp soy sauce in a bowl, mix, and set aside
• Dice 2 shallots and put in pan on medium heat with 2 cups of chicken stock. Add shallots to pan and cook until shallots soften for 2-3 minutes
• Add chicken mixture and cook for 2-3 minutes per side until cooked through and no pink remains
• Whisk 6 large eggs in a bowl and pour into pan once chicken is cooked through
• Allow egg to set then scramble eggs by mixing them with chicken.
• Cook an additional 2-3 minutes
• Thinly slice 1 green onion
• Serve egg and chicken mixture over a bowl of rice and top with green onion and additional soy sauce if desired
• Enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett