RECIPE: Chicken & Egg Donburi

Posted by Stephen Barrett on

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



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