The dish includes chicken with leeks, which is cooked in a classic Japanese sauce. Rice with chicken and eggs is considered an easy dish, so it is often included in the children's menu.
It is necessary
- - chicken breast - 250 g;
- - egg - 4 pcs.;
- - round rice - 350 g;
- - water - 400 ml;
- - dash in powder - 1 tbsp. l.;
- - soy sauce - 1 tbsp. l.;
- - nori seaweed for decoration.
Instructions
Step 1
Rinse the rice and fill it with plenty of water in a large bowl. We change the water in the bowl 7-8 times until it becomes clear. Then let the water drain (through cheesecloth or a colander).
Step 2
Transfer the rice to a saucepan and add 400 ml of water. Cover the pan with foil and leave for 10 minutes. We put the rice on high heat and wait for it to boil. As soon as it boils, reduce the heat and cook for 10 minutes.
Step 3
When the foil is inflated, turn off the heat and cover with a lid without removing the foil (the foil retains steam), leave for 10 minutes. Cut the chicken breast into small thin pieces with a sharp knife. Slice the leeks diagonally into thin slices of half a centimeter.
Step 4
Mix a tablespoon of dasha with 100 ml of cold water. Pour dashi, a tablespoon of soy sauce, along with a tablespoon of sugar into the pan. Bring the sauce to a boil.
Step 5
Add chicken and leek to the sauce. Simmer over medium heat until the meat is cooked.
Step 6
In a small skillet, heat 1/4 of the chicken, sauce and onion from another pan. We break one egg and pour it into a frying pan with meat. Remove from heat before the egg is completely curdled (the egg should be a little thin), repeat all the same with the remaining meat and three eggs.
Step 7
Divide the rice into 4 serving cups. Put the chicken and egg on top of the rice. Decorate the dish with nori seaweed (optional) or cilantro.
