Oyakodon is an excellent combination of familiar rice porridge, tender chicken meat, onions, soybeans and white wine. It's worth cooking!
It is necessary
- - chicken thighs (fillet) - 300 g
- - round rice - 1 tbsp.
- - onions - 1 pc.
- - green onions - 1-2 feathers
- - semi-sweet white wine - 4 tbsp. l.
- - soy sprouts - 1 handful
- - eggs - 5 pcs.
- - water - 1 tbsp.
- - soy sauce - 4 tbsp. l.
- - sugar - 2 tbsp. l.
Instructions
Step 1
First, we sort through and rinse the rice in water until it becomes transparent. We put the rice in a cup, fill it with cold water and leave for 50-60 minutes. After an hour, put the rice in a saucepan, add 350 ml of cold water and put it on the stove. After the water boils, reduce the heat to minimum, cover the pan with a lid and cook the rice for 20 minutes.
Step 2
Wash the chicken fillet under water, dry with paper towels and cut into small pieces.
Step 3
Peel the onions and cut them into feathers. We wash the green onions, dry them, cut them into small pieces with a knife. Gently beat the eggs with a fork in a deep bowl.
Step 4
Pour 1 tbsp into a large saucepan. water, soy sauce and white semi-sweet wine, add sugar. Mix all the ingredients well and bring the resulting mixture to a boil. Put onions in a saucepan, put fillet pieces on top. Shaking the saucepan from time to time, cook the dish for 10 minutes.
Step 5
Put soy sprouts on the chicken and pour the beaten eggs. Immediately cover the saucepan with a lid and cook for 20-30 seconds, then turn off the heat and leave the dish under the lid for another minute (the eggs should not turn into an omelet, but just grab a little).
Step 6
Put the boiled rice on plates, put the chicken and sauce on top. Sprinkle the chopped green onion over the dish and serve.
