Oyako Donburi (Parent-Child Bowl) |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Better Homes and Gardens Ingredients:
1 cup short-grain rice |
1 teaspoon toasted sesame oil |
4 eggs |
2 tablespoons water |
12 ounces boneless skinless chicken breasts |
1 1/2 cups low sodium chicken broth |
1 cup stemmed sliced shiitake mushroom |
1 (8 ounce) can bamboo shoots, drained |
1 large carrot, cut into julienne strips |
1/2 cup sliced scallion |
1/2 cup frozen green pea |
1/3 cup low sodium soy sauce |
1/4 cup sake |
2 tablespoons sugar |
Directions:
1. Make the sticky rice-place rice in a bowl with cold water.
2. Rub rice with your hands, draining off water and adding fresh water until water is clear.
3. Place rice and 1 3/4 cups fresh water in a heavy medium saucepan and soak for 45 minutes to 1 hour.
4. Bring rice to boiling over med-high heat.
5. Decrease heat to med-low; cook, covered, for 10 minutes or until tender.
6. Remove from heat and let stand for 10 minutes.
7. In a large skillet heat sesame oil over medium heat.
8. In a small bowl whisk together eggs and the water until combined (season with salt and pepper, to taste, if desired).
9. Add egg mixture to hot skillet; cook until set, lifting edges so egg mixture flows underneat.
10. Remove skillet form heat.
11. Cover and let stand for 2 minutes.
12. Flip egg mixture out onto cutting board; set aside.
13. Cut chicken into thin bite-size strips.
14. In same large skillet, cook chicken and chicken broth for 3-4 minutes or until chicken is no longer pink.
15. Add mushrooms, bamboo shoots, carrot, 1/4 cup of the scallions, the peas, soy sauce, sake, and sugar.
16. Return mixture to boiling; reduce heat.
17. Simmer, covered, about 5 minutes or until vegetables are tender; taste and adjust seasoning, if needed.
18. To serve, spoon chicken mixture over hot Sticky Rice in large individual bowls.
19. Garnish with remaining scallions.
20. Divide omelet into 4 wedges; add a wedge to each bowl.
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