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Cuisine Magazine Recipes

Chicken donburi

Posted on : 13-06-2016

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Ingredients

 1 1/2 cups SunRice Japanese Style Sushi Rice
1 sachet (2 teaspoons) dashi soup stock
 1 cup boiling water
1 tablespoon peanut oil
2 medium brown onions, halved, thinly sliced
1 garlic clove, crushed
3cm piece fresh ginger, peeled, finely grated
600g chicken breast fillets, trimmed, thinly sliced
2 tablespoons salt-reduced soy sauce
1 tablespoon rice wine vinegar
6 eggs, lightly beaten
thinly sliced green onion, to serve

Method 

Step 1

Place rice and 3 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 to 12 minutes or until liquid has absorbed. Remove from heat. Stand, covered, for 10 minutes.

Step 2

Meanwhile, combine stock and boiling water in a heatproof jug.

Step 3

Heat oil in a frying pan over medium heat. Cook brown onion, stirring, for 10 minutes or until softened. Add garlic and ginger. Cook, stirring, for 1 minute or until fragrant.

Step 4

Add half the stock mixture. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until liquid has almost evaporated. Add chicken, soy sauce, vinegar and remaining stock mixture. Simmer, covered, for 10 minutes or until chicken is cooked through. Pour egg over mixture. Cook, covered, without stirring, for 2 to 3 minutes or until egg has just set.

Step 5

Divide rice between bowls. Top with chicken mixture and green onion. Serve.

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