Chicken and Egg Rice Bowl
A savory 20-minute rice bowl with glazed chicken thighs and set eggs, extracted from a cooking video for a fast high-protein dinner.
Cook: 20 min
Serves 2
The original video
Recipe from @tiffycooks on YouTube
Ingredients
- 300 g chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- Black pepper to taste
- 1 tablespoon cornstarch
- 150 ml chicken broth
- 1 tablespoon dark soy sauce
- 1 tablespoon honey
- 1 onion (medium-sized)
- 2 eggs
- Cooked rice for serving
Instructions
- Mix the soy sauce, oyster sauce, black pepper, and cornstarch, then coat the chicken thighs evenly.
- Sear the chicken over medium heat for 3-4 minutes until golden brown, then remove and set aside.
- Sauté the chopped onion for 2-3 minutes, then pour in the chicken broth, soy sauce, dark soy sauce, and honey, and stir.
- Return the chicken to the skillet and simmer for 4-5 minutes over medium heat.
- Crack the eggs into the skillet and cook for 2 more minutes until set.
- Serve the hot chicken with sauce and egg over cooked rice.
This is a Japanese-style oyakodon in spirit: chicken and egg simmered together in a sweet-savory soy glaze and spooned straight over rice. The cornstarch coating does double duty, giving the chicken a light crust that then thickens the sauce as it simmers.
Tips: Let the eggs set to your liking in the last step: pull them at two minutes for soft, custardy folds or leave them a touch longer for firmer results. Slightly undercook the chicken in the sear since it finishes cooking while it simmers in the sauce.