How to make parent-child donburi?

"Oyakodon" is the ancestor of Japanese rice bowl. The main ingredients are chicken, eggs and onions, which are cooked and poured into a bowl of rice. I just explained "丼", and "parent-child" refers to the relationship between parents and children, which is exactly in line with the "relationship" between chickens and eggs, hence the name. Nowadays, it is generally accepted that oyakodon is a rice bowl that combines chicken and egg, so if other ingredients are included, such as fish and fish eggs, it is called "seafood oyakodon", and so on.

It is said to be "parent-child", but it is truly a meal for one person, and the preparation method is simple and easy to learn. First of all, the chicken is usually chicken thighs, which are fried with the chicken skin. It is full of oil and crispy and tender. Of course, if you don’t know how to remove the bones or don’t have time, you can choose chicken breasts. Although the taste is slightly woody, it is more low-fat and healthy. Then people who don’t like onions can also try it. First fry the onions in chicken oil until soft, and then simmer them in sauce to get the flavor. The onions have no choking taste at all, but are soft and sweet, which makes them go well with rice. Next, let’s talk about eggs. The maturity should be “just right”. How do you say this? When beating the eggs, do not break them completely, leaving some lumpy whites and yolks; the cooking time should be short and do not allow the eggs to fully mature, so that they can have a soft and smooth texture.

How to make family parent-child donburi

Steps

1

These are all ingredients, prepare them in advance

Step step

2

Preparation: Soak the mushrooms in advance and shred them; cut the onions into shreds, cut the chives diagonally, cook the rice, and beat the eggs, but do not Too uniform, reserve for later

Step

3

Prepare the meat: Wash the pipa legs, remove the bones and leave the meat, marinate with salt and pepper for 5 minutes

Step

4

Frying: Add a little oil to a non-stick pan, put the chicken legs in the pan with the skin on, fry them slowly on both sides, and then cut them into 1 Centimeter wide strip

Step

5

Adjust the sauce: use 3 spoons of mushroom water, 2 spoons of teriyaki sauce, 2 spoons of rice wine, and add Appropriate amount of water, stir well and set aside

Step

6

Saute: Heat 50% oil in a hot pan, fry soft onions first, then add mushrooms in sequence and chicken thighs, stir-fry for 30 seconds, and pour in the sauce

Step

7

Boiled eggs: After boiling, pour in half of the egg liquid. Cover and cook over medium heat for about 30 seconds, wait until it solidifies and turns golden.

Step

8

Complete: Open the lid and pour in the other half. After about 10 seconds, the egg liquid is slightly formed, pour it on the rice, sprinkle a handful of chopped green onion, and start eating

Picture of the finished product of Family Oyakodon

Cooking techniques for Family Oyakodon

Tips

1. There are many tutorials on the Internet for the process of deboning chicken legs. You can follow them. If it doesn't work, just cut them into strips to ensure that the skin and chicken are both there;

2. Fry the chicken with the skin in advance, but pay attention to the heat. The chicken skin should not be too burnt. Leave the pan for frying the chicken skin and continue to fry the onions later;

3. Pour the The process of adding the egg liquid is the key to the whole dish. If you feel that it is not safe, you can pour it in 4 times, each time for 30 seconds. It also depends on what kind of pot you have at home, whether it is an open flame or an induction cooker. By the way, it is recommended to buy the Japanese kind. Eggs eaten raw have no earthy smell and will not cause diarrhea if eaten undercooked.