Oyako Chicken Rice

Oyako Chicken Rice

rice: 2 29
onions: 1
chicken: 250 6
soya, sauce: 1/2 31
peas, snow: 1/2 29
wine, rice: 1/2 31
kangkong, leaves: 3/4 29
oil, cooking/salad: 1 27

Dish Type: Soup

Country: Japan
Difficulty: Easy
Cooking Time (minutes): average (30 minutes - 2 hours)
1. Prepare soup by boiling together all soup ingredients except eggs. Set aside.
2. Cut chicken into pieces. Season with soy sauce and rice wine.
3. Steam vegetables until half-cooked, then set aside. Heat oil in a saucepan, and saute onion and chicken.
4. Add prepared soup and bring to a boil. Add vegetables and beaten eggs immediately. Turn off heat but keep cover on 2-3 minutes.
5. Divide cooked rice into four portions and place each in a soup bowl. Pour cooked chicken soup mixture on top of rice.

International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines