Chicken and Egg Rice Bowl
Directions
- 1Roughly cut boneless, skinless chicken thighs.
- 2Marinate chicken in soy sauce, fish sauce, oyster sauce, brown sugar, white pepper, minced garlic, and sesame oil for 10-15 minutes.
- 3Cut a red onion.
- 4Whisk 4 eggs.
- 5Heat oil in a pan. Add marinated chicken and cook until three-quarters done.
- 6Add sliced onions and chicken broth.
- 7Cover and simmer for 3-5 minutes.
- 8Pour whisked eggs evenly over the chicken.
- 9Add baby bok choy.
- 10Cover and simmer until the eggs reach your desired texture.
- 11Serve over rice and top with green onions and black sesame seeds.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 0.25 cup soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 0.5 tbsp brown sugar
- 1.5 tsp white pepper
- 4 cloves garlic
- 1 tbsp sesame oil
- 1 unit red onion
- 0.25 cup chicken broth
- 4 unit eggs
- 5 unit baby bok choy
- 5 servings jasmine rice
- 1 unit green onions
- 1 unit black sesame seeds
Equipment
knifecutting boardbowlwhiskfrying panspatulacooking chopsticks
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