Description
A comforting bowl featuring juicy chicken thighs, eggs, and umami-rich sauces over rice, perfect for weeknight dinners.
Ingredients
- 4 boneless chicken thighs (about 600 g total)
- 1.5 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- ½ tsp black pepper
- 2 tbsp cornstarch
- 1 small onion (sliced)
- 1 tbsp neutral oil (like avocado or canola oil)
- Green onion (to garnish)
- 4 eggs (lightly beaten)
- ¾ cup dashi (chicken or vegetable stock)
- 2 tbsp soy sauce
- 1 tbsp mirin (or ½ tbsp sugar)
Instructions
- Season the chicken: In a bowl, mix chicken thighs with soy sauce, vegetarian oyster sauce, and black pepper. Add a light coat of cornstarch and mix well to evenly coat.
- Pan-Fry: Heat oil in a pan over medium-high heat. Add the chicken and cook for 2-3 minutes per side until golden and about 80% cooked through. Remove and set aside.
- Sauté the onion: In the same pan, add sliced onion and sauté for 3-4 minutes until fragrant and slightly softened, allowing it to soak up the savory chicken juices.
- Add sauce & simmer: Pour in the stock, soy sauce, and mirin. Stir well, then add the chicken back into the pan. Let everything simmer for about 4 minutes to keep the chicken juicy and flavorful.
- Finish with eggs: Turn the heat down to low. Slowly pour in the beaten eggs around the chicken. Cover with a lid and cook for 1-2 minutes, or until the eggs are just set and silky.
- Serve: Spoon everything over warm rice, ensuring you get a generous portion of the glossy sauce on top.
Notes
Letting the chicken sit after seasoning allows flavors to permeate better. Garnish with green onions for added flavor.
