Minced Chicken and Egg Bowl

Recipe Minced Chicken and Egg Bowl


Prepare . Beat eggs in a bowl. Add sugar and salt. Miix well. Thinly coat a frying pan with oil and place over medium heat. Pour in half of the egg mixture, spread evenly. When surface is dry, turn over and cook briefly. Make two sheets of thin omelette. Then cut the omelette sheets into fine strips 4-5cm(1.5-2 inch) in lengths.

Chop long white leek into fine pieces.

String snow peas, parboil in salted hot water. Soak in cold water and cool. Remove excess water and diagonally slice into fine slivers.

Place ground chicken and chopped white leek in a saucepan with and mix well. Simmer over low medium heat.

Cook while stirring with 4-5 saibashi (long cooking chopsticks). When color of chicken changes, add and further simmer and stir until most of the sauce is absorbed.

Place rice in a bowl. Scatter shredded nori seaweed, then over it. Place minced chicken over the egg and top with snow peas.

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