Japanese chicken and rice

    (27)
    40 min

    Chicken is cooked with shiitake mushrooms, spring onions and egg, then served with rice and drizzled with a delicious sauce. Feel free to add hot sauce or chillies, if you like your food hot.


    24 people made this

    Ingredients
    Serves: 2 

    • 200g uncooked short-grain white rice
    • 475ml water
    • 250ml chicken stock
    • 4 tablespoons soy sauce
    • 2 tablespoons dark brown soft sugar
    • 1/2 onion, thinly sliced
    • 75g shiitake mushrooms, thinly sliced
    • 1 skinless boneless chicken breast fillet, cut into strips
    • 4 spring onions, cut into 2.5cm pieces
    • 2 eggs, beaten
    • 6 mange-tout, thinly sliced

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
    2. Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and dark brown soft sugar until the sugar has dissolved. Reduce heat to low; keep warm.
    3. Heat several tablespoons of the chicken sauce in a frying pan over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, spring onions and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the centre, about 5 minutes more. Spread the chicken mixture evenly over the frying pan; pour the beaten egg on top. Reduce heat to medium-low and sprinkle with the mange-tout. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
    4. Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (18)

    by
    13

    Made this for dinner and it was wonderful! My fiancée who is very picky about any type of Asian food said this was great and asked me to make it again. This would be great to add anything you like to it. It is a wonderful base, but also good as is. Be sure to be careful how much sauce you put on top of the rice as you will not need to use all of it.  -  04 Nov 2010  (Review from Allrecipes US | Canada)

    by
    5

    This was OK. I did leave out the mushrooms because the bf hates mushrooms, but I'm not sure how much difference it would have made. He liked it, I thought it kind of tasted like funky fried rice. Since we both agreed we like my fried rice better, I probably won't make this again.  -  07 May 2011  (Review from Allrecipes US | Canada)

    by
    4

    This was delicious! Easy to make with stress-free prepping. I didn't have shitake mushrooms so I used regular ones instead, and I also didn't add the snow peas in. Tastes great and seems pretty healthy (notice you didn't have to use oil at all in this recipe!) I'll definitely make this again in the future.  -  15 Feb 2011  (Review from Allrecipes US | Canada)

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