- 100 g chicken tight fillet
- 2 pcs chicken eggs
- ½ of onions
- 2 Tablespoon of soy sauce
- ½ Tablespoon of sugar
- 1 Tablespoon CS Chicken Stock
- 125 ml water
Oyakodon
Cooking time 30 Minutes
Serving size
Ingredients
Cooking instructions
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Heat a non-stick pan, then sauté the chicken thigh until fully cooked.
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Add CS Chicken Stock, followed by soy sauce.
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Add sliced onion and stir-fry until fragrant and softened.
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Crack the eggs into a bowl and whisk until well blended.
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Pour the beaten eggs evenly over the chicken mixture.
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Turn off the heat when the eggs are about 75% cooked, keeping them soft and silky.
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Place warm rice into a bowl, then pour the oyakodon mixture on top.
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Oyakodon is ready to serve.
