How are you currently at the moment ?, I actually wish you’re very well and joyful often. through this web site I am going to introduce the recipe for cooking Creamy and Colorful Chicken and Egg Rice Bowl that is currently extremely popular with various groups, which has a easy and fast method of making relatively, this Creamy and Colorful Chicken and Egg Rice Bowl food is in great demand by lots of people, and tastes good also, creates all of your spouse and children and friends You like it quite possibly.

Creamy and Colorful Chicken and Egg Rice Bowl cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be offered at many established situations actually. I am certain you will see lots of people who just like the Creamy and Colorful Chicken and Egg Rice Bowl dishes which you make.

Alright, don’t linger, let’s plan this creamy and colorful chicken and egg rice bowl menu with 11 materials which are definitely easy to acquire, and we have to process them at the very least through 6 actions. You should expend a while on this, so the resulting food could be perfect.

Composition Creamy and Colorful Chicken and Egg Rice Bowl:

1. Require 1/2 of Chicken (thigh or breast)
2. Require 3 of to 4 Eggs
3. You need 1 medium for Onion
4. Get 1 - to 2 Shiitake mushrooms
5. Need 1/2 - Carrot
6. Take 1 - Japanese leek
7. Prepare 100 ml Hon-Mirin (real mirin)
8. Need 50 ml for Soy sauce
9. You need 50 ml for Water
10. Require 1 tsp for Dashi stock granules
11. You need 1/2 tsp for Sugar

Creamy and Colorful Chicken and Egg Rice Bowl how to cook:

1. Cut the chicken into bite sized pieces. Cut the onion, carrot and shiitake mushrooms into fine julienne. Chop the leek finely. Beat the eggs.
2. Put the mirin in a frying pan or pot, and bring to a boil slowly over low heat. After it boils once, it's good to go.
3. Put the water, dashi stock granules, sugar and soy sauce in the pan and bring to a boil. Add the vegetables and cook over medium heat. (From this point on it's all medium heat.)
4. Add the chicken. When the surface turns white turn the pieces over. If you cook them too long at this point, the meat will turn tough.
5. Add the egg and scatter with the chopped leek. Cover immediately with a lid and turn the heat off after 10 seconds. Leave to steam with residual heat for about 5 minutes. (The photo shows how it looks after it's done.)
6. Put some hot rice in a bowl and pour the egg-chicken mixture over it. Done!!

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