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Chicken And Egg Rice Bowl


This is a delicious and budget friendly Chicken And Egg Rice Bowl. A great recipe that's easy to prepare and all you need is some ground chicken meat, mushrooms, eggs, and some basic Chinese cooking seasonings.



*This is an updated post with a video cooking guide. (Previously posted on 10/03/12)


Chicken And Egg Rice Bowl

Ingredients

400 g Ground Chicken Thigh
4 Fresh or Dried Shitake Mushrooms, sliced
2 Medium Leeks, sliced
4 Shallots, peeled, sliced
3 Cloves Garlic, chopped
4 Tbsp Peanut Oil
1/2 tsp Homemade 5 Spice Powder
6 to 8 Hard-boiled Eggs, peeled
Steamed Rice
2 to 3 Cups Chicken Stocks
Scallions/Green Onions, sliced
Freshly Ground White Pepper
Sea Salt to taste



Sauce
1 Tbsp Oyster Sauce
2 Tbsp Shaoxing Wine

3 Tbsp Light Soy Sauce
4 – 5 Tbsp Dark Soy Sauce





Method

Heat the peanut oil on medium heat and sauté shallots, leeks and garlic until fragrant and golden in color.

Turn the heat on high and add in the ground chicken. Cook until the chicken are no longer pink in color and stir in the mushrooms. Add in the 5 spice powder, oyster sauce, wine, light and dark soy sauce, and keep stirring until well combine. Then stir in the eggs, and season the chicken mixture with some pepper and sea salt.

Pour in the chicken stock and bring it to a boil, lower the heat, closed with a lid, and simmer for about 35 to 40 minutes, until the sauce has thicken slightly. To serve the meal, scoop some steamed rice in a bowl, add some chicken mixture with its sauce, sliced the eggs, and top with scallions. Serve warm.

Serves 4


Comments

  1. Hello,

    Do you chop up the hard-boiled eggs before simmering the dish, or do you put them in whole to simmer and then slice them when serving?

    ReplyDelete
    Replies
    1. Simmer the whole eggs, and slice them before serving, if desired.

      Delete
  2. This looks damn delicious....I love the addition of boiled eggs to it...should give a spoonful of different textures when sliced up while serving...will try these :)

    ReplyDelete
  3. this looks so pretty! reminds me of oyakodon, but with our own homely chinese take on it (:

    ReplyDelete
  4. I love the eggs, they're beautiful. I can't wait to make this dish!

    ReplyDelete
  5. Nice and simple and full of flavour!

    ReplyDelete
  6. Do you happen to know the origins of this dish?

    ReplyDelete
    Replies
    1. This is a typical Malaysian Chinese home cook dish. There are no specific origins, it can be from China and, etc.

      Delete
  7. Can I substitute the ground chicken with ground pork? If so, do I need to change the cooking time?

    ReplyDelete
    Replies
    1. Yes, you can substitute chicken with pork, and the cooking time should be the same.

      Delete

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