Japanese rice bowl dish with chicken, egg, spring onion and soy sauce.

  • Serves: 2 people
  • Prep time: 5 minutes
  • Cooking time: 10 minutes
    • Japanese
    • Dairy Free
    • Gluten Free


    Recipe Information

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    240g Chicken Thigh Fillets, sliced thinly

    100g Onion, sliced thinly

    2 Spring Onions, wiped, trimmed and sliced thinly

    3 Large Eggs

    1 Chicken Stock Pot

    125ml Boiling Water

    25ml Soy Sauce

    50ml Pale Cream Sherry

    1 tsp Chinese 5 Spice

    300g pack Steamed Long Grain Rice

    4g Fresh Coriander


    Place the stock pot in a bowl of boiling water.

    Add the soy sauce, 5 spice and the sherry.

    Put the chicken and onions in a wok, pour over the sauce and bring to the boil.

    Cover and simmer for 5 minutes.

    Whisk the eggs in a bowl and pour over the chicken. Gently cook, uncovered, for a few minutes, until just cooked.

    In the meantime, cook the rice as per instructions on the pack for 2 minutes. Divide the rice between 2 bowls, add the chicken and egg mix, then top with the coriander and serve.

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