Japanese parent-child rice bowl

Japanese parent-child rice bowl

Overview

Serves two. The stock is kelp soup, and the chicken is chicken leg meat.

Tags

Ingredients

Steps

  1. Soak kelp in water, then boil it in a pot to get kelp stock.

    Japanese parent-child rice bowl step 1

  2. Cut chicken legs into small pieces. Light the fire, put no oil in the pot, and fry the chicken legs directly. Turn up the heat and fry for two to three minutes. Use chopsticks to stir-fry until the meat turns golden brown. Turn off the heat and pour out the chicken legs.

    Japanese parent-child rice bowl step 2

  3. Light a small fire. Add stock, cooking wine, and soy sauce. No need to wait for the water to boil, turn up the heat, add the chicken thighs, and turn them over with chopsticks.

    Japanese parent-child rice bowl step 3

  4. Beat four eggs, break them into pieces with chopsticks, and stir the eggs five to ten times.

    Japanese parent-child rice bowl step 4

  5. Turn off the heat and pour the eggs evenly over the chicken twice, covering the pot 20 seconds apart each time.

    Japanese parent-child rice bowl step 5

  6. Turn off the heat, serve a bowl of rice and prepare to enjoy.

    Japanese parent-child rice bowl step 6