Oyako Donburi (Parent-Child Bowl)

"Better Homes and Gardens"
 
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Ready In:
2hrs
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Make the sticky rice--place rice in a bowl with cold water.
  • Rub rice with your hands, draining off water and adding fresh water until water is clear.
  • Place rice and 1 3/4 cups fresh water in a heavy medium saucepan and soak for 45 minutes to 1 hour.
  • Bring rice to boiling over med-high heat.
  • Decrease heat to med-low; cook, covered, for 10 minutes or until tender.
  • Remove from heat and let stand for 10 minutes.
  • In a large skillet heat sesame oil over medium heat.
  • In a small bowl whisk together eggs and the water until combined (season with salt and pepper, to taste, if desired).
  • Add egg mixture to hot skillet; cook until set, lifting edges so egg mixture flows underneat.
  • Remove skillet form heat.
  • Cover and let stand for 2 minutes.
  • Flip egg mixture out onto cutting board; set aside.
  • Cut chicken into thin bite-size strips.
  • In same large skillet, cook chicken and chicken broth for 3-4 minutes or until chicken is no longer pink.
  • Add mushrooms, bamboo shoots, carrot, 1/4 cup of the scallions, the peas, soy sauce, sake, and sugar.
  • Return mixture to boiling; reduce heat.
  • Simmer, covered, about 5 minutes or until vegetables are tender; taste and adjust seasoning, if needed.
  • To serve, spoon chicken mixture over hot Sticky Rice in large individual bowls.
  • Garnish with remaining scallions.
  • Divide omelet into 4 wedges; add a wedge to each bowl.

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