Rice

Teriyaki Chicken Rice Bowl with Soft Boiled Egg

Name: Teriyaki Chicken Rice Bowl with Soft Boiled Egg
Yield: 2 servings
Cuisine: Japanese
Ingredients: 300 grams (10.5 ounces) boneless, skinless chicken thighs; 2 eggs; Shiso leaves, as needed; Chopped nori, as needed; Shredded chili pepper, as needed; Mayonnaise, as needed; A pinch of salt and pepper; All-purpose flour, as needed; 2 tablespoons (30 ml) sake; 4 tablespoons (60 ml) mirin; 2 tablespoons (30 ml) soy sauce; 1 teaspoon (4 grams) sugar

by CookWhatHK0 saved

Teriyaki chicken rice bowl layers glazed chicken over rice with a soft-boiled egg, shiso, nori, and shredded chilli for a full lunch.

Teriyaki Chicken Rice Bowl with Soft Boiled Egg

照燒雞溏心蛋飯

Ingredients

材料

300 grams (10.5 ounces) boneless, skinless chicken thighs

去皮去骨雞髀 300 克

2 eggs

雞蛋 2 隻

Shiso leaves, as needed

紫蘇葉適量

Chopped nori, as needed

海苔碎適量

Shredded chili pepper, as needed

辣椒絲適量

Mayonnaise, as needed

蛋黃醬適量

A pinch of salt and pepper

鹽和胡椒少許

All-purpose flour, as needed

普通麵粉適量

2 tablespoons (30 ml) sake

清酒 30 毫升

4 tablespoons (60 ml) mirin

味醂 60 毫升

2 tablespoons (30 ml) soy sauce

豉油 30 毫升

1 teaspoon (4 grams) sugar

糖 1 茶匙（4 克）

Instructions

做法

Cut the chicken into 1-inch (2-3 cm) pieces. Season these pieces with salt and pepper, then lightly coat them in all-purpose flour.

將雞肉切成 2 至 3 厘米的件。撒上鹽和胡椒調味，然後薄薄地裹上一層麵粉。

Heat a frying pan over medium heat. Add the floured chicken pieces and cook until they are nicely browned. Flip the chicken, pour in the sake, cover the pan, and let it steam for about 2 minutes.

以中火加熱煎鑊，放入雞肉煎至金黃。翻轉雞件，加入清酒，蓋上鑊蓋蒸約 2 分鐘。

Carefully wipe away any excess oil from the pan using a paper towel. Add the sauce ingredients (mirin, soy sauce, and sugar) to the pan and simmer over medium heat until the sauce begins to thicken.

用廚房紙抹去多餘油分。加入醬汁材料（味醂、豉油、糖），以中火燜煮至醬汁收稠。

Once the sauce has reduced and achieved a glossy consistency, remove the pan from the heat.

醬汁收稠且有光澤後，離火。

To prepare the soft-boiled eggs: Bring a generous amount of water to a boil in a small pot, then turn off the heat. Gently place the room-temperature eggs into the hot water.

製作溏心蛋：在小鍋中煮沸大量水，然後熄火。輕輕放入已回溫至室溫的雞蛋。

Allow the eggs to sit in the hot water, uncovered, for 14 minutes if it's summer, or 15 minutes if it's winter. Afterward, remove them from the water.

讓雞蛋在熱水中浸泡：夏天 14 分鐘，冬天 15 分鐘，不蓋蓋，然後取出。

Scoop cooked rice into individual bowls. Arrange the toppings in the following order: nori, teriyaki chicken, shiso leaves, the soft-boiled egg, and shredded chili pepper. If you like, drizzle with mayonnaise before serving and enjoying.

將飯盛入碗中，依序放上海苔碎、照燒雞、紫蘇葉、溏心蛋和辣椒絲。按喜好淋上蛋黃醬享用。