飯
由 CookWhatHK0 次收藏
照燒雞溏心蛋飯將照燒雞鋪於白飯上，配溏心蛋、紫蘇葉、海苔及辣椒絲。
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。
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.
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。
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.
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。
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.
醬汁收稠且有光澤後，離火。
Once the sauce has reduced and achieved a glossy consistency, remove the pan from the heat.
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。
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.
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。
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.
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。
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.
