Tuesday, January 19, 2016

Rec: Microwave Donburi Chicken, Egg & Oyako Sauce

4 cups warm steamed rice
1 lb. chicken breast, skinless, boneless and cut into 2-inch strips
2 cups onion, sliced in 1/2 inch chunks
1 1/2 cups carrots, cut in half moon shapes
1 cup mushroom, sliced in half
2 cups watercress sprigs, cut 1 inch long
4 eggs, beaten

1/4 cup soy sauce
1/4 cup sugar
1 tablespoon white wine

Mix the ingredients in a 3-quart casserole, and stir
until the sugar dissolves. Add the onion, carrots, and
mushrooms and place the chicken slices on top. Spoon
the Oyako Sauce over the vegetables and chicken.
Cover with a vented microwave lid. Cook on HIGH
(1200W) for 9 to 10 minutes. When the chicken is
cooked, pour the beaten eggs over the top and cover.
Cook on HIGH (1200W) for another 2 to 3 minutes or
until the eggs are done. Take the casserole out and
add the watercress. In serving bowls, spoon in the rice
and spoon the Oyako mix on top.

Serves 4
Refrigerate remainder
Can be reheated in microwave

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