Japanese Chicken Donburi
The recipe Japanese Chicken Donburi could satisfy your Japanese craving in around 45 minutes. This gluten free and dairy free recipe serves 4 and costs $2.11 per serving. This main course has 626 calories, 25g of protein, and 19g of fat per serving. It is brought to you by Foodista. A mixture of salad oil, onion, soy sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. 3 people found this recipe to be delicious and satisfying. With a spoonacular score of 73%, this dish is solid. Try Japanese Chicken Donburi, How to cook: Oyakodon (chicken and egg donburi), and Chicken and Egg Donburi for similar recipes.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
6 cups baby spinach leaves (about 6 oz) rinsed, drained
1/2 pound boned skinned chicken breast rinsed and cut into ¼" strips
6 cups cooked rice
5 large eggs (yolks and whites separated)
1 cup fat-skimmed chicken broth
2 tablespoons minced fresh ginger
1 onion - (6 oz) peeled, and
1/4 cup diced Roma tomato
1 cup salad oil
2 tablespoons Soy sauce
4 tablespoons sugar
Equipment:
frying pan
spatula
bowl
Cooking instruction summary:
- In a deep 10-inch or 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.
- Add broth, soy sauce, and sugar. Add chicken to pan. Bring to a boil.
- Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.
- Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.
- Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.
Step by step:
1. In a deep 10-inch or 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.
2. Add broth, soy sauce, and sugar.
3. Add chicken to pan. Bring to a boil.
4. Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices.
5. Sprinkle with tomato.
Nutrition Information:
covered percent of daily need
