Japanese Chicken and Rice
What You Will Need
Ingredients
- For chicken soboro:
- 200g Chicken mince
- 2 tablespoons Lee Kum Kee Premium Soy Sauce
- 2 tablespoons Mirin
- 2cm cube Fresh ginger – finely chopped or grated
- For scrambled egg (iri tamago):
- 2 eggs
- 1 teaspoon sugar
- ½ teaspoon Lee Kum Kee Premium soy sauce
- Cooking oil (optional)
- 2 bowls of freshly steamed plain rice (white or brown – your choice)
- Blanched sugar snap peas to serve.
Made with
Lee Kum Kee products
How to make it
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In a small sauce pan, mix soy sauce, mirin and ginger and put on the medium heat. When the sauce mixture starts to bubble, add chicken mince. Stir with a folk or several chop sticks (yes a few pairs) continuously while the mince is being cooked, so that the minced meat pieces separate and become like fine crumbs.
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Cook until the chicken is cooked through and the cooking liquid becomes clear.
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Mix eggs, sugar and soy sauce in a small non-stick frying pan (if you are using normal frying pan heat a little oil in the pan before adding egg mixture) Stir with several chop sticks continuously while the egg is being cooked . Cook until the eggs are solid and become like fine crumbs.
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Serve cooked chicken and eggs on top of rice and decorate with blanched sugar snap peas.
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Serve with small vegetable dish such as spinach with sesame dressing for a balanced meal.
You can use beef mince instead of chicken for variation.
Disposable wooden chopsticks are very handy utensils for cooking this dish.