Published: by Absolutely Recipes, in the Birds recipes category.

Japanese chicken and egg Recipe.

Ingredients:

1 cup fish stock
1/4 cup rice vinegar
1/3 cup fine sugar
1/2 cup tamari
5 skinless chicken thigh fillets, thinly sliced
1 small carrot, cut into thin batons
3 spring onions, thinly sliced
3 eggs, lightly beaten
1 TBSP vegetable oil
2 cups cooked Japanese style sushi rice

Recipe Instructions:

Place the stock, 2 TBSPs of the vinegar, 1/4 cup (55g) of the sugar and all but 2 TSPs of the tamari in a deep frypan over high heat.
Bring to the boil, then reduce heat to medium and simmer.
Add chicken and carrot and return to the boil, then reduce heat to low.
Cover and cook for about 5 minutes, stirring once.
Remove from the heat, stir in the spring onions and set aside.

Meanwhile, make the omelettes by combining the eggs with the remaining vinegar, sugar and tamari.
Beat lightly with a fork.
Heat the oil in a non-stick frypan.
When the oil is very hot, add half the egg mixture, stirring lightly in the centre to distribute the egg.
When set (about 2-3 minutes), gently roll the omelette up - into a cylinder shape - in the pan.
Slide onto a chopping board and slice crossways.
Repeat with remaining egg mixture.


Place chicken in shallow bowls, pour over plenty of broth and top with omelette strips.
Serve with rice.

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