Chicken and Egg on Rice

This is a classic Japanese comfort food dish, I love the combine of rice, chicken and egg . There is something about the way the egg gives flavor and texture to the rice.  At the same time it thickens the seasoned chicken broth in the dish so that is clings to the rice, making a hot and comforting meal. It is an easy meal to make but adding eggs to the broth can be a bit tricky because when you look at the pan it will seem it is still runny when it is not.  Actually, it’s better if it’s still a little runny. I like to cook this dish with chicken but you can make it with any meat, eel, beef, lamb and for vegan you can use firm tofu in exchange of the meat. I used onion and scallions but you can use various vegetables and even mushroom, as long as they don’t give out lot of liquid.  For fresh mushrooms you should cook them first to reduce the liquid. This is for two people and it keeps well for leftovers.

3 cups hot cooked rice, about 1 lb (450 g)

1 tbsp chicken broth (can use other broth)

4 tbsp water

2 tbsp soy sauce

1 tbsp plus 2 tsp sugar

1 chicken breast, cut into bite-sized pieces.

½ onion, thinly sliced

2 scallions cut half inch

6 eggs, beaten

2 scallions, chopped for topping

crushed chili pepper (or shichimi spice powder) for topping if you like.

1.     Make sure you finish cooking the rice first.

2.     Combine the broth, water, soy sauce and sugar in a medium saucepan or frying pan.

3.     Add the chicken, onion and scallions and bring to a simmer over high heat. Simmer until the chicken is just cooked through.

4.     Immediately pour in the beaten egg slowly around the pan. Reduce the heat to low, and cook the eggs to desired doneness by shaking the pan without stirring. Make sure it is still little runny.

5.     Take off the heat, arrange the rice in individual bowls and spoon the mixture over the top. Garish with chopped scallions and crushed chili pepper.

Spinach with Peanut Sauce

This is great for a dinner side. I love make this dish because it is easy to prepare ahead of the time.  It is very pleasant to eat.

There are two ways make the peanut sauce – the fast and the slow way. The slow way involves grinding  peanuts into a paste with mortar and pestle.  It is better if you use a big mortar because it can overflow if you use the small size. I like to make this way when I have chance cuz it tastes fresh and fantastic!

With the fast way, you simply only need to use the peanut butter. It is better if you use the natural peanut butter, not sweetened. It is already sweet in the natural way.

Peanut Sauce:

Slow way

1/3 cup unsalted shelled peanuts

2 tbsp soy sauce

1 ½ tsp superfine sugar

1 tbsp vegetable stock

1 tbsp mirin

Grind the peanut in a mortar and pestle, continue grinding until it is well crushed and almost a paste (it can still be a bit crunchy if you leave some bits).

Transfer the crushed nuts to a small bowl and stir in the soy, sugar and stock. When it is thoroughly mixed, the sauce will look like runny peanut butter.

Fast way

4 tbsp peanut butter (smooth or crunchy)

1 ½ tbsp soy sauce

1 ½ - 2 tbsp mirin

Combine all three in a bowl, mixing until smooth. You can add soy or mirin to increase the flavor if you like.

Cooking the Spinach:

You can either blanche or cook the spinach straight in a stir fry pan or wok.

Blanch the spinach for 30 seconds in the boiling water until the leaves wilted. Or

Put a bit of water in a wok.  Just as you see the water boiling add the spinach, toss until it is wilted about 30 seconds.

Drain and cool under the running water.

Drain again and squeeze out the excess water. Add the peanut sauce to the spinach in a bowl and mix gently but thoroughly.