serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Chicken Or Egg
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 chicken thigh cutlets, bones removed, skin on
- olive oil, for drizzling
- salt, to season
- 1 tbsp vegetable oil
- 2 tomatoes, cut into wedges
- 1 tsp cornstarch, mixed with 2 tbsp water
- 2 small brown onions, peeled and cut into 1 cm-thick slices
- 60 ml (¼ cup) soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp sugar
- 8 eggs, lightly beaten
- hot cooked Japanese rice, to serve
- 2 sheets nori, cut into quarters, to serve
- 2 tbsp finely sliced chives, to serve
Instructions
- Preheat a chargrill pan or barbecue to medium-high. Drizzle the chicken with a little olive oil and season with salt. Cook until golden on both sides but not cooked through. Remove from the pan and cut into thick slices.
- Meanwhile, heat a large frying pan over medium heat and add the vegetable oil. Add the tomato and a good pinch of salt and toss, pressing gently with a spoon to help release the juices. Cook until softened and broken down, then stir in the cornstarch mixture and remove from the pan.
- Return the pan to the heat, add a drizzle of olive oil and the onion and cook over medium heat until softened. Add the sliced chicken, soy sauce, sake, mirin and sugar and bring to a simmer. Cook until the chicken has cooked through and the liquid has thickened.
- Add the eggs and stir just once or twice to mix. Top with the tomato mixture, then cook until the egg has just set, pushing in the sides with a spatula to help the egg cook.
- While the eggs are cooking, spoon the hot rice into serving bowls and top with a quarter of a nori sheet. Spoon the just-set egg mixture on top, then scatter with chives and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chicken Or Egg
