- 200 g chicken leg and/or thigh meat skin and bone removed, cut into bite-size pieces
- 1 medium onion peeled and thinly sliced
- 2 eggs beaten
- 2 bowls of boiled rice to serve
- spring onion to garnish
- Put all the ingredients for the broth in a small nonstick frying pan or saucepan and mix well together.
- Toss the chicken pieces and onion into the broth and place on a high heat until it comes to the boil. Then reduce to a simmer and continue to cook for about 10 minutes or until the chicken is cooked through.
- Carefully pour the beaten egg evenly over the chicken and onion sitting in the broth.
- Cover the pan with a lid and continue simmering until the egg is nearly cooked.
- Place equal amounts over two bowls of hot boiled rice, pouring any excess liquid over the dish.
- Garnish with finely sliced spring onion.
In this dish, the chicken represents the ‘parent’ and the egg represents the ‘child’. The term ‘don’ means bowl and is added to the end of dishes that are served on a bowl of rice. After eating this dish in a Japanese restaurant, I had to learn how to make it at home so I could have it whenever I wanted it! I love the sweet and savoury flavour of the broth and the way the beaten egg is slightly steam-cooked over the tender chicken pieces. It’s now one of my family’s favourite dishes.
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