Oyako Don

Another of my favourite .. yummy Oyako Don.

One of my earliest recollection of Oyako Don was eaten at the then Tampines DBS Centre where there was a Japanese restaurant at its Basement. That was way back then. Those days, Japanese food was still not the "In" thing , where most of the innocent people like me (I hope so), always thought that Japanese food was all raw. I was pleasantly surprised to find cooked chicken rice (the Japanese version).

Till this day, I still love eating Oyako Don (Chicken) and Mr H still loves his Katsu Don (Pork). Am I glad that we both seek to keep Mother Nature's poultry in-balance ! hehe..

Here's my attempt to make this gluey eggy chicken rice with all the onions that goes along with it.. I love it when the eggy sauce covers the rice entirely and seeps through the rice.

Can't stop drooling even as I am writing and looking at these pics !

It's simple to make.. unbelievable.

What is required
6 bowls of cooked rice
4 big thigh drumstick chicken, cut small cube sizes
2 tbsp oil
2 big onion, sliced
6 eggs, lightly beaten , 1 egg for each bowl of rice

Toasted Nori (seaweed)

Marinate

1tbsp corn flour
2 tbsp soy sauce
2 tbsp mirin
3 tbsp oyster sauce
2 tsp sugar
A pinch of salt

Seasoning:
1 tbsp mirin
1 tsp soy sauce
3 tbsp oyster sauce
2 cup water (depends on preference for liquid consistency)

How to Do it
1. Add the marinate sauce to the chicken pieces and rest for 15 minutes.
2. In a wok, fry the onion for 2 mins.
3. Add all chicken bites until cooked.
4. Add in the seasoning sauce and 1/2 cup water for 5 minutes and simmer for 2 mins and turn off fire.
5. Set aside cooked chicken. Divide the chicken into 6 equal portions
6. For each divided portion of chicken, saute with 1/4 cup of water in the wok and add in 1 lightly beaten egg on top of chicken and do a quick stir
7. Scoop chicken, onion and egg mixture onto the bowl of rice
8. Repeat step 6 to 7 until all bowls of rice has been completed
9. Sprinkle Seaweed on top of rice and serve.

Have your appetite been whet ? It's easy to cook, try it !

Chicken Rice

As promised, since this is the pure Mummy stressed weekend due to PSLE, I tend to cook more again ! Oh no, don’t get me wrong, it’s not me taking the PSLE exam - my elder son is the one ! I am just the study-mama for the next few days, where the typical elder son respond to my usual query on his studies is, “Yes Mummy, I have studied this..” Hmm. does that sound reassuring to the mummy ?

I guess I am just the unconventional one. You guess it ! Putting myself into the madness of cooking ** LOL ** Is this is the typical mummy ? I try to convince myself that in some ways I am contributing meaningfully to this whole exam madness, ie. giving my elder son moral support... in terms of nutrition. If you look at it, it means I need to get away (victim mode), to stay off his path so that I don’t unnerve him and myself . HaHa ;-)

Ok, now.. for something relatively simple would be good to get by this weekend for the family.

Singapore Home Styled Chicken Rice Recipe

What is required for the Chicken

1 chicken (around 1kg to 1.5kg)
5 cloves of garlic (peeled)
1 stalk of spring onion
1 tsp of salt
¾ pot of water ( just ensure the whole chicken is submerged into the water)
3 slices of ginger
1 string
2 tbps of sesame oil (or can be vegtable or olive oil)

How to do it :
1. Salt the whole chicken including the inside of the chicken
2. Stuff the garlic and spring onion into the chicken
3. Tie the 2 chicken drumstick with a piece of string to hold the stuffings
4. Boil the pot of water. Switch off the stove. Put the chicken and ginger into the boiled water. Cover the pot with a lid (no peeping during the 1 hour) to avoid letting the hot steam escape.
5. Remove the chicken and cut the string.
6. Run the chicken under cooling water.
7. Rub the chicken with sesame oil to give it a good taste and shiny look.
8. Proceed to chop the chicken once it is cooled.

You got to try it to believe it , that the chicken meat can be cooked in this manner , without having the stove heat on ! This is One of the wonder recipes taught to me by my HongKong campus friend, Ada while I was studying in Australia.

By not having the stove heat on, this makes the chicken tender and delicious, since it does not overcook it and leaving behind the juiciness of the chicken.

What is required for the Rice
2 cups of rice - cook for 4 adults and 2 kids
5 cloves of chopped garlic
3 cloves of peeled garlic
5 shallots chopped
1 tbps of cooking oil
3 cups of chicken stock (from the boiled chicken above).

How to do it
1. Wash the rice in a pot of water and drain the water. Repeat this until the water is relatively clear.
2. Use a wok (or a pot if you don't have a wok) and heat the oil.
3. Fry the shallot and chopped garlic until fragant. Add in the rice grain and fry for around 5 mins.
4. Remove and put the rice into the rice cooker.
5. Add in the chicken stock and ensure the chicken stock is 1 inch above the rice in the rice cooker .
6. Add in the peeled garlic
7. Let this cook as per normal in the rice cooker.

Hope you enjoy this tenderising chicken rice recipe !