Cut each chicken thigh lengthwise along the bone; remove and discard bone and cartilage. Heat a 12-inch nonstick skillet over medium. Cook chicken, skin side down, undisturbed, until skin is crisp ...

Master the art of making Oyakodon, a classic Japanese chicken & egg rice bowl! This comforting dish features tender chicken, soft eggs, and savory dashi-based sauce served over warm rice. With the ...

A protein-packed dish brimming with Japanese flavours like dashi, mirin and soy. Each serving provides 479 kcal, 44.1g protein, 26.8g carbohydrate (of which 7.5g sugars), 21g fat (of which 5.3g ...

If you have some cooked rice handy, there’s so much you can do with it! My Chicken Teriyaki Fried Rice is a quick, flavorful meal that’s ready in just 20 minutes. It’s perfect for busy nights, and ...

To make the gochujang chicken, put the chicken in a bowl with 1 tablespoon of oil, salt and the beaten egg. Sprinkle over half the cornflour, toss, then add the rest of the cornflour.

Flip chicken and continue cooking on the reverse side for another 5 minutes or until chicken is done. Allow chicken to rest for 5 minutes, then slice into bite-sized pieces. - To assemble, divide ...

Add rice, chicken, soy sauce and mixed vegetables and cook, tossing occasionally, until hot throughout, about 5 minutes. Step 3: Meanwhile, in a small bowl whisk the eggs until light yellow.

The breaded, fried chicken thigh is cooked in a savory egg-onion-soy-mirin-dashi combination, all served over, you guessed it, rice. 102 Suffolk Street (Delancey Street) One Reader Question ...

Creamy egg and chicken rice bowls Close. A protein-packed dish brimming with Japanese flavours. Get this recipe on the BBC Food website. Find out more about BBC Wellbeing Week. Published.