-
1
Cut the chicken into bite size pieces, then put the chicken chunks in a bag with the barbecue sauce (or whatever you choose to use) and make sure the bag is completely sealed, then shake the chicken to get the marinade everywhere.
-
2
Set the chicken at room temperature for an hour.
-
3
When the chicken is about 20 minutes away from done (don't worry about going over the hour, it wont ruin the chicken.)
-
4
Prepare your rice.
-
5
I make rice a little differently than most people and the variation is easy, but not necessary.
-
6
For the Variation: Put the rice in a pot and start heating the pot.
-
7
Slice butter into the pot.
-
8
I use about 2 tablespoons of butter for every 3 cups of rice, but you can use more or less depending on what creaminess and richness you are going for.
-
9
Heat the rice with the butter and stir it until the rice is warm and all the butter has melted.
-
10
This helps the rice from drying out.
-
11
Finish cooking with the normal rice rule of 1 part rice to 2 parts water.
-
12
Cover the pot and reduce heat to a medium low.
-
13
While your rice cooks, mix the eggs, milk, salt and pepper in a large bowl.
-
14
After the eggs are whisked to a fluffier consistency, pour into a large pan and cook your scrambled eggs.
-
15
After your eggs are done, start cooking the chicken, but don't overload your pan.
-
16
Check the rice .
-
17
The water should have completely cooked into the rice and the rice should have gotten bigger.
-
18
When everything is cooked, put it all in a large mixing bowl and put the honey inches Mix it all up and serve.
-
19
Shiawasena shokuji!
