Oyako Danbury (Chicken-'n-Egg on Rice) – a delicious recipe with rice, eggs, chicken breast, green onions, chicken broth, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix (do not beat) eggs in a bowl with chopsticks or a fork; set aside.
2
Cut boned chicken into 1/4-inch pieces.
3
(Leftover cooked chicken can be used.)
4
Wash and clean onions; cut diagonally into 1-inch lengths.
5
Combine the ingredients for sauce in saucepan; bring to a gentle boil over medium heat.
6
Add chicken and simmer, uncovered, for 5 minutes.
7
Add onion and simmer 1 minute longer.
8
Stir eggs and pour gently in a steady stream around chicken.
9
Let eggs spread naturally; do not stir.
10
Keep heat at medium-high until the eggs start to bubble at the edges.
11
Stir once.
12
Before the eggs are completely set, scoop a portion of the eggs, chicken and sauce over hot rice in a deep soup bowl.
13
Serve immediately.
14
Good with hot green tea.
4105
kcal
Calories
83
g
Fat
242
g
Carbs
574
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 cups hot cooked rice, 4 eggs, 14 lb chicken breast, 4 green onions, and more.
Yes, Oyako Danbury (Chicken-'n-Egg on Rice) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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