Mia Cooks: Healthy Oyako Don

Yes, as if oyako don itself isn't healthy enough (as compared to katsu don). But hey, it wasn't a cheatday and I just wanted to eat cleaner. 

So here's my #eatclean recipe for a healthy oyako don, using chicken breast and brown rice! 

For (relatively normal) 2 servings, you'll need: 

1 skinless & boneless chicken breast (about 200g raw weight) 

1 small/medium white onion (about 100 - 120g)

3 medium/large eggs (about 50-55g each, without shells)

1 tbsp milk

120ml chicken broth (I used Swanson)

30ml light soy sauce

30ml rice wine vinegar (or mirin)

1/2 tsp sugar (if you're using rice wine vinegar instead of mirin)

1 serving of cooked brown rice, or any other type of cooked rice preferred. 

(or even half portion of rice, if you're watching your diet)

Firstly, to get the sauce mix out of the way, it should always be in the 4:1:1 ratio, 4 parts broth to 1 part soy sauce and mirin/rice wine vinegar+sugar. So if you're halving or doubling the recipe, you can do your own maths. But do note that the ratio should be following the number of eggs you're using and not the amount of chicken you're adding. 

To prepare the chicken breast (especially if you're using frozen ones like I did), immerse it in a bowl of salt water and leave to chill in the fridge for 2 to 3 hours. Brining your chicken is very important, especially if you're using frozen chicken, or chicken breast. It not only make the breast meat more tender, but also help to eliminate the "icy frozen meat taste" that tends to be quite distinct in frozen chicken meat. Rinse the brined chicken under running tap for a few seconds and pound the meat slightly using a tenderiser or the back of your knife. Then, cut the meat into bite size chunks.

Wash the white onion and slice it into thin slices (or however thick you prefer). Spread the onions out evenly onto your lightly greased non-stick pan and turn on the heat. Allow the onions to cook until they're slightly translucent (I prefer to "roast" mine over medium to high until they're slightly charred) before adding in the chicken. Then, pour in the sauce mix and cover the pan with a lid and allow the meat to fully cook through on medium heat. 

In a clean bowl, first crack in 2 eggs and beat it with a tablespoon of milk. Add the mixture into the pan evenly and allow to cook until the egg is set. Then, crack in the last egg and just lightly stir it to break the yolk; do not beat the egg into a homogenous mixture. Pour the egg mixture over the set eggs and cook it until the eggs are set to your liking. 

If you're making just 1 serving (with just 2 eggs) in a smaller pan, you can just slide the whole "cake" off the pan and directly onto your bowl of rice and serve with a sprinkle of chopped spring onions. 

But since I was making 2 servings together in the same pan, I had to scoop them out bit by bit. Hence my final product wasn't that IG-worthy. HEH!

Till then,

Mia Foo