Parent-child Meal (day Name: Parent-child Don)
1.
Wash the drumsticks and cut a circle around the ankle with scissors. Cut off the chicken skin, chicken, and fascia to completely separate the two parts of the skin and meat, exposing the bones. (Because the chicken thighs are tender and slippery, only chicken thighs are used for delicious parent-child rice. In Japan, the well-known "floating chicken", that is, free-range chicken breeds, is also emphasized.)
2.
Then cut vertically up to the top, and finally cut off the fascia surrounding the bones, and the bones can be easily removed.
3.
Wash and shred the onions; 2 tablespoons of Japanese soy sauce, 1 tablespoon of mirin, 2 tablespoons of sake, 4 tablespoons of water and 1 pinch of sugar to adjust the juice for later use. (There is no Japanese-style soy sauce replaced by light soy sauce (reduced to 1 scoop), no mirin can be left (but the sugar needs to be increased to 1 teaspoon, about 5g), no sake can be replaced with cooking wine. Japanese-style soy sauce, mirin, and sake You can buy them online, and many Japanese foods use these three things. The taste will be more authentic. You can keep it if you like.)
4.
Put the boneless chicken in a medium heat and cook without oil in the pot, and fry the chicken skin down.
5.
Fry out the chicken skin (in addition to pushing out the oil, the burnt aroma of the chicken after frying will also become one of the highlights in the future.)
6.
Remove the chicken skin until the edges are slightly yellow. (It's not for the purpose of frying the chicken. At this time, the chicken is still half raw.)
7.
Cut into small pieces and set aside.
8.
Pour the adjusted sauce into the pot, add the chicken nuggets and onions after it is boiled on low heat, keep the heat on low, and cook the chicken. (The high fire will quickly dry the juice, and we need to use a low fire to let the ingredients taste
9.
Knock 2 eggs in a bowl, use chopsticks to break the egg yolks, stir a little, don't break them up completely. (In parent-child rice, the different taste of egg yolk and egg white into the mouth is very important.)
10.
Pour 2/3 of the egg mixture in a circular motion. Use chopsticks to stir it up to let the egg mixture, chicken and onion fuse together.
11.
10 seconds after the first egg wash, pour in the remaining egg wash.
12.
Turn off the heat after 10 seconds, cover the cooked rice, and finally sprinkle with chopped green onions or chopped seaweed for garnish. (Because the best heat for parent-child rice should be half-boiled eggs. You must use eggs that can be eaten raw (available online). In addition, the eggs should also be fresh. The taste of eggs is not fresh or good enough. .)
13.
The fried chicken has a burnt aroma, the half-boiled egg mixture is just right, the taste is salty and sweet, and sweet and fresh. It is unparalleled when paired with rice.
Tips:
At first I thought it was the rice that my mother made for the children, so it was called parent-child rice, but the real reason was that there were chickens and eggs in the rice, so it was called parent-child rice~
)
)
)
)
)
)
)
)
)
)
)
)
)
)
