Chicken and Egg Comfort Bowl
Ready in 40 min. Dinner recipe. A hearty, protein-packed bowl with tender chicken and perfectly cooked eggs. Get step-by-step instructions, nutrition info,
Instructions
Step 1
Rinse 200g jasmine rice under cold water until water runs clear. Cook according to package instructions (typically 1:1.5 rice to water ratio, simmer covered for 15-18 minutes).
Step 2
While rice cooks, pat 400g chicken thighs dry with paper towels. Season both sides with 3g salt and 2g black pepper.
Step 3
Heat 15ml vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side until golden brown and internal temperature reaches 74°C. Remove from pan and let rest.
Step 4
Bring a medium pot of water to boil. Gently add 4 eggs and boil for 6.5 minutes for soft-boiled eggs. Immediately transfer to ice water bath for 2 minutes, then peel carefully.
Step 5
In a small bowl, combine 60ml soy sauce, 15ml sesame oil, 15ml rice vinegar, 10ml honey, 15g grated ginger, and 2 minced garlic cloves. Whisk until well combined.
Step 6
Slice rested chicken thighs into 1cm thick strips. Thinly slice 2 green onions, separating white and green parts.
Step 7
Divide cooked rice between two bowls. Arrange chicken strips over rice. Halve the soft-boiled eggs and place two halves in each bowl.
Step 8
Drizzle the soy-ginger sauce over each bowl. Garnish with sliced green onions and 5g sesame seeds. Serve immediately.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
