Chicken Fillet in Soy Sauce, Omelette with Rice and Asparagus
⏳ Time
35 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
This dish is reminiscent of oyakodon, slightly modernized in my style. Serve it like oyakodon in a round bowl: pour about half a bowl of rice, then place the chicken in the omelette on top. Sprinkle with green onions or herbs.
Ingredients
- Onion - 1 head
- Chicken fillet - 10.6 oz
- Carrot - 1 piece
- Grated Ginger Root - 1 teaspoon
- Soy Sauce - 6 tablespoons
- Salt - 0 oz
- Meyer Lemon Juice - 3 tablespoons
- Olive Oil - 6 tablespoons
- Chicken Egg - 3 pieces
- Ground Black Pepper - 0 oz
- Asparagus - 3.5 oz
Step by Step guide
Step 1
Cut the chicken fillet into small pieces, drizzle with lemon juice, and let it marinate for about 30 minutes.
Step 2
Pour the soy sauce into a heated skillet. When the sauce boils, add the sliced onion and grated carrot. Add the olive oil.
Step 3
When the vegetables become soft, add the chicken and the grated ginger. After about 10 minutes, flip the pieces.
Step 4
Meanwhile, beat the eggs as for an omelette, season with salt, and pour over the chicken. Cover with a lid and cook for just 1–2 minutes.
Step 5
Serve the chicken with rice. For this, cook the rice until almost done. Rinse under cold water.
Step 6
In a heated saucepan, pour in a couple of tablespoons of olive oil (or regular refined vegetable oil). When the oil is hot, add the asparagus. Sauté for about 10 minutes. Add about 100–150 ml of water.
Step 7
Add the semi-cooked rice and cook until fully done. Season with salt to taste.
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