Breaded Chicken, Rice and Ramen Eggs

Cooking Time: 10 minutes

Prep Time: 40 minutes

Rice Cook time: 25-30 Minutes

Ingredients: 

Chicken Marinade:

• 2 Chicken Breasts Diced.

• 50ml Sake or Mirin.

• 1 - 2 Cloves of Garlic.

• 50gr / 4 Tb spoons of plain flour for coating the chicken mix.

Ramen Eggs:

• 2 Boiled Eggs.

• 100ml Mirin.

• 100ml Soy Sauce.

Rice:

• 1 Cup.

• Enough water to cover the rice and 1 joint of your finger.

• Flavouring as Desired.

Method: Ramen Eggs

1. Soft Boil your eggs for 6 minutes

2. Cool with cold running water, or put them into iced water.

3. Once cool, crack and remove the shell

4. Put in a container and add your Mirin and Soy and Marinate in the fridge, the longer the better.

Method: Breaded Chicken

1. Clean and Dice up your chicken, put in a bowel or container

2. Dice or Mince your garlic and add to the chicken

3. Add the Mirin or Sake and mix thoroughly, store in the fridge. (min 30 minutes)

4. Put on a pot of rice, add flavouring as desired, bring to boil and then simmer for roughly 25-30 minutes, but until cooked through

5. Pull your marinated chicken from the fridge and add flour in two halves, mixing thoroughly each time.

6. Put a pan on hot and add your chicken, cook on a high heat for 8-10 minutes, tossing / stirring regularly to break up the clumped chicken pieces

7. Once golden brown remove from the heat and serve with rice.

8. Add your Ramen Egg cut in halves.
   

Suggestions: 

Use Sake for a more savoury taste, and Mirin for a sweeter taste

You can add 1 green chili to your marinade if you want a kick or use a spicy dipping sauce.

You can swap chicken bread for chicken thighs, just marinade for 1-2 hours instead.