The so-called parent-child 丼 is the cooking of eggs and chicken, it is really a cruel invention, let the parents and children in the pot. But it is delicious, simple and nutritious, and can be completed in a short time. A grain of rice blends with the smoothness of chicken and eggs, and it seems that you can swallow a large bowl without chewing.
Remove the excess fat from the chicken legs and cut into small pieces. Add in a cooking bowl and add in a marinade for a while.
Cut the onion.
Add the Kumbu bonito soup to the pan (it is very simple to make, put the kelp and the carp into the water to boil and turn off the flame), add soy sauce, wine, sugar, and start cooking.
Add boiled chicken and onion, boil over the lid and simmer for 3 minutes.
Eggs are beaten into egg, don't beat too evenly. (In the end, Huang Youbai is better)
After the chicken is cooked, turn it into a big fire, evenly put half of the egg liquid in a circular motion, cover the lid for half a minute, then open the lid and pour the remaining egg liquid, then turn off the flame, and use the remaining temperature of the pot to remove the egg liquid. Heat to a semi-ripe state.
If you have a good rice, pour the cooked chicken and put it on Shanghai Tess.
If you want to pursue healthier and less fat, you can choose chicken breast.