Risotto is actually a Japanese-style rice bowl. The most common risotto is a combination of chicken and egg. It also has an interesting name. Parent-child 丼, together with seafood 丼, burdock and called the three Japanese risotto. The parent-child 丼 is simple, adjust the bottom juice, add the chicken to cook, and then evenly wrap the chicken with the egg liquid to complete. Sleek and juicy, nutritious, full of energy!
The ingredients are processed first. Remove the chicken skin from the boneless chicken leg, remove the fascia and grease, cut the knife into small pieces, and cut the yellow onion.
Eggs are gently broken up and do not need to be thoroughly stirred.
Take a little water from the skillet, put in a small piece of kelp, porphyrin, soy sauce, sugar and boil until boiling.
After a little cool, pour in a pan, add onions and boil, then add in chicken legs and cook for 3 to 4 minutes.
Then pour the egg mixture, evenly wrap it on the chicken, cook until half cooked, turn off the heat.
Finally, pour on the cooked rice, and then sprinkle a little chopped green onion, seaweed silk embellishment, is the smooth and juicy parents and children.