Parent-Child Jing
By ColbyWyman
The word "parent-child rice" is the fourth sound of "dong", which means rice dumplings in Japan. At first, I didn't understand why the combination of chicken and egg was called "parent-child"? Later, I learned that chicken is a "kiss" and eggs are a "son". It's that simple. In the long history of Japanese rice dumplings, this "parent-child rice dish" can be regarded as the ancestor. It was born in the Meiji Period and has a history of more than 100 years. In the past, it was made with egg juice poured on chicken. Later, due to the high price of eggs, guests were reluctant to share the soup, so they mixed the rice into the soup and ate it together. Later, it slowly evolved into chicken egg juice rice, which is also called "parent-child rice".
Recipe Recommendations
- white rice 1 bowl
- chicken legs one
- eggs 1 capsule
- garlic appropriate amount
- white soy sauce 1 tablespoon
- red wine 1 tablespoon
- oyster sauce 1 tablespoon
- salty and fresh
- cook
- ten minutes
- simple
Steps for Parent-Child Jing
1
"Parent-Child Rice" is simple to drop materials.
2
Remove the bones and cut the chicken legs into one bite shape, slice the red onions into thin slices, and cut the garlic obliquely.
3
Put the adjusted seasonings in the pan and bring to a boil.
4
Put down the chicken and bring to a boil, cover the lid and simmer for a few minutes.
5
Put down the green garlic and small red onions and simmer until the meat is cooked.
6
Sprinkle the eggs on top of the chicken (do not stir), cover the pot and simmer slightly, so I drop the eggs raw and have a little water drop. If you like the more well-done one, stew it more.
7
Place the whole piece of chicken and egg on the white rice, drizzle with sauce.
8
A simple and easy-to-make "Japanese-style rice bowl for parent-child rice".