![]() ![]() Something soft and creamy like risotto should have fallen right back out! ![]() When you stuff a bird, out of necessity the filling has to remain firm to stay in place. "There is one thing I still don't understand. and rebuilt it using only French techniques!" It's seriously delicious!īasically I took the idea of a Japanese chicken-and-egg rice bowl. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. That should have given some body to their natural sweetness.įor the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. I then mixed in onions as well as ground chicken that was browned in butter. while leaving the meat inside tender and juicy.įor the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know. ![]() "I seared the quail in oil before putting it in the oven to roast. * Warishita is a sauce made from a combination of broth, soy sauce and sugar.* "See, there are five parts to a good chicken-and-egg rice bowl.Ĭhicken. and the rice! It all makes such a hearty, satisfying combination! “ Thick and creamy egg, fragrant roast quail. ![]()
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