I didn't think twice when Marion Grasby's 'Asia Express' cookbook was released; picked it up off the shelf and straight to the counter and so far have already cooked three out of the hundred recipes which make up this cookbook. I haven't even bothered with putting post-it notes through it because I have no doubt I'll be cooking all the recipes in this cookbook; the tricky thing has been deciding which recipe to start with first!
Chicken & egg donburi has been a long time favourite of mine; I've actually cooked it a couple of times with several different recipes to the point that I've stopped ordering this dish when I go out. It's actually a really easy dish to cook. This recipe from Marion is true to her cookbook; fast and easy which makes it great for a weeknight meal.
Start with cooking 1 cup Japanese sushi rice - yep keep it authentic. This recipe requires 300g thinly sliced chicken thigh combined with 1/3 cup chicken stock, 1 tsp sugar, and 1 tbsp soy sauce. In a large frypan, heat 1 tbsp vegetable oil, add 1 thinly sliced brown onion and stir fry for a couple of minutes. Add the marinated chicken until cooked. Drizzle 3 slightly whisked eggs over the top and cover with a lid until the egg is set.
Remove the pan from the heat. Divide the rice in two bowls and top with the chicken and egg mixture. You can sprinkle with some chopped spring onions and shichimi togarishi (a spicy Japanese seasoning) to serve.
Dinner cooked in less than half an hour (including prep) - what more can you ask for! It's great also that the recipe says it serves two and actually serves two. It's not really a dish that you can keep overnight and whilst the photos might not quite do the dish justice in terms of portion size; trust me that it's nice and filling (anything with egg in it generally will fill you up).