Manic Monday Meal featuring Szechuan Oyakodon

There are days where there's just not enough hard drive space in my brains. It could be I'm rushing through a few things, been (in the distant past thank goodness) hungover from an overly enthusiastic Sunday night drink or like today, just not feeling my best.

I had wanted to pack a sandwich from the store but remembered I had a chilled meat in the fridge. So I took up the challenge of creating something with very easy prep and clean up.

Marinate boneless chicken in dark soy sauce, light soy sauce, sea salt, Shaoxing wine, paprika, onion powder, ginger garlic paste, mixed grounded peppercorn (it's a blend of Szechuan and other peppercorns) and some chilli flakes.

As you're cooking the meat, boil rice simultaneously, they should finish at the same time.

Add a little bit of water if the chicken dries uo too much and save some of the gravy aside.

Like this.

When the chicken is nearly done (just cut into the chicken and it should be nearly all white with some verrry slight pink (perhaps 2 mins from being done) add egg mixture.

I've seasoned the egg with a little bit of salt, white pepper and Shaoxing wine.

All ready now to be added to the top of the rice.

Quickly mix rice into the gravy. With the same sauce pan, blanch some sweet peas.

Now serve!

My quick, toasty and delicious Szechuan Oyakodon.

Recipe serves 1-2

Prep time: 1-2 mins (to marinate chicken, the rest can be multitasked as you cook)

Cooking time: 15 mins

Chicken marinade

Light soy sauce - 1 tsp

Dark soy sauce - 1/4 tsp

Paprika - 3/4 tsp

Onion powder - 1 tsp

Ginger garlic paste - 1/2 tsp

Shaoxing wine - 1 tsp

Sea salt - 2 pinches

Grounded mixed peppercorn- 2 tsp

Chilli flakes - 2 generous pinches

Egg mix

Table salt - 1 pinch

Pepper - 2 shakes

Shaoxing wine - 1 tsp

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