Simple & Delicious Chicken Mayo Rice Bowl
Leftover Chicken Recipe: Make a Fantastic Weekend Lunch with this Easy Chicken Mayo Rice Bowl!
Got leftover chicken from last night’s meal? Don’t let it go to waste! Transform it into a delicious Chicken Mayo Rice Bowl for a satisfying and impressive weekend lunch. With simple ingredients and an easy-to-follow process, anyone can make this.
Chicken Mayo Rice Bowl Ingredients- Boneless chicken pieces: 5-6 (refrigerated or frozen)
- Warm cooked rice: 1 bowl
- Onion: 1/2 (medium-sized)
- Fresh eggs: 2
- Cooking oil: sufficient amount
- Soy sauce: 1 Tbsp
- Oyster sauce: 2 Tbsp
- Sugar: 1.5 Tbsp
- Oligosaccharide (or corn syrup): 1 Tbsp
- Cooking wine (Mirin): 1 Tbsp
- Water: 40ml (approx. 1/4 cup)
- Mayonnaise: 1-2 Tbsp
- Parsley flakes: a pinch (for garnish)
Cooking Instructions
Step 1
First, prepare half an onion by peeling and rinsing it, then thinly slice it into strips. Heat a frying pan with a little cooking oil, add the sliced onions, and sauté until they turn translucent and slightly golden brown to develop a delicious flavor.
Step 2
Once the onions are well sautéed and fragrant, add 40ml of water, 1 Tbsp of soy sauce, 2 Tbsp of oyster sauce, 1.5 Tbsp of sugar, 1 Tbsp of oligosaccharide, and 1 Tbsp of cooking wine (for removing any gamey smell) to the pan.
Step 3
Using a spatula or spoon, stir to combine the ingredients well. Simmer over medium-low heat until the sauce thickens to your desired consistency, creating a rich onion soy sauce.
Step 4
When the sauce reaches your preferred thickness, turn off the heat immediately. Be careful not to over-reduce it, as it might become too salty. Taste and adjust the sugar or soy sauce if needed.
Step 5
Now, prepare your leftover boneless chicken pieces (about 5). If they are large, cut them into bite-sized pieces for easier eating. If you used bone-in chicken, it’s best to debone it first.
Step 6
We’ll warm up the chicken pieces. While an air fryer can make them crispy, we’ll be making scrambled eggs in the same pan, so we’ll gently warm the chicken on the stovetop. Add a little oil to the pan and heat the chicken over medium-low heat, flipping it until it’s warm through.
Step 7
In the same pan where the chicken was warmed, crack in 2 eggs. Use a fork or spoon to scramble them until they form soft, fluffy curds. Be careful not to overcook them; aim for a moist texture.
Step 8
Serve a bowl of warm rice. Generously spoon the prepared onion soy sauce over the rice. Arrange the soft scrambled eggs around the sides of the bowl.
Step 9
Now for the star! Drizzle mayonnaise in a swirl over the rice and toppings. For a neater presentation, you can use a piping bag filled with mayonnaise. Use about 1-2 Tbsp, or to your liking.
Step 10
Finally, arrange the warmed chicken pieces attractively on top of the mayonnaise. Sprinkle a pinch of parsley flakes for a final touch. Your delicious Chicken Mayo Rice Bowl is ready to be enjoyed!
