Taikotu - Chicken in Egg
A Japanese dish of stir-fried chicken with mushrooms and peas set in a delicate egg custard, steamed in the oven and served with toast.
Ingredients
| 1/2 | chicken | |
| 2 Tbsp | 30 ml | butter or oil |
| 1/2 | onion | |
| 3-4 | mushrooms or porcini | |
| 1/3 cup | 80 ml | peas |
| 1 Tbsp | 15 ml | soy sauce |
| — | salt | |
| 1 tsp | 5 ml | sugar |
| 3-4 | eggs | |
| 3 Tbsp | 45 ml | dessert wine |
Instructions
- Debone the chicken. From the separated bones and skin, simmer a stock and reduce it to about 1/4 liter.
- Cut the raw meat into strips and fry in the fat until golden.
- Add the finely chopped onion, the sliced mushrooms, the peas and the soy sauce.
- Season with salt and sugar and braise until softened.
- Pour in the wine.
- Cool the stock, then beat the eggs into it while stirring vigorously and combine with the rest of the ingredients.
- Divide the mixture among 4 bowls.
- Set the bowls in a tray with hot water and place in the oven until the egg is cooked through and set.
- Serve the Taikotu (chicken in egg, Japan) with toasted bread.