Japanese Chicken Pilaf
Soft Egg & Black Truffle Sauce

Experience high-end Japanese restaurant flavor at home with this tender chicken and velvety soft-scrambled egg pilaf, elevated by aromatic black truffle sauce.

Ingredients

• 300 g chicken pieces
• 3 eggs
• 1 red onion
• 1 bowl steamed white rice
• 1 tbsp starch
• 1 tbsp cooking wine
• 1 tbsp soy sauce
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp water
• to taste black truffle sauce
• optional chopped green onions

Instructions

1. 1Season the Chicken

   

   Place the raw chicken pieces into a container and season them with starch, cooking wine, soy sauce, black pepper, and salt. Mix well to ensure every piece is evenly coated, which helps lock in moisture and flavor before cooking.

   Tip: Adding starch to the marinade creates a protective layer that keeps the chicken tender and juicy during stir-frying.
2. 2Crack and Whisk the Eggs

   

   Crack three eggs into a clear glass bowl. Use chopsticks to thoroughly whisk the eggs until the yolks and whites are completely combined and smooth.

   Tip: Whisking with chopsticks helps incorporate less air than a whisk, resulting in a silkier texture for the egg mixture.
3. 3Slice the Red Onion

   

   Place a red onion on a cutting board lined with plastic wrap and use a sharp knife to slice it into thin strips or pieces.

   Tip: Slice the onions evenly so they cook at the same rate and distribute well throughout the dish.
4. 4Mix the Cooking Sauce

   

   Combine sugar, soy sauce, and water in a clean glass bowl. Stir the mixture well with a spoon until the sugar is fully dissolved to form the savory base sauce.

   Tip: Make sure the sugar is completely dissolved in the liquid before adding it to the pan for an even flavor distribution.
5. 5Sear the Chicken

   

   Heat oil in a pan over medium-high heat, then use chopsticks to transfer the marinated chicken pieces into the hot pancite: 1. Stir-fry the chicken until the surfaces begin to brown and sear.

   Tip: Ensure the pan is hot before adding the chicken to prevent sticking and to achieve a nice golden sear.
6. 6Add Red Onion

   

   Add the previously sliced red onion into the pan alongside the seared chicken. Continue stir-frying everything together until the onions soften and release their aromacite: 1.

   Tip: Stir continuously to ensure the chicken pieces brown evenly and the onions cook down without burning.
7. 7Simmer the Sauce

   

   Pour the prepared cooking sauce directly into the pan with the chicken and onion, allowing it to simmer briefly so the flavors meld together.

   Tip: Simmering on medium heat helps thicken the sauce slightly and evenly coat the ingredients.
8. 8Add Egg Mixture

   

   Pour the whisked egg mixture evenly over the cooked chicken and onion in the pan, then immediately lower the heat to keep the eggs soft and tender.

   Tip: Lowering the heat prevents the eggs from overcooking and ensures a velvety texture.
9. 9Drizzle black truffle sauce

   

   Take the bottle of black truffle sauce and drizzle a generous amount directly over the freshly steamed white rice in the bowl. This infuses the simple rice base with a rich, earthy, and aromatic truffle flavor that elevates the entire dish.

   Tip: Add the truffle sauce gradually to taste, ensuring it coats the warm rice evenly for the best aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions