製作日期：2016/06/26
還滿久以前就想做 親子丼 了，不過因為之前大多都在忙學校的事，有剩下的時間大多都拿去玩烘焙，所以一直沒有著手做一些想做的料理。
前陣子畢業了，時間也變得比較多了，就開始想要做一些想做很久的東西，而親子丼就是第一個做的料理。這次是參考詹姆士在節目〔主廚教你做〕上的作法，不過自己有加一些其它的配料，調味料比例也有稍微調整。
I’ve been thinking about making OyaKo Donburi for a long time. But due to school things and I spent most of my left time for baking, I really didn’t have time to cook some dishes that I want to make.
Now I’ve graduated and I got more control over my time, I decide to make these recipes! The first dish I checked on the to-do list is this OyaKo Donbur. Taking reference from James in a TV show, I add some extra ingredients and adjust the seasoning ratio to suit my own palate.
(※ 引用食譜煩請註明出處與原文網址．勿拿此食譜行商業行為 ※)
親子丼 (雞肉蛋蓋飯)
OyaKo Donburi
(參考：詹姆士 親子丼)
- 食材 (2人份)
- 雞腿肉 1隻
- 洋蔥 半顆
- 金針菇 市售小包裝半包
- 雞蛋 2個
- 乾香菇 3大個
- 調味料
- 米酒 1Tbs
- 味醂 1Tbs
- 醬油 1Tbs
- 米飯 (這次我是煮五穀飯)
- Ingredients (for 2 servings)
- 1 chicken thigh
- half an yellow onion
- 1/2 packed Enoki mushrooms
- 2 eggs
- 3 big dried mushrooms
- Seasonings
- 1 Tbs rice wine
- 1 Tbs mirin
- 1 Tbs soy sauce
- Some rice (I use 5 grains rice)
PS.
*若喜歡鹹味明顯，可以多加0.5~1大匙的醬油
*If you like more salty flavor, add additional 1/2-1 Tbs soy sauce.
- 準備工作：
- 將乾香菇泡水至膨脹飽滿，切片
- 將雞腿去皮、去骨，雞皮切成小片，雞肉切成適當大小
- 洋蔥以逆紋的方向切成細絲
- 將金針菇洗淨，可不切或對半切
- 將調味料全部先混合好
- 準備好米飯
- Preparation：
- Soak the dried dried mushrooms until they absorb the water, then slice.
- Remove the bone and skin of the chicken thigh. Roughly chop the chicken skin. Cut the meat into chunks.
- Slice the onion.
- Rinse the Enoki mushrooms then cut them in half.
- Mix all seasonings together.
- Cook your rice.
．作法/步驟 Directions:
1.將雞皮放入鍋中，開中火，逼出雞油*
Place the chicken skin in the pan over a medium-high heat to let the oil come out.
PS.
*這次沒有另外加油，就是用雞皮上的油脂
*若覺得油太多，可以盛出另外用來做其它料理
*I didn’t add extra oil. Just use the oil coming out from the chicken skin.
*If you find the oil to much, scoop out and save for other recipe.
2.將洋蔥絲、金針菇放入鍋中，拌炒至聞到洋蔥香氣且呈半透明
Add the onion and Enoki mushrooms. Stir until the onion turns translucent.
3.將切片好的香菇、雞腿肉放入鍋中，再稍微拌抄一下，約2~3分鐘
Add the sliced mushrooms and chicken chunks. Stir for another 2-3 minutes.
4.將調味料倒入鍋中，稍微拌一下使食材與醬汁分布均勻，用中火煮約5~7分鐘，至雞腿肉熟，食材也吸附進湯汁
Add the seasonings and the water for soaking the dried mushrooms (the latter is optional). Stir a little to let the sauce get even in the pan. Cook over a medium heat for 5-7 minutes until the chicken is cooked and the ingredients absorb the sauce.
5.將雞蛋大略打散成蛋液，先將一半的蛋液倒入鍋中，蓋上鍋蓋，燜煮約1-2分鐘
Roughly beat the eggs. First add half of the eggs in the pan, place the lid on to cook for 1-2 minutes.
6.打開鍋蓋，再將剩下的蛋液倒入鍋中
Remove the lid and add the left beaten eggs.
7.下最後的蛋液後約過3秒就熄火，用湯匙或是鍋鏟由外往內推的方式。不必完全均勻，大略推幾下即可
After adding the final eggs, turn off the heat after 3 seconds. Push with a spoon or a wok shovel from the outside inwards. It doesn’t need to be all blend together.
PS.*如果有蔥的話，可以切一些蔥花灑在上頭做點綴
If you have spring onion at hands, I’ll recommend adding some chopped spring onion on top to make them look better.
8.準備好米飯，將親子丼蓋上去就成親子丼蓋飯， 或是像我這次直接放在飯旁邊也可以
Place over the rice or on its side like I did.
在料理中，親子丼真的是算簡單的一道，基本的配料就是雞肉、雞蛋、洋蔥，還有主要的調味料：味醂、醬油，
其它可以再加一些自己喜歡的配料，像我很喜歡菇類的味道，就加了金針菇和香菇。
這次是自己將雞腿肉去皮、去骨，這步驟應該是裡頭最麻煩的吧~”
如果是在市場買的話，建議可以請老闆幫忙處理，會省很多功夫。
親子丼的重點就是那不全熟的蛋液，有點類似滑蛋的口感。雞肉和洋蔥的味道本來就很搭，菇類的加入更增日式滋味。
我喜歡 味醂、米酒、醬油 以1:1:1 調合，這樣甜甜鹹鹹鹹的味道讓我真的很愛。
前陣子突然很想吃五穀飯，就買了一斤分次煮。喜歡這樣健康又清爽的搭配~:9
— 2017.05.11 新增實作影片 —
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